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There is a brief period of time at Frog Hollow Farm where there is no fruit to harvest. The last citrus has been picked and the first stone fruits are beginning to show their form. This time opens the perfect window to be creative with the dried fruit that has been preserved from the past summer.
Dried fruit, just like fresh fruit, is delicious as is, but eating too much of even the tastiest foods can get monotonous after a while. In America, we are accustomed to having choices. If we wanted to, we could have a differ- ent type of cuisine for almost every meal. But when we try to eat seasonal and local foods we end up with an abundance of the same thing for months at a time. In order to enjoy eating seasonally it is important to be creative with your cuisine, preparing the produce in different ways will not only keep your taste buds satisfied, but will bring you on a journey of under- standing new flavors and textures.
Incorporating preserved ingredients in your cooking is also a great way to keep things fun, interesting and delicious. Our dried fruits, conserves and olive oil are all wonderful ingredients that can be used year round to create a variety of tasty meals.
This week, we created two different recipes incorporating our dried fruit that will satisfy your sweet and savory cravings. We’ve inclued our dried fruit truffles recipe. This healthy and delicious snack that is simple to make and just might remind you of our favorite Girl Scout Cookie – Samoas. Check out our Flatbread Pizza w/ Dried Apricot Sauce, Carmondy Cheese, and Arugula recipe here.
Straight from the bag or incorporated into a prepared meal, we think you’ll decide our dried fruit should be a pantry staple.
