6 tbsp. unsalted butter, cubed

1 1/2 cups all-purpose flour

1/4 cup coarse cornmeal

1 tbsp. granulated sugar

Pinch of salt

1/3 cup plain yogurt

1 large egg white, lightly beaten


1/3 cup nectarine jam

1 tsp cornstarch

3-4 firm, ripe nectarines, pitted and sliced

1 tsp pure vanilla extract

1 tbsp. granulated sugar

1 tbsp. confectioners’ sugar


  1. To make the pastry, in a food processor, combine the butter, flour, cornmeal, granulated sugar, and salt and pulse until the mixture resembles crumbs. Add the yogurt and pulse until the mixture starts to come together in a ball.  Do not overwork.  Turn the dough out onto a work surface covered with plastic wrap and press into a disk.  Refrigerate for 20 minutes.
  2. Preheat the oven to 350F. Roll out the dough between 2 sheets of plastic wrap into a round about 12 inches in diameter.  Transfer the dough to a 10-inch tart pan and press evenly into the pan.  Trim the edge.  Refrigerate until chilled, about 30 minutes.
  3. Bake the tart shell until the pastry is lightly colored, about 30 minutes. Brush with the beaten egg white and bake for 5 minutes longer.  Let cool on wire rack.
  4. In a small bowl, stir together the jam and cornstarch. Spread in the pastry shell and arrange the nectarines on top.  In another small bowl, stir together the vanilla and sugar and sprinkle over the nectarines.  Bake until the fruit is tender and bubbling, about 35 minutes.  Serve warm or chilled, dusted with confectioners’ sugar.

You can substitute other fruit for the nectarines (both fresh & jam); I have used apricots in the past.  A little whip cream is also amazing on top!

Recipe adapted from Williams Sonoma’s Dessert of the Day cookbook by Kim Law (page 160).



4 Plums, pitted—1 cut into 8 wedges and 3 roughly chopped

1 Tbsp. balsalmic vinegar

1 tsp. sugar

Salt & pepper

2 cucumbers—peeled, halved, seeded and thinly sliced

1lb pork tenderloin, patted dry

1 Tbsp. olive oil, plus more for coating

1/2 yellow onion, thinly sliced

1 Tbsp. fresh lemon juice


  1. Place a 9×13” metal pan in the oven and preheat to 500°. In a bowl, toss the first three ingredients; season.  In a colander, toss the cucumbers with 3/4 tsp. salt; let sit in the sink to drain.
  2. Cut a lengthwise slit 2 inches deep along the center of the tenderloin. Rub with olive oil and season.  Insert 5 or 6 plum wedges, skin side out.  Drizzle the balsamic liquid over the plums.  Close the pork over them, securing with toothpicks.
  3. Transfer to the pan seam up; roast 8 minutes. Flip, add chopped plums to the pan and roast until pork registers 145° on an instant-read thermometer, 10-14 minutes.  Transfer to a cutting board.
  4. Rinse the cucumbers and toss with the onion, lemon juice and 1 Tbsp. olive oil. Season.  Slice the port and serve it with the saucy chopped plums and the cucumbers.

Mix it up!  You can substitute any other juicy fruit for the plums—peaches, nectarines, cherries, etc.

Recipe from Rachelraymag.com September 2013 issue, page 62


2lbs nectarines, peeled, pitted and chopped (you could also use peaches)

1 cup cider vinegar

3-4 fresh jalapeno chile peppers, seeded (if desired) and coarsely chopped (wear gloves!)

5 cups sugar

1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin


1) In a large saucepan, use a potato masher to crush nectarines.  Add vinegar and chile peppers.  Bring to aboiling over high heat; reduce heat.  Simmer, covered, for about 20 minutes or until nectarines and peppers are very soft.  Using a jelly bag or a colander lined with several layers of 100% cotton cheesecloth, strain the mixture.  You should have about 2 cups strained liquid.  Discard solids.

2) In the same large sauce pan, combine the 2 cups strained liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim off foam with a metal spoon.

3) Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4” headspace.  Wipe jar rims; adjust lids.

4) Process filled jars in a boiling-water caner for 5 minutes (start timing when the water returns to boiling).  Remove jars from canner; cool on wire racks.  Before serving, let jelly stand at room temp for 2-3 days or until jelly is set.

Makes 5 half-pints.

Recipe from Better Homes & Gardens Canning Edition, 2013

1 rotisserie chicken, picked

2 regular Cans cannelini beans

1 quart chicken stock

1 Mexican  beer (minus a few sips for you)

A lot of cumin. More than you think-Like 1-2 tablespoons.

Simmer those.

Roast or blacken 10-15 tomatillos

One whole onion raw or roasted/grilled

1-2 serrano (or other spicy pepper)  (roasted and seeded)

One ancho or Anaheim pepper (roasted and seeded)

Cilantro-a bunch, stemmed mostly

Salt to taste

Lime juice from 2-4 limes

Put in food processor. Put most in pot (hold some back for spooning over each bowl) Simmer that too.

Serve with tortilla chips and sour cream and avocado and a spoonful of the fresh salsa. Easy football season food- I’ve doubled it for big crowds and its great!

Recipe from one of our market customers, Willow 


1/3 Cup butter

1/2 Cup brown sugar

1/2 Cup sugar

1 1/2 cups fresh sliced stone fruit

12 cherries (can sub maraschino or canned if fresh aren’t available)

1 tsp grated lemon rind

1 package spice cake mix


Melt butter in 9×12” pan.  Blend brown and granulated sugars and sprinkle over bottom of pan.  Arrange  stone fruit slices and cherries in 12 “flowers” – on for each serving when the cake is cut.  Sprinkle lemon rind over top.  Make up cake according to package directions and spoon over peach slices.  Bake at 375 degrees for 40 to 45 minutes.  Cool 5 minutes on rack before turning out.


2 Cups water

1 Cup plus 1 1/2 tablespoons fresh lemon juice

1 1/4 cup sugar

1/2 cup medium pearl tapioca

4 peaches—peeled and diced

2 cups blueberries

One 1/2-inch piece of fresh ginger, smashed

Pinch of salt

2 1/2 pints vanilla ice cream, for serving


  1. In a medium sauce pan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3-5 minutes.  Remove the tapioca from the heat and let cool to room temperature, stirring occasionally.  Do not refrigerate.
  2. Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2 tablespoons of lemon juice and 1/4 cup sugar and bring to a boil. Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes.  Scrape the compote into a heatproof bowl and let cool completely.  Pick out the ginger.
  3. Scoop vanilla ice cream into glasses or bowls and top with peach-blueberry compote. Garnish the sundaes with the tapioca and serve.

MAKE AHEAD The peach-blue berry compote can be refrigerated in an airtight container for up to 1 week.

Recipe from Food & Wine magazine

Peach Pancakes


1 cup whole wheat flour

1 cup milk

1 egg

1 Tbsp. baking powder

2 Tbsp. sugar

1/4 tsp salt

3 Tbsp coconut oil

Mix all ingredients together and add fresh *finely* diced peaches to the batter.

Recipe from: http://shinememoirs.blogspot.com/2014/08/peach-pancakes.html022


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