Fern’s Neighborhood Plum Pie
3-4 cups quarted plums (we used up our stash in the freezer!)
1-2 cups brown sugar (1 cup if you like it tart, 2 cups if you like it tart…but a little sweet too. Don’t go by how it tastes before it cooks…those plum skins add a lot of lip puckering as they cook.)
3 Tb chopped, fresh, Anise Hyssop (You could use any mint here. My housemate…Hi Katie!…used spearmint.)
2 Tb white flour
1 1/2 cups pastry flour (You can substitute up to 1/2 cup whole wheat flour. Or make your own groovy gluten free version.)
1/2 cup butter or margarine
To make the filling: Add all ingredients and stir stir stir. Let sit for 15 minutes, while you wait for it to get juicy. Then stir stir stir some more.
To make the crust: Cut in butter into the flour and then using a pastry blender, mash up the butter until the mixture resembles pebbly course sand. Add in ice water a tablespoon at a time, mixing with a wooden spoon. You want to agitate the dough as little as possible, so as soon as the dough rolls up into a ball, stop stirring. Roll it out and do your magic on the crust edges.
Put the filling in the crust, and put in the oven at 400 degrees for 20 minutes. Then, turn it down to 350 and bake for another 40.
Eat with whipped cream or vanilla ice cream. Or with a spoon on the floor, taking out just the crust and painting your belly with the juice.
New Harvest Potato Roast
Fresh from yer garden potaytohs, or new harvest fingerlings at your farmer’s market/co-op/farm stand.
2 heads of garlic from your garden or store, separated into cloves. Leave the skins on.
4 Tb of fresh rosemary…repeat after me….from your garden or store.
3 Tb fresh thyme…yada yada…
2 bay leaves foraged or bought, and cut into pieces
salt and peppah
olive oil…that you had to buy but boy you would have made it if you could have.
Wash the taters and then put in a bowl. Fill the bowl with cold water and add 3-4 Tb sea salt. Let sit for 15 minutes.
Drain the taters (but don’t rinse them) and pat them dry. Put in a mixing bowl and add olive oil…enough to coat generously. Add all the other ingredients and stir, making sure each tato is decorated.
Place in a shallow, oiled baking dish. Scoop out the dregs of the num nums from the potato bowl and sprinkle the last bits over your ingredients in the baking dish. Bake at 375 for 20-40 minutes, depending on the size of the potatoes. Eat happily, picking out the garlic and squeezing the soft innards onto each bite of potato.
I can’t think of a better feeling than wondering “What’s for dinner?” and then wandering out to the garden to see what is available. I’m looking forward to having more space so that this becomes the norm.