Mushroom and Apricot Risotto

Earthy mushrooms, tender Arborio rice, and sweet bits of apricot.  This is hearty enough to serve as a main dish. Be sure to use completely ripe apricots or they'll be too tart. I used a combination of shiitake any oyster mushrooms, but use whatever you find that's good and flavorful.

Olive oil
1 large shallot, minced (or 1/2 onion)
2 cups Arborio rice
4 1/2 cup chicken or vegetable stock
12 oz mushrooms, stemmed and diced
4 small apricots, pitted and diced
1 cup grated Parmesan
Salt and pepper to taste

Heat a bit of olive oil in your pressure cooker. Add the shallot and saute for about 2 minutes.  Add the rice and saute for a minute or so, until translucent.  Add the stock and stir well, then cover and bring the cooker to pressure.  Cook for 7 minutes at pressure, then release.

While the rice cooks, heat a bit more olive oil in a skillet, then add the mushrooms.  Saute over medium-high heat for 5-7 minutes, until tender, then add the apricots and cook for about 1 minute more.

Stir the Parmesan into the rice once it's cooked, then stir in the mushroom and apricot mixture.  Add salt and pepper to taste.  Serve hot.

Serves 4-6 as a main dish.

Frozen Yogurt with Summer Fruit - Master Recipe

I'll start this off by saying up front that you need an ice cream maker to make this, an item I realize lots of people don't have. But we acquired one a couple months ago and I have really been enjoying making our own ice creams and frozen yogurts using local ingredients. Fresh local cream - not ultrapasteurized - has so much more delicious flavor than you get in the kind from the store that will keep for weeks and weeks on the shelf.  And when you combine that with local berries or other fruits, well...

I've found I can make really excellent frozen yogurt as well, which is a bit more healthful of an option than the ice cream.  I make my own yogurt with local milk, but you can always use Sidehill Farm yogurt or any commercial variety. However, if you use a sweetened flavor - anything other than plain - you can cut back the sugar in this recipe to almost nothing.

You can use pretty much any soft fruit in this recipe, but if you use apricots, peaches, etc. I suggest peeling them first.  Raspberries are truly sublime here.

This recipe is intended for a 1 1/2 quart ice cream maker. In general, follow the instructions that came with your machine. Have the bowl solidly frozen ahead of time.

2 1/4 cup plain yogurt
1 - 1 1/2 cups chopped/mashed summer fruit
1/2 cup white sugar
1 tsp vanilla extract
Pinch of salt

Combine all ingredients in a medium bowl and stir well. Refrigerate for 30 minutes or so.

Put the ice cream maker together with the frozen bowl and turn it on.  Pour in the yogurt mixture. Let the maker work for 15-20 minutes, until the frozen yogurt becomes too thick for the paddle to keep stirring it. It will have roughly the consistency of softserve.  Serve immediately or place it in a tupperware container and freeze.

To serve the yogurt after it has been in the freezer for several hours, let it thaw on the counter for 5-10 minutes to soften up.

Serves 4-6.

Apricots and Tomatoes

No, not together, though who knows, maybe they would be good.

Apex Orchards in Shelburne is advertising apricots available at its farm stand. Locally grown apricots are hard to come by around here, because apricot trees flower early and are vulnerable to spring frosts. Apex seems to have a sheltered spot where it can produce them, so get on over there for a treat!

Also, Atlas Farm in Deerfield has been advertising bulk organic tomatoes, both standard field varieties and mixed heirlooms, at very reasonable prices. They have seconds for even less, if you are planning to can or make sauce. They are available in 10- or 20-pound quantities (or more with special arrangements). If your own garden has been producing less than expected this year, this is a great way to stock up on local tomatoes. Donovan and Nate are headed over there today to get some for us to freeze.