CSA member Amy Carlson suggests this recipe from the New York Times for this week’s Italian plums:
- 2 tablespoons brown sugar
- 1½ tablespoons plus 1 cup unbleached all-purpose flour
- ¼ plus ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 2 heaping tablespoons finely chopped candied ginger
- 12 purple Italian or prune plums, cut in half and pitted
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 well beaten egg
- ½ cup unsalted butter, melted
- Vanilla ice cream, optional.
- Heat oven to 375 degrees, with rack in center.
- Thoroughly mix brown sugar, 1½ tablespoons flour, ¼ teaspoon cinnamon, ground ginger and candied ginger. Add to plums and mix well. Arrange, skin side up, in ungreased, deep 9-inch pie plate.
- Combine remaining sugar, baking powder, flour, cinnamon and salt. Mix well. Stir in egg. Then, using hands, mix thoroughly to produce little particles. Sprinkle over plums.
- Drizzle butter evenly over crumb mixture and bake 30 to 35 minutes. Crumble is done when top is browned and plums yield easily when pricked with cake tester. Remove from oven and cool.
- Serve warm or refrigerate for up to two days or freeze well covered. If reheating, bring to room temperature then warm at 300 degrees. If desired, serve with ice cream.
Total time: 50 minutes
Yield: 6 to 8 servings.
This morning I noticed Knoll Krest eggs & pasta at the La Tiendita stall in the Essex Street Market, as well as some (stored) apples from Breezy Hill Orchards. Turns out the Lower Eastside Girls Club is hooked up with Breezy Hill this year to bring some of the same good food we’re eating to more people in the neighborhood.
Not only is the Essex Street Market my favorite place to shop, but the Girls Club is a great organization with a bakery called Sweet Things on Ave. C.
When you buy from The Lower Eastside Girls Club you are doing more than consuming a cookie. Your purchase supports programs that teach inner-city girls culinary arts and business skills. Girls in the Sweet Things Company also participate in educational support and leadership training programs.
(Though, just to be fair, you should also know about the great eggs from Indian Run-Shady Maple Run available at Saxelby Cheesemongers just a few stalls down from La Tiendita at Essex Street.)
Our fruit farmer, Elizabeth Ryan, also operates Knoll Krest Farm, where some really happy hens live, making really happy eggs. Knoll Krest hens are free-running, hormone-free, antibiotic-free (and have been for over 50 years). They are in the process of transitioning to free range.
Full share (12 eggs/week): $80
Half share (6 eggs/week): $40
In addition, Knoll Krest offers fresh pasta handmade using flour (white and whole wheat), eggs from their own birds, and juiced fresh local vegetables (carrot, beet, spinach, and sweet red pepper).
Pasta share (12 oz./week): $90
Since eggs and pasta are delivered together with our fruit, those extras will have the same schedule: starting a week later than vegetables and skipping a week early on (when there’s no fruit), for 21 weeks total.