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 As summer ends, our seemingly endless supply of fresh vegetables also ends. And with that goes local seasonal cooking. Or does it? Cooking with the best of the season doesn’t have to be a summer only activity. Fruits and vegetables are in season throughout the year – locally in most cases depending on where you live. Sure it gets a bit more difficult in the fall and even more so in the winter but that’s where books like “In Season” by Sarah Raven can help. For example, Figs are plentiful now and Sarah’s Fresh Fig Tart is a great use (see below).
In my continuing quest to find recipes to cook with the seasons I eagerly devoured "In Season". Sarah Raven is, among other things, a gardener, a cook, and a BBC television host. "In Season" is divided into 6 sections for pairs of months throughout the year. Within each section she presents recipes for a selection of seasonal produce that is available during those months. The recipes are mostly simple with a strong reflection of Sarah’s British background. As Dan Barber says in his foreword, “You won’t stand in awe of any dish in this book – but that’s not the point here”. The point is fresh, seasonal, and tasty, or for those of you who are familiar with Sarah Raven – simply Sarah Raven at her best…. Fresh Fig Tart From In Season: Cooking with Vegetables and Fruits by Sarah Raven. Universe 2008
This is a really wonderful tart, with that characteristic taste of figs only just cooked. It looks good too.
Serves 6
- 1 1⁄3 cups all-purpose flour
- Pinch of salt
- 6 tablespoons unsalted butter
- 4 eggs
- 1 tablespoon superfine sugar
- 1 cup heavy cream or crème fraîche
- 1 tablespoon green ginger wine or other sweet wine
- 1⁄3 cup sliced almonds, toasted
- 9 fresh figs
Sift the flour and salt together and rub in the butter, or pulse in a processor, until the mixture resembles breadcrumbs. Mix 1 egg with a little very cold water and add just enough of this to be able to pull the pastry together into a ball. Roll the pastry out and use to line an 8-inch tart pan. Chill for 30 minutes.
Preheat the oven to 350ºF. Prick the bottom of the crust with a fork, cover with a round of parchment paper or foil, and weight this down with some baking beans or rice. Bake the crust blind for about 20 to 25 minutes. Take it out of the oven, but leave the oven on, and let it cool, then remove the beans or rice and the paper. About In Season  Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook’s shelves.
Available at Amazon.com
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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