Sweet Potato and Apple Crumble at Big Bear Cafe

John is spending his days and nights cooking lunch and dinner over at Big Bear Cafe, delicious!  A couple days ago he asked for help coming up with a new dessert recipe using Path Valley Orange Heirloom Sweet Potatoes.

This is what we came up with–

Sweet Potato, Apple Crumble FILLING– 6 cups sweet potatoes sliced thin (about 1/8 inch) 6 cups apples sliced (about 1/4 inch) – we used a variety of just harvested heirloom apples from Reid's Orchard 1 cup brown sugarmix thoroughly and place in a baking dish (approximately 9" x 13") or individual ramekinsTOPPING- 1 1/2 c oatmeal 3/4 cup ground walnut 3/4 cup chopped walnuts 3/4 cup coconut flakes 1/3 cup plus 1 tablespoon soy or almond milk 1/3 cup plus 1 tablespoon grapeseed oil 1 tablespoon very finely chopped fresh ginger 1 tablespoon baking powder 1 1/2 tablespoons honey 1 cup plus 2 tablespoons sugar 3/4 teaspoon salt

mix thoroughly and top the apples and sweet potatoes

bake in 350 degree oven for 50 minutes, or until golden brown and sides are caramelized

Serve with creme fraiche and some slices of fresh apples

1508 Figs Are Here!

For the last week our trees have been producing lots of figs!  They are here earlier than ever this year, we used to harvest them the late August/ early September, the last several years they have arrived mid-August.  Hopefully we will have them for the next few weeks.

We are eating lots of figs and using them at Home Restaurants– on Wednesday we plan to serve them with Lamb Sausage and for dessert with a Pistachio Torte and a Chocolate Sorbet.  Most are going to John at Big Bear Cafe– tonight on the menu there is a Purslane, Black Walnut and Fig Salad and for dessert a Chocolate Cake with Figs.

Cooking this Morning, Preparing Big Bear Cafe Farmers Market Lunch

 

John called a little after 6:00 this morning from Big Bear Cafe, his scheduled kitchen help could not make it because he was caring for his sick child.  I went in for a couple hours and helped him finish up some baking and to put together the salads for todays Farmers Market Lunch.  Happy to help and as a bonus I enjoyed a couple outstanding coffees while I worked!

On Sunday mornings there is a gem of a farmers market in Bloomingdale right in front of Big Bear Cafe– great selection of produce, outstanding fruit as well as offerings of meat and poultry, very low key and a joy to shop at and now there is lunch.   A few weeks ago John started offering a Sunday Farmers Market Lunch.

Some of what I made this morning:

Small Tomatoes, Cucumbers, Mint and Purslane; Corn, Kohlrabi, Italian Parsley and Cauliflower; Giant White Lima Beans with Olive Oil and Basil; Beets, Kale and something else I can't remember (but it tastes really good!), Chocolate Chocolate Cake, Buttermilk Cake with Blueberries, Red Gooseberry and White Peach Crumble...

Still in the oven– Pork Loin, Turkey Breast, Eggs with Mashed Potatoes and Sorrel, Whole Grain Bread...  If you are in town today check it out or put it on the list for a Sunday in the near future.