I’m extremely grateful to the farmers who inspired this story, now available at PARADE Magazine: Frank Trentecoste of Bhumi Farms, Sarah & Ryan Voiland of Red Fire Farm, Marcie Jimenez of Jimenez Family Farm and Marcie’s Pies, and Crystal & Dan Nells of C & D Family Farms. Does your local farm offer gift cards?
All year long, I look forward to the time when sweet, local peaches are in season. Here in Connecticut, they have finally arrived and I cannot get enough. Today on Better Connecticut, I showed Scot Haney and Kara Sundlun the recipe for my favorite peach trifle, with lemon verbena, mascarpone, Lillet Blanc and tasty Entenmann’s All Butter Loaf Cakes.Thank you to Entenmann’s for contributing cakes for all audience members!
WFSB 3 Connecticut
Foodie Fatale’s Fresh Peach Trifle
2 Entenmann’s All Butter Loaf Cakes, crust removed, cut into ½ inch slices
24 oz mascarpone, room temperature
¾ cup sugar
3 lb large yellow Peaches (approx. 12 or 6 cups), peeled and sliced
White sugar to taste
12 fresh lemon verbena leaves, minced
6 teaspoons Lillet Blanc
1 cup heavy whipping cream
2 tablespoons sugar
1 peach (garnish)
1 sprig lemon verbena (garnish)
- Toss sliced peaches with granulated sugar to taste.
- Mix in lemon verbena and set aside.
- In a mixing bowl, whisk together mascarpone and ½ cup sugar.
- Cover the bottom of a 3-quart trifle bowl with cake slices.
- Drizzle with 2 tsp Lillet Blanc.
- Cover with approximately 2 cups peaches.
- Add one-third of the mascarpone over peaches.
- Repeat layers twice
- In a cold metal mixing bowl, beat whipping cream with 2 sugar until stiff peaks form.
- Top trifle with whipped cream
- Garnish with sliced peaches and a sprig of lemon verbena
- Cover and refrigerate
It’s officially the first week of summer. In coastal Connecticut, this not only means sunshine and days at the beach, it also means seeing my favorite local farmers at markets, stands and pick-your-own events. But unlike in the past, this year it doesn’t feel like like a reunion. Thanks to Facebook, I never really had to say goodbye.For locavores and food lovers, it’s an indispensable life-hack:
By “liking” your favorite farms on Facebook, you can be privy to the harvest status of crops,which can vary greatly from year to year given the vagaries of weather.
You will also readily access schedule changes, event notices & specials. And increasingly, Facebook is a forum where farmers and their community members share recipes.
So if your seasonal market closes once the cold weather arrives, there’s no need for sweet sorrow. Watch your farmers preserve, prune and plant all year…until you meet again in summer.
Enjoy here a few of the farms across the country that I follow on Facebook. Please share your favorites in the comments.
Deeply Rooted Farms (Harwinton, CT)
Podcast: Play in new window
Once again, I had a great time on 102.9 DRC-FM with my friends Mike and Kim in the morning for “Foodie Friday” on June 6th, 2014.
In honor of National Doughnut Day, we discussed my choices for the Top 5 Doughnut Shops in Connecticut.
Have a listen to our talk while you watch the slideshow. And if you want to try making your own easy baked doughnuts at home, check out this King Arthur recipe and demonstration I shared on Better Connecticut. Happy Eating!