Berry Pickin at Swanton Berry Farm

We spent a luxuriously long weekend for the 4th doing all sorts of pleasant things - eating and drinking with friends, soaking in thermal pools, walking on foggy beaches and picking berries, among other things. Halfway between Santa Cruz and San Francisco we stumbled upon Swanton Berry Farm, which I am familiar with from the local farmer's markets up here but have never had the fortune of actually visiting. We had a great afternoon with only a few tense moments (upon arriving we found a quiet little patch and set to picking, only to realize later that we were in the "no picking" zone - we stealthily tiptoed away to find a sanctioned area to resume picking). We picked 3 pounds of tayberries, olallieberries and blackberries and probably ate our way through a solid amount as we worked. In spite of getting home fairly late - I decided to throw together a quick little berry buckle, enjoying some nice wine and cheese as I baked. I based my recipe on Smitten Kitchen's Brown Butter Nectarine Buckle Recipe and tweaked it here and there. See below for what I did.

For a nice article from Saveur about Swanton farmer Jim Cochran and his delicious berries you can click here. 

Brown Butter Berry Buckle: To begin, melt one stick of butter in a pan and let brown (keep a close eye on it as it doesn't take much to go from browned to burnt). Once browned, set aside to let cool. In a medium bowl combine 1 1/2 cups flour, 2 tsp baking powder, 3/4 tsp salt and a pinch of nutmeg. Then in a large bowl whisk together the browned butter and 1 cup sugar. Whisk in two eggs, one at a time. Stir in 2/3 cup buttermilk. Add the dry ingredients to the wet and stir to combine. In a separate bowl combine the juice of half a lemon, about 1/3-1/2 cup sugar and about 2 cups of berries. Grease a cast-iron skillet, line with parchment and pour the batter on in. Pour the sweetened berries on top of the batter and finally top with streusel. (I made the streusel by combining 1 cup flour, 1/2 cup each of brown and white sugar, 1/2 tsp salt and 3/4 cup chilled butter. Cut until the mixture resembles coarse meal and then mix in about a cup of oats.) Bake in a 350 degree oven for 45 minutes.

As an aside - we got to enjoy an afternoon at Refuge Spa in Carmel Valley and I definitely recommend it if you are nearby. You can read about it here courtesy of Sunset Magazine. 

One last thing, in case you have never heard of a tayberry here is a little information from YumSugar. 

Summer Excursion - Sonoma and Little Apricot Cakes

I have been away from my blog for too long - trips to LA, Santa Barbara, Big Sur and Sonoma and visits from friends and family combined with work and life have kept me busy. But here is a little snippet of our visit with our friends Gil and Gibbo and a wonderful day spent together in Sonoma. Scribe Winery is my new favorite, the setting was idyllic, the people friendly, the vibe laid back and the wine scrumptious. 

I've been cooking, that wonderful simple casual kind of meal that seems to come so easily in the summer with the onset of warmth and the first crops of peaches and tomatoes, I just haven't been very good about photographing it. Here is a simple summer dessert that I found in Bon Appetit - Little Apricot Cakes. The texture was nice but I think my batch needed a little more sugar - in spite of this critique, they readily disappeared.

Combine 1 cup flour, 1.5 tsp baking powder and a quarter tsp salt in a medium bowl. In a large bowl beat together 3/4 stick butter and 1/3 cup sugar until light and fluffy. Add 1 large egg, the zest of one lemon and 1 tsp vanilla extract. Then in 3 additions beginning and ending with the dry mixture, add in the flour mix and 1/3 cup whole milk. I stirred in a dollop of sour cream. Pour the batter in a greased muffin tin and top with thinly sliced pieces of apricot. Sprinkle with raw sugar and bake at 350 for about 25 minutes.

Gluttonous Berry Pie

In the Presidio, close to the "Spire" by Andy Goldsworthy.

I love being surrounded by fresh berries. They are so sweet and juicy right now that I almost felt guilty baking them – but I did it anyway.

To make the pie dough I combined 2 cups flour, 1/2 teaspoon salt and 2 tablespoons sugar. I cut in 12 tablespoons butter until it resembled coarse meal and then slowly added about 1/2 cup of ice water – just enough to make the dough come together but not so much that it gets sticky. I formed the dough into a disk and set it to chill for an hour (or longer).

For the crumble top, I combined 2/3 cup brown sugar, nearly a cup of oats, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1 tablespoon flour and cut in 6 tablespoons of chilled salted butter.

For the filling I put in a cup of blackberries, 1 cup of blueberries and a ton of strawberries, quartered. I tossed them with a generous 1/3 cup of granulated sugar (maybe 1/2 cup), the zest of a lemon, a squeeze of lemon juice and 1 1/2 tablespoons flour. I rolled out the pie dough and laid it in a buttered pie tin, made a neat edge and then added in the fruit mixture. To finish, I heaped all of the crumble topping on the fruit and then popped it into a 375 degree oven for about 40 minutes.

(Jan, this is by the Lombard Gate entrance to the Presidio.)