Lizzie D. Wysong
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Blueberry Peach Scones

8/22/2014

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Blueberries
Welcome to blueberry season! There were so many amazing blueberries at our farmer's market last week that I just had to pick up a half-flat. When I got them home I gave them a soak in a vinegar and water solution (this kills any mold spores that might be lingering on the fruit) then spread them out to dry on a fresh towel. When they were dry I put them back into open containers and into the fridge. 
Blueberries
little guy, big guy
Most of our blueberries were eaten plain for breakfast or as a topping for ice cream. But I couldn't pass up the opportunity to make one of my all-time favourite things in the world: scones. This is one of the easiest recipes I know and almost infinitely adaptable. I've them with just blueberries, just strawberries, pumpkin and ginger, apples and cinnamon, and now blueberries and peaches. 
Blueberry Peach Scones
These scones are both hearty and light, a tricky combination that depends entirely on your butter blending technique. They make a perfect breakfast or tea-time snack, but pair equally well with coffee. If you like baked goods that aren't too sweet (like Reid does), then I would definitely give these a try! 
Blueberry Peach Scones
Ingredients: 
3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 stick cold butter 
dash of salt 
1 small peach
1 cup blueberries 
milk or cream 

Preheat oven to between 375 and 400*, depending on how your oven works and how big you want to make your scones. The smaller the scones, the higher the temperature can be; just be sure to watch your cooking times. Because I made mine on the larger side, I went with 375* for about 15-20 min. 

Combine your dry ingredients in a bowl and mix together a bit. Cut in your butter with a pastry blender or your hands. I start with the blender and then finish with my fingers, making sure I get all the larger chunks of butter broken down. If your butter is too warm you will not end up with scones, you will end up with cakes. They will still taste good, they just won't be scones anymore. When your butter is about the size of small pebbles, you can add your fruit. Make sure all the fruit is thoroughly distributed in the dry mixture. Wet fruits, like peaches, can clump, so you will need to break those apart and be sure each bit is coated in flour. Next, slowly add your milk or cream. How much you need to use will depend on how wet your fruit and flour is, but it will generally be between 1/2 and 1 cup. After each small addition gently mix the dough around. I use my hands and do a sort of 'lift and roll' technique, turning the mixture from the bottom of the bowl up and over. Once the dough is sticky enough to hold together when pressed but still crumbly, you're ready to bake. I like free-form scones, so I simply lump and drop them onto a lightly greased baking sheet. 

You may notice some of my scones have little specks on top. Those are from blueberry sugar I sprinkled over them. It adds a little crunch and a touch more sweetness. If you want to, I recommend using a large crystal sugar, such as raw or turbinado, although these days you can find flavored sugar in many varieties that would be equally delicious. 

I like these best straight out of the oven with a bit of salted butter, a cup of coffee, and a side of relaxation. 
Blueberry Peach Scones
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Farmer's Bounty

9/4/2011

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Sometimes, rarely, I get a Sunday morning off of work. It is always an exciting day when this happens, because it means I get to attend the Ballard Farmer's Market. It is one of the best farmer's markets I have ever been to. (Barring those in Europe, of course.) They close off one of the streets in Old Ballard and jam it full of back-to-back produce, dairy, meat and flower stands. 

Lis and I always stop by the mini donut stand first; they are amazing and if you order a half dozen, chances are you'll get more like 7 or 8. Then we do a circuit to check out what is being offered and what we might want. Some people do this to check prices. We do this to compare cool factor. 

We try and get something new every time. One week it was dragon tongue beans, one week it was red wine and maple cured salmon. (Yes, I eat this now. It was FANTASTIC.) Most of the time though, we just make decisions based on colour. The more colourful the vegetable, the more we want it. 
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One of the things we've gone back for more than once are pluots. A cross between a plum and an apricot, these are really amazing grilled. They get much sweeter over a fire and turn a vivid fuschia. 
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Dragon tongue beans- these don't need to be shelled and can be stir-fried without blanching them first, which is great because then they retain more of their colouring. They didn't really have that distinct of a flavour besides "beany," but as a focal point they were totally worth it. 
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One week we bought a bag full of different potato varieties. My favourite are the small purple ones, which some of you might remember from my post on Middle Ages Peasant Soup. Roasting them allows them to stay bright and purple, which makes eating them that much more fun.  
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I love carrots and these were a nice change from the ubiquitous orange ones. The white ones had a milder flavour, close to the parsnips they resemble. Otherwise they basically tasted like carrot. They were a blast to photograph, however. 
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If you have the chance, I highly recommend going to your local farmer's market. It is a great way to promote local businesses and to expand your eating horizons. Plus, you never know when you are going to encounter a busking band with a member dressed as a giant, fuzzy bunny. 
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