Here’s the thing: working the farmers markets in the summer isn’t all that bad. There are sun-kissed peaches, warm breezes and happy customers. There are sunflower-toting toddlers, sweet tomatoes and wily dogs. But let’s say September hits and it starts raining in Seattle. Really raining. When this happens, there is a noticeable lack of peaches, warm breezes and happy customers — all replaced, instead, with soaking wet tents, soggy bags of granola, and zero shoppers It’s been that kind of a week. But thankfully, I’ve long had a big crush on fall and this year is proving to be no different. Despite the time I’ve had to work at the markets, the rain has actually been really nice. We bought some new bedroom furniture, I’ve been baking muffins and cooking fall soups, and FIGS. Hello, roasted figs. And hello, simple whole-grain breakfast parfaits. When I was a teacher, fall was all about fresh starts. There was a noticeable mark on the calendar for when school was back in session and I’d get a few new notebooks and a new sweater or two to mark the season. Today, the days aren’t as structured — August bleeds into September more fluidly and less noticeably without the new notebooks or sweaters. I miss the fresh crop of eager faces and the anticipation that comes from writing a new syllabus. I miss the wonderful health benefits and shorter work days. But there are things I don’t at all miss either: the hectic mornings with only time for a quick granola bar on the way out the door. These days, mornings can be a little slower. I can answer emails while making a real breakfast and sitting down to enjoy it instead of tackling it during the morning commute.
I worked on these fall parfaits for this month’s recipe over on Attune Foods, and I’m excited about it for a few reasons. First, if you haven’t yet tried their Rye and Hemp Cereal, you’re missing out: it combines rye, hemp and barley for a not-too-sweet and wonderfully toasty breakfast cereal (with 11 grams of fiber and 8 grams of protein!) Second, if you haven’t tried your hand at roasting figs, now is the perfect time. Roasting draws out the fig’s natural sweetness, making them even jammier (plus, it’s a great way to save any that are starting to soften / turn). You can roast the figs and toast the coconut the day before so when busy mornings strike, you’re simply layering yogurt, cereal, and figs and sitting down to breakfast — no more time than it would take to pour a bowl of cold cereal, really. So whatever mornings look like for you these days, I have a feeling these will gladly saddle right up to the table.
Preheat the oven to 400 F.
Slice figs in half and arrange cut side up on a medium rimmed baking sheet.
In a small bowl, whisk together the honey and olive oil. Drizzle over the tops of the figs, and roast for about 12 minutes, or until the figs are soft and the honey mixture is bubbling. Scoop figs onto a plate to cool.
Reduce oven temperature to 350F and toast the almonds and coconut until fragrant, about 5-7 minutes (feel free to use the same baking sheet although watch the coconut carefully to avoid burning).
To assemble: Select four of your favorite 8-ounce glasses or cups and scoop ¼ cup plain yogurt into the bottom. Layer on 2 fig halves and top with 1 tablespoon of toasted coconut, sliced almonds and Rye and Hemp Cereal. Repeat to create an additional parfait layer and add an additional drizzle of honey, if desired. Serve immediately.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.