I am longing for warm weather.  The past few days here in Indiana have been a tease: typical of Indiana weather in March.  As I long for Spring, Summer and their influx of fresh fruit and vegetables, I am reminded of this past late summer when we joined my mom and dad for a trip to Huber's Orchard, Winery and Vineyard located in Starlight Indiana (Southern Indiana) to pick the last of the seasons apples, grapes and peaches. 
It was so much fun to hop up on the tractor pulled flatbed trailer and catch a ride from orchard to orchard to vineyard.  We picked bags of apples: Golden Delicious, Red Delicious and Gala, for eating throughout the next month or so.  We picked boxes of Encore peaches for freezing and canning. But the absolute highlight of our day was picking different grape varietals for processing into the best grape juice you have ever tasted!  Seriously, watch out Welches you've got nothing on this stuff. 


The three varietals we picked were Concord, Jupiter and Golden Muscat.  I'm pretty sure we should have weighed River before and after as he ate as much as he picked!



We had such a wonderful day working and having fun as a family.  I am definitely looking forward to strawberry season.

It won't be long before May/June is here and the strawberries are plump, juicy and ready for picking, or eating in River's case!

Schedule of picked and u-pick dates.

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Tis the season for cookie swaps, church pitch in's, holiday parties, and edible gifts for friends, family and neighbors.  So for the rest of the month I am featuring a different cookie each day.  I have a handful of what I call my go to holiday cookies, but I have been wanting to add to this list for some time now and what a perfect opportunity.  Don't forget to share any cookies or holiday gifting ideas of your own in the comments!  Today's cookie is vrom the Barefoot Contessa and I have been making these cookies for the last 6 Christmases.  They are just about everyone's favorite.  You can use any kind of jam you like and can leave off the coconut if you wish as well.  These are a wonderfully tasty cookies.  Happy Baking.

Jam Thumbprint Cookies By Ina Garten, Barefoot Contessa Family Style

Ingredients


3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry, apricot or your favorite jam

Directions

Preheat the oven to 350 degrees F.  In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. 

Tip: I place them in a cellophane bag tied with a pretty ribbon to give as gifts.
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1/8 C sugar
1/4 C freshly squeezed orange juice
Powdered sugar (optional for finishing)

Crepe Batter
1/2 C all purpose flour
2 eggs, lightly beaten
3/4 C milk
1 Tbs butter, melted
1 Tbs sugar
1/2 Tbs butter for pan

In a medium saucepan combine the 2 cups of blueberries, sugar and orange juice, and bring to a simmer over medium heat. Reduce heat to medium low and allow sauce to simmer gently for about 5 minutes, or until the blueberries have just started to break down and release most of their juices. Remove from heat and allow to cool for about 5 more minutes, until the sauce thickens slightly.


Meanwhile, combine the crepe ingredients in a bowl and whisk well. The consistency of the batter should be runny, but it will thicken slowly.  If it becomes too thick give it a splash or two of milk and re-whisk.


In a medium skillet, heat the 1/2 T butter and coat the entire pan with it.  I use a nonstick skillet for easy, but a regular skillet works as well, just make sure to keep it with a light coat of the butter to avoid sticking batter.  You can also purchase a crepe pan, but it isn't necessary. Using a ladle, slowly pour the batter-about a 1/4 C into the skillet until it covers the entire bottom. You may need to swirl the pan to coat the pan, or use the back of the ladel, but don't make them too thick. Cook over medium low heat until the edges become slightly dry, about 45 seconds. With a spatula, check to make sure the crepe is starting to turn a light golden brown on the bottom. If so, it's ready to flip onto the other side. Cook for about another 30 seconds or until the bottom side is barely golden brown. Transfer onto a plate and cover, so that the crepes stay moist and warm.  Makes 6-8 crepes.

Lastly, fill a crepe with the filling, wrap and sprinkle with powdered sugar.  Voila!


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With baited breath, we are all anxiously awaiting the arrival of our first fresh strawberries.  However, as this is about 4 - 5 weeks away we have to settle for the second best; Fresh from the grocery.  Not to worry though, homemade strawberry milkshakes were our quest, so they worked just fine.  You can really use any fruit for this recipe, even frozen.  With warmer weather on its way, these will quickly become a weekend staple.
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It's pomegranate season again!  I absolutely adore these tart, sweet, bright red, little jewels.  The best way I have found to remove the encased seeds is to cut the fruit in half through the width, hold it over a bowl with the rounded side facing you and whack the back with a wooden spoon.  The little red gems fall right out.  Be careful though, there can be a little over-spray and the juice produces a lovely pink stain. Enjoy!