It’s hot here . . . really hot! It’s been up above 100 degrees for three days now! How do we deal with these dog days of Summer? The same way we deal with everything else—we eat! Seriously, one of the main consolations I have for putting up with the hot Summer in Davis is the produce. Tomatoes, squash, plums, peaches, peppers—you name it, we got it here!
I just picked the first red tomato from my garden today, along with zucchini and cucumbers, which I’ve been picking for a while now:
After a long, hot bike ride home, you know I couldn’t pass up a snack with my first picked tomato, especially since tomatoes are one of my favorite foods on this earth:
And to herald the coming of the stone fruits, I made a pluot crisp last night. A pluot is a cross between a plum and an apricot, and this one was a beautiful substitute in a recipe that called for plums. This fruit was just too lovely to pass up—it tastes as amazing as it looks!
Of course, we got too excited to eat it, and I forgot to take a picture when it came out of the oven, but here is what was left of it after we dug in:
It may not look like much, but it was oh so fine over some vanilla ice cream. I’m not a huge fruit pie fan, but this one is now topping my list in taste! I won’t type the whole recipe here, but feel free to leave a comment, and I can send it to you—otherwise just look for a plum crisp recipe. It was really simple, just plums (or pluots) with sugar (brown and white) and lemon, and the topping was walnuts (I used some almonds too), sugar (brown and white), flour, and butter.
Summer may not be my favorite season (I’m more of a cool weather type), but it has several redeeming qualities, as enumerated above.
Oh you know I need the recipe. My mulberry/serviceberry crisp was good, but the topping was subpar. I need a good crisp recipe!