lucky in life
Posted by Lynsie Watkins Tue, 17 Jun 2008 14:10:00 GMT
Never did I imagine the many wonderful paths this business would take me on. Lately, it seems my paths have been more akin to dirt roads, filled with dusty gravel that has me thinking I’m all but lost-until all of sudden, I know I’m right where I should be.
The past two weeks have been fruit picking season. And when it comes to fresh, local fruit, I’m the first one to run to an orchard’s or farm’s opening on their very first day. Misty mornings warmed slowly by the sun welcome me to the joys of each new fruit I pick. And from blueberries to sweet cherries to raspberries, I find myself constantly in awe of the fact that these little berries were put here for our sheer enjoyment.
Not that I am your typical restaurant buyer, meaning mostly that I work directly with my growers, but what’s more-I put myself in direct contact with the bushes and trees from which my fruit is born. (And I do have the scars to prove it!) Each morning before I begin my ice cream making afternoons, I venture out to a different farm, where I hand-pick whatever fruit I intend on using that day. Free Union Berry Farm is a favorite of mine, and quite serendipitously it is right down the street from my house. Twelve pints later, and with the help of my two diligent (and hungry) step-kids and fiance, I found myself still reaching deep into the raspberry bush for that perfectly ripe berry, each one better than the one before. It’s an incredible experience to be able to both hand-pick and work with fruit on the very same day. Needless to say our raspberry sorbet sitting in our store today won’t be there for long.
Then were the cherries. Wow. If you haven’t had the chance to visit Spring Valley Orchard yet, you’ve got 2-3 more weeks. On the drive there, it is understandable to worry that you may have, in fact, gotten yourself and your family members lost-however-push on! Through winding dirt roads and tree canopies lies a beautiful, very open valley where the cherry orchard resides The beauty alone is reason enough to get in the car and go, but the cherries are equally as sweet, refreshing and enlivening. To find out more, visit www.chilespeachorchard.com and click on the far right link: "Spring Valley Orchard" for directions and hours.
Finally, yesterday my fervent stepson and I awoke at the frightful Summer hour of 7 am to go pick what’s left of the blueberries. When we arrived, the air was cool and wet, and the bushes were shaking off their morning’s dew. As the sun began to climb over the trees that were providing us shade, we witnessed the berries ripening before our eyes, practically turning more and more blue by the minute. We picked as fast as we could, especially because I was on a deadline to get Nick to camp by 9:30. In the end we were a little late, but in my opinion picking local blueberries fresh from the farm is a fantastic excuse to be late no matter where you’re going or who you are.
Come by our store and try these delicately ripe flavors before they’re all gone. And if you miss us this week or the next, you can still look forward to huckleberry ice cream, alpine strawberry sorbet, and peach sweet cream. If that doesn’t make you want to jump in your car and pick your own, I don’t know what will!
For more information on where to find "pick-you-own" farms, contact me at lynsie@perfectflavor.com.
Recipe for Fresh Raspberry Sorbet
3 pints freshly-picked raspberries (or any in-season fruit you like!)
Simple Syrup (1 1/2 cups sugar melted with 3 cups water)
Combine sugar and water, bring to a boil, and boil for 5 minutes. Remove from heat and add raspberries. Let sit until cool, process in a blender or food processor, and strain through a fine-mesh sieve. Freeze bright red juice in an ice cream maker, or pour juice into popsicle molds, freeze, and enjoy! For extra fun…add 1/4 cup champagne for a little extra sizzle.