Now that summer is is full swing, fruits and vegetables are appearing aplenty in groceries and farmers’ markets. We visited our local farmers’ market over the weekend to sample some of the beautiful fresh produce. We bought peas, zucchini and summer squash, and were tempted to get some sour cherries for a pie but will put it off until next week.
We are members of a community supported agriculture program and receive a 20 pound box of fresh organic produce each week. Let me say it is a challenge to have a relatively huge supply of vegies and fruit delivered at 6:30 on a Friday night. We have to wash it store it appropriately. Then we have to try to figure out what to do with it all before it spoils. It’s really not that difficult. When you think how long grocery store produce sits in trucks, planes, trains, boats, and finally grocers’ shelves, you really have a longer storage time with local organic produce. It arrives fresher, safer, tastier. Wow! I feel very lucky to have this service provided.
This week we received among other goodies, two heads of purple cabbage. That will be a challenge. It’s a good thing cabbage will keep for a while, although I do hope I don’t get another two heads this week.
If you’re lucky enough to have access to fresh fruits, there are tons of recipes for delicious desserts. One of my favorite summer delights is a fruit trifle. Cake, fruit, soft, sweet cream – what’s not to like?
If you don’t have a trifle dish, haunt garage sales or kitchen supply departments for a clear glass bowl with straight sides. A footed one makes the prettiest presentation, but is not necessary. My bowl doesn’t even have straight sides. My trifles may not look perfect, but they taste perfect.
I don’t remember where I found this recipe, but my eternal thanks go out to the originator whoever and wherever he or she is.
SUMMER FRUIT TRIFLE
6 oz. cream cheese, softened
4 T. sugar
1 c. whipping cream
1 t. vanilla
1 pound cake in 1/2″ slices
1/2 t. cinnamon
1 T. sugar
3 nectarines, sliced thinly (I have used peaches instead)
1/2 pt. raspberries, or more
1/2 pt. blueberries, or more
1/4 c. apricot jam
2 T. dark rum
1. Beat the softened cream cheese until light. Gradually beat in the cream and vanilla until medium stiff peaks form.
2. Mix the cinnamon and sugar together. Carefully fold in the nectarine slices and the berries and set aside
3. Mix the apricot jam and the rum.
4. Arrange half of the cake slices in the bottom of a trifle dish. Brush with half of the jam mixture. Cover with half the fruit. Top with half of the cream. Repeat the layers. Refrigerate 3-8 hours.
5. Garnish with more fruit if desired.