In a few weeks, we'll be starting up with a local food coop and I couldn't be more excited for it to start up. We had been receiving a weekly box of produce from a farm west of Boston and had quite enjoyed the service. Besides onions and garlic, we really didn't need to purchase a whole lot in the way of vegetables. Since moving, we had to find another service and we were thrilled when we came across information regarding a produce pickup not far from our house. In addition to the veggies we'll be getting, we also joined their cheese share. Yes, a cheese share! They do a bread one too, but we decided that might not be the best idea. But cheese... we couldn't resist.
While we wait for this to start up, I've been making frequent trips to our local Whole Foods, which is situated just down the road. A ten minute walk. Yes, it's dangerous. These trips always result in items that we probably didn't need... but, gosh, we just had to have them. Like fiddleheads. Or ramps. Or those very expensive mushrooms I couldn't leave without.
I made a stop there just last week after Kimberley's fierce debut cookbook, Vibrant Food, came my way. I've had the pleasure of following her site, The Year In Food, for quite some time. A couple of years ago, we got to see each other in New York. Snacks were consumed. There was day drinking (I know... shocking). From the moment I saw her beautiful blog... the recipes, the photos, the anecdotes... I knew that it was only a matter of time before there'd be a book. When the announcement was made, it immediately made it on my list of must-have cookbooks. Nothing could have prepared me for this stunning creation. I will hold onto Vibrant Food for years and years. This is not a book that one goes to for the images alone. I want to make every dish in here and, not only that, it has inspired numerous ideas for future recipes. That's something special.
This recipe is my take on her poached apricots, which included rose water instead of the lavender I used. I also included chopped pistachios for texture and because I will put pistachios on top of just about anything because I love the nutty flavor.
So, thanks to Kimberley and the folks at Ten Speed Press, you have a chance to win your own copy of Vibrant Food!
Here's how to enter the giveaway:
Leave a comment on this post… it can be anything, but I'd love to hear what your favorite spring or summer fruits and veggies are.
Additional entry: Tweet the following and then come back and leave a comment telling us you’ve done so -
Check out these Poached Apricots and a giveaway of Vibrant Food by @theyearinfood over at @myfoodthoughts - http://tinyurl.com/kzlwj4w
Rules: This giveaway will end on Friday, June 13, 2014 at 12:00 PM EST. I’ll pick 1 winner via random.org and that person will be contacted via e-mail. Two entries per person (one comment, one tweet) and entrants must have a US/Canadian mailing address (sorry international friends) and provide a valid email address. Best of luck!
Poached Apricots with Lavender and Mascarpone
Source Adapted from Vibrant Food by Kimberley Hasselbrink
Servings 4-6 servings
Ingredients 5 apricots, cut in half lengthwise and pits removed 2.5 tablespoons dried lavender 2 cups water 1/2 cup honey .75 cups mascarpone 2 teaspoons ground cinnamon .25 cups chopped unsalted pistachios (optional)
1. In a pot large enough to poach the apricots, bring the water to a boil. Add dried lavender and turn off heat. Cover pot and let steep for 15 minutes. Strain out lavender.
2. Add the honey to the pot with the water and set over medium-high heat. Whisk the mixture until it's combined. Once it reaches a boil, add the peach halves to the pot, cut side up. Reduce heat to a simmer and cook for 5-6 minutes.
3. Transfer 2 or 3 apricot halves to serving bowls. Add a dollop of mascarpone on top of each, along with some chopped pistachios. Sprinkle cinnamon on top of each and serve.