A Good Place to Gather

We are collaborating with the Stellenbosch Organic Farmers Market in showcasing REAL FOOD every Saturday at the Spier Estate based Waldorf School.

For over 10 years the market has connected local farmers with local consumers, offering a variety of organically grown and ethically produced fruit, vegetables, eggs, dairy, and much more with which to fill your baskets.

We will be serving up dishes using the seasonal produce on offer at the market, including Farmer Angus eggs and Camphill Village dairy.

We look forward to seeing old friends and making new ones!

* photo taken by Charissa of http://milkchaihoney.wordpress.com at CERES in Melbourne (an amazing not-for-profit urban farm community)

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About a month ago Luke and I added four raspberry plants to our vegetable patch.  My biggest pleasure is picking off the ripe berries first thing in morning.

Apart from eating straight out of the garden, I decided to use a couple days worth of harvesting to make this incredible summer dessert from The Agrarian Kitchen. Peaches and raspberries are made for each other.  You can make one large crumble or individual crumbles.  Serve with a generous scoop of vanilla ice cream to create a dessert that is reminiscent of the iconic Peach Melba.

INGREDIENTS: 

12 peaches
200g raspberries
100g demerera sugar
2 tsp Amaretto liqueur

250g plain flour
180g chilled butter, cut into 1cm cubes
100g demerera sugar
30g flaked almonds (optional)

METHOD:

Preheat the oven to 200C°.  Combine the flour and butter in a large bowl and rub with your fingertips until fine crumbs form.  Add the sugar and almonds, mix to combine and set aside.

Cut the peaches into wedges and combine with the remaining ingredients in a large bowl.  Spoon into a large baking dish or 6 individual ramekins.  Top with the almond crumble and bake until golden brown (about 30 – 40 minutes).

Serve immediately with ice cream or double cream.