Notes from the Farm
The past week was a push to get everything harvested before the hard frost. We succeeded but are pretty spent from the rush.
Since we pretty much had to clear out the fields the veggies are varied and abundant. This is the last week of the veggie feast. We hope you have enjoyed the produce as much as we enjoyed growing it for you! Thanks for eating local food.
New This Week
Italian Plums are one of our favorite treats this time of year. This freestone plum is easily halved and pitted, making it ideal for drying, or culinary uses. No need for a knife!
Walnut, Olive Oil and Plum Cake
- 1 cup all purpose flour
- 1 cup (4 oz) untoasted walnuts, very coarsely chopped
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup olive oil
- 2/3 cup milk
- 1 tsp vanilla extract
- 4 large plums
- 2-3 tsp coarse sugar, for topping
- Preheat oven to 350F. Lightly grease a 9-inch springform pan.
- In the bowl of a food processor, combine flour, walnuts, sugar, baking powder and salt. Whizz until walnuts are very finely ground. This can be done in a large bowl if you are working with pre-ground walnut meal/flour.
- Add eggs, olive oil, milk and vanilla extract to the food processor and whizz until all dry ingredients are incorporated and batter is uniform. Pour into prepared pan.
- Halve the plums and remove the pits, leaving the skin on. Arrange the plums cut-side up around the outer edge of the cake, placing remaining plum halves in the center (eg: 6 around the outside, 2 in the center).
- Sprinkle cake and plums with 2-3 tsp coarse sugar.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cake can be served while it is still slightly warm or when completely cooled.
Source: Baking Bites