Summer Share Thirteen August 20th/22nd 2019

Important information:

• This is an odd biweekly distribution.
• There is extra corn for freezing if you would like to come to the farm and get it; please contact us.
  Our U-pick tomato event is a few weeks off yet; there should be extra corn then also!

Farm News from Jane
Hello all! We hope that this weekend’s rain did not spoil your much-anticipated activities. The timing was perfect for ours… The rain is appreciated by the newly planted crops but it is causing the demise of the summer squash and cucumbers. The powdery mildew is quickly growing on the leaves– outgrowing even the fast pace of summer squash. So, enjoy them this week; it may be the last. It looks to be a warm week so the like the beans the corn is maturing more rapidly than we can harvest; one planting is overlapping the other. No matter how the plantings of vegetables are timed or “spread out” the weather eventually has the final say and determines their maturity more than the calendar. We just have to roll with the punches and harvest whatever is the best of the produce for the week. The onions are being harvested as quickly as possible as they have all begun to dry down in the field. The timing of harvest is so incredibly important. We wait patiently for maturity and then if the weather brings wet conditions, we scramble to get them out before they have disease issues. This is one of the difficulties farming organically (without the use of any chemicals); we have to let the cycle of things play out. But tis the season… Lots of onions to bring in and time to say arrivederci to cukes and summer squash. We have had eight weeks of summer squash and six of cucumbers; that’s pretty good run for any summer! And although there is a push for back to school; there are still five weeks left of summer. We are now concentrating on transplanting lots of fall crops for winter storage this week when the fields dry out. Start planning ahead and thinking about a winter share now so you’re ready when it’s time to sign up!
Have a wonderful balmy week, Jane

Produce:  Yellow & Dragon Tongue Beans   Sweet Corn   Cucumber   Summer Squash   Garlic   Tomatoes   Walla Walla Onions   Cylindra beets   Adirondack red potatoes   Green Bell Peppers

Produce tips:
– Adirondack Red potatoes have a creamy consistency which boils and mashes well. They are also good for potato salad; my favorite for Hot German potato salad!
– Dragon Tongue beans; To preserve their crisp texture beans can be simmered or steamed for a few minutes then dropped in an ice bath to halt cooking. Even when cooked lightly their exterior coloring will fade once cooked. To showcase their coloring utilize young beans in raw preparations such as salads or served alongside creamy dips as a crudité. Dragon Tongue beans are also perfect for pickling along with fresh herbs, spices, and other vegetables. Fresh Dragon Tongue beans can also be stir-fried, braised or battered and fried in tempura batter. To store, keep beans in plastic bag and refrigerate. For best flavor and texture use beans within four to five days.

 Fruit Share:   Freestone peaches    Blue Plums   &   Nectarines
*Fruit storage; Just a reminder that all fruit should be removed from plastic bags and inspected as a small blemish left for a few days grows bad quickly… Refrigerate fruit which is ripe and any that you are not ready to eat. The heat can change them quickly. The nectarines last week although delicious were delicate for handling! This week’s peaches are freestone which mans when they are ripe, they will be more easily removed from the pit for dessert recipes. They can also be “blanched” to facilitate the removal of the skin. Place a few peaches in a pot of boiling water for 30-6- second. Remove and place in cold water. Hopefully the skin (if the peach is ripe) will be easily slid away with the corner of a knife.

Recipes
ODESSA BEETS
5-6 medium beets; 2-3 tbsp lemon juice; 8-10 plums, pitted and thinly sliced; 2-3 cloves of garlic, minced; ½ tsp salt; black pepper to taste; ½ cup finely chopped walnuts; 1 cup finely chopped pineapple (fresh or canned)
Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. Rinse under cold water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium bowl. Add all remaining ingredients and mix well. Chill until ready to serve. Serves 6. Recipe from The Moosewood Cookbook.

SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 350⁰ for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman

BEET HUMMUS RECIPE

1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostino with goat cheese and shaved mint.

Makes 2 cups. Simply Recipes

 

BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart

GREEN BEANS IN LEMON CHIFFON SAUCE
1-pound fresh green beans, French sliced and cooked;
Lemon Chiffon Sauce: 2 egg yolks 1 1/2 tbsp grated Parmesan cheese; 1 1/2 tbsp lemon juice; 3 tbsp butter; 1/2 cup hot chicken broth; 1 tsp minced fresh parsley; 1 tsp minced chives
Prepare beans and set aside. To make sauce, combine egg yolks, Parmesan cheese, and lemon juice in blender or food processor. Blend at high speed for 1 minute. Add 2 tablespoons butter broken into bits, still blending at top speed; blend in chicken broth pouring into bowl in steady stream. Sauce should become smooth and creamy. Add parsley and chives or green onions. Set sauce aside. Melt remaining 1 tablespoon butter in large heavy skillet; toss in drained beans and heat for 2 to 3 minutes. Reduce heat and add sauce. Blend mixture and cook until sauce becomes very thick. Take care not to let it come to boil or sauce will separate. Serve immediately. Serves 6

MIXED BEANS PARMESAN
1 lb. green beans; l lb. wax beans; 2 tbsps. Butter or margarine; 1/2 c. sliced pitted ripe olives 1/2 c. grated Parmesan cheese
Cook beans and drain. Combine drained beans with 1/4 c. water and butter in saucepan; heat. To serve, toss gently with olives and sprinkle with cheese. Makes 6 to 8 servings.

WARM YELLOW WAX BEANS IN BACON VINAIGRETTE
2 lb. yellow wax beans, 3 tbsp. extra-virgin olive oil, 4 oz. thickly sliced bacon, 2 tbsp. sherry vinegar, 10 oz. cherry tomatoes, 1 small shallot, 2 clove garlic, c. chopped basil, kosher salt, Freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm. Recipe from delish.com

DRAGON TONGUE BEAN SALAD RECIPE WITH SPICY HONEY-MUSTARD
2 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1 1/2 teaspoons chili paste), 1/4 teaspoon salt, a few turns of freshly ground black pepper, 3 tablespoons extra virgin olive oil,
For the salad: 1- pound Dragon Tongue beans, washed and dried, root ends trimmed, 2 cups loosely packed mixed micro greens, washed and dried, a few red Thai Chile peppers for garnish and added heat if desired
For the dressing: Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad: Prepare a large mixing bowl with ice water and set it aside
Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes. Immediately drain and add the beans to the bowl of ice water — this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl. Toss the beans with the micro greens and the dressing. Wash, dry, and slice the red Chile peppers in half for garnish (and added heat) if desired. Serve!
Recipe from cookingontheweekends.com

EAST DRAGON TONGUE BEANS
1½ cups dragon tongue beans, 1 tablespoon olive oil, 2–3 cloves garlic, crushed, 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped), Salt and fresh ground pepper to taste
Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes. Toss with the olive oil, garlic, basil, salt and pepper, and serve. Recipe from fruitguys.com

FRESH SWEET CORN SALSA
4 ears corn, 4 tomatoes medium sized; seeded and diced, 1 medium onion; diced, 3 jalapenos, seeded and diced fine, 1 lime juiced, ½ tsp. garlic powder (or 1 fresh clove), 2 tsp. salt, ¼ cup cilantro
Corn may be used raw or cooked. Cut from cob and place in mixing bowl. Dice the tomato, onion and jalapenos. Mix with the corn and add in lime juice, salt, and garlic. Chop cilantro and mix in. Can be served fresh or refrigerate until ready to serve. 15 servings.

CHILLED COCONUT CORN SOUP
2 tablespoons virgin coconut oil, 1 medium onion, finely chopped, 1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 teaspoons), 1/4 teaspoon ground turmeric, 1 teaspoon kosher salt, divided, plus more to taste, 6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved, 1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes, 1 (14-ounce) can coconut milk, 2 (2″) strips lime zest, 1/2 cup unsweetened coconut flakes, 2 tablespoons fresh lime juice, Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Melt coconut oil over medium heat in a large pot. Add onion, ginger, turmeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes. Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours. Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside. Do Ahead: Soup can be made 4 days ahead. Cover and chill. Recipe from Anna Stockwell; Epicurious August 2015

FRESH CORN CAKES
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter, plus additional for brushing pan 3/4 cup kernels cut from one large ear sweet fresh corn, 1/8 teaspoon salt plus additional for seasoning com 1 large egg, 1 1/4 cups buttermilk 1/4 teaspoon vanilla extract, 1 tablespoon sugar, 3/4 cup all-purpose flour, 1/4 cup cornmeal, any kind 1 teaspoon baking powder, 1/2 teaspoon baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add com and sauté for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet. Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, com, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance. Reheat your skillet or sauté pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down too low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.

CUCUMBER YOGURT DRESSING
1 medium cucumber, peeled, seeded and coarsely chopped; 2/3 c plain, unsweetened yogurt; 2 Tbsp minced red onion; 1 Tbsp olive oil; 2 tsp white vinegar; 1/4 tsp salt; 2 tsp chopped fresh dill
Puree cucumber, yogurt, onion, oil, vinegar, salt and dill in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches.
Makes 1+ 1/2 cups Recipe from Farm-Fresh Recipes.

CASCADILLA
1 small cucumber, peeled, seeded and minced; 1 scallion, finely minced; 1 small clove of garlic, crushed; ½ tsp dill; 4 cups tomato juice; 1 cup yogurt; 1 small bell pepper, minced; 3-4 mushrooms, thinly sliced; salt and pepper
Combine all ingredients and chill well before serving. 4-6 servings. Recipe from The Moosewood Cookbook.

TUSCAN ONION SOUP
1 oz bacon, diced; 1 tbsp olive oil; 2 large, white onions, thinly sliced into rings; 2 garlic cloves, chopped; 2 cups hot chicken or ham bouillon; 2 slices ciabatta or other Italian bread; 1 1/2 tbsp butter; 1/3 cup grated Swiss cheese or Colby cheese; salt and pepper
Cook the pancetta in a dry skillet for 3-4 minutes, or until it begins to brown. Remove the pancetta from the pan and set aside until required. Add the oil to the pan. Cook the onions and garlic over high heat for 4 minutes. Lower the heat, cover the pan, and cook for 15 minutes, or until lightly caramelized. Add the bouillon to the pan and bring to a boil. Lower the heat and let simmer, covered, for about 10 minutes. Toast the slices of ciabatta on both sides under a preheated broiler, for about 2-3 minutes, or until golden. Spread the ciabatta with butter and top with the grated cheese. Cut the bread into bite-size pieces. Add the reserved pancetta to the soup and season to taste with salt and pepper. Pour into 2 soup bowls and top with the toasted bread. SERVES 2

ITALIAN-STYLE SWEET ONIONS AND PASTA
2 lbs. sweet onions, sliced; 1/4 c olive oil; 1/3 c water; 1/4 lb. pancetta, slivered; Salt and black pepper, to taste; 2 Tbsp chopped fresh parsley; 1 lb. bucatini or fettuccine; 1/2 c shredded Parmesan
Sauté onions in hot oil in a large skillet 1 minute. Add water. Cover and cook over low heat 30 minutes, stirring occasionally. Add water if needed to keep from sticking. Add pancetta. Season with salt and pepper. Cook, uncovered over medium heat, stirring, until mixture turns light golden color. Stir in parsley. Cook pasta until al dente. Reserve 1 cup cooking water, and then drain pasta. Add pasta to skillet; mix. If sauce is too dry add a bit of the pasta water. Serve hot with Parmesan on the side. Makes 8 servings

ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 11/4 tsp salt; 11/4 tsp freshly ground pepper; 11/4 cup thinly sliced garlic
Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced onion, oil, rosemary, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in extra rosemary and serve. Makes 4 servings, about 2/3 cup each. Adapted from Eating Well magazine.

BARBECUED SWEET ONIONS
1 sweet onion, peeled and quartered; 1 small lemon, quartered; 2 tsp minced parsley; 2 Tbsp butter; Lemon pepper, to taste
Place onion in small iron skillet or a large sheet of aluminum foil. Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper. If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as side dish. Makes 2 servings. Variation: Sprinkle grated Parmesan cheese over cooked onion prior to serving

STUFFED PARSLEYED ONIONS
2 onions; 2 Tbsp cooked rice; 2 tsp finely chopped parsley, plus extra to garnish; 2 tbsp strong cheddar cheese, finely grated; salt and pepper; 1 Tbsp olive oil; 1/2 tbsp white wine, to moisten
Cut a Slice from the top of each onion and scoop out the center to leave a fairly thick shell. Combine all the remaining ingredients, moistening with enough wine to mix well. Preheat oven to 350 degrees. Fill the onions and bake in the oven for 45 minutes. Serve garnished with the extra parsley.

GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste
Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8

THE BEST FRESH TOMATO SALSA
3 cups chopped tomatoes, 1/2 cup chopped green bell pepper, 1 cup onion, diced, 1/4 cup minced fresh cilantro, 2 tablespoons fresh lime juice, 4 teaspoons chopped fresh jalapeno pepper (including seeds), ½ tsp. salt, ½ tsp. cumin, ½ tsp. black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. Recipe form Allrecipes.com

CORN AND TOMATO SOUP
2 cups cooked whole kernel corn; 2 medium tomatoes, chopped; 4 large stalks celery, chopped; 1 quart cold water; 2 tablespoons softened butter; 3 tablespoons unbleached flour; 1 cup milk; ½ cup grated Monterey Jack cheese; 1/2 cup chopped pimento; 2 tablespoons minced fresh oregano; Salt and freshly ground pepper
In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 QUARTS Recipe from Herbal Soups, Salads, Breads and Sweets.

FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2-pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.

PEACH UPSIDE-DOWN CAKE
6 tablespoons (3/4 stick) butter; 11/2 cups packed brown sugar; 2 tablespoons thawed apple juice concentrate; 1/4 cup sliced almonds, toasted; 3 cups sliced peeled peaches (about 2 pounds); 1 large egg; 1 teaspoon vanilla extract; 11/2 cups unbleached all-purpose flour; 11/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk
Preheat the oven to 350°F. In a l0-inch ovenproof skillet over medium-low heat, melt 3 tablespoons of the butter. Add % cup of the brown sugar and the apple juice and cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat. Sprinkle the sliced almonds over the brown sugar mixture. Arrange the peach slices in a spoke pattern on top of the almonds, working from the center of the skillet to the edge. In a large bowl, combine the remaining 3 tablespoons butter and 3; cup brown sugar. Beat with an electric mixer on medium speed until creamed, about 4 minutes. Add the egg and vanilla and beat well. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture; mix well after each addition. Spoon the batter evenly over the peaches. Bake for about 45 minutes, until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, and then invert onto a serving plate. Serves 8; Recipe from The Big Book of Vegetarian.

FRUIT-TOPPED TORTE
2-3 c sliced fresh fruit (2-4 medium pears, peaches, plums or apples); 1/2 c (1 stick) butter or margarine; 1 c sugar; 2 eggs; 1 c flour; 1 tsp baking powder; 1/4 c cinnamon-sugar, or to taste (see note)
Cream together butter and sugar, beat in eggs, and gradually add flour and baking powder. Spoon mixture into a greased 9- or 10-inch springform pan. Top with sliced fruit, placed in a single layer with edges overlapping. Arranging slices in concentric circles makes an attractive presentation. Sprinkle with cinnamon-sugar. Bake at 350 degrees 1 hour, or until fruit is tender and crust is golden. Cool, remove ring and serve. Note: To make cinnamon-sugar, combine 1/4 c sugar with 1 1/2 tsp cinnamon.
Makes 8 servings Recipe from Farm-Fresh Recipes.

PLUM CRISP
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.