Monday, 15 May 2017

moms are special



i hope you had a wonderful mother’s day.
i am so lucky to be a mom and also to be able to spend time with my mom. 


i do cherish our time together. 



still thinking about all the moms we love…
warm hugs,
laura 



Monday, 8 May 2017

hello spring


oh how lovely to be enjoying spring after the dreariest winter ever! 
our bluebirds are back, the bees are happy, and the pears are in full blossom today.
our apple blossoms are a week or so away. such bliss! 
my absolute favourite season. there is something new to appreciate every day.
we certainly have had plenty of rain..a little too much.
 we are waiting to plant a new orchard as soon as the ground dries out enough.

what i love about the rainy days though is that they make the orchard look magical. 
every branch, leaf, blossom and petal sparkles with a raindrop..as if the orchard is wearing diamonds!





inspired by the pear blossoms, i made our favourite pear tart this weekend. 
incredibly easy, delicious and gorgeous!



yes i have previously shared this recipe, but here it is again..with a couple of new twists.
the recipe calls for arugula..but i happened to have arugula micro greens
 and was so happy with the substitution.
 they look so delicate and springish. i just love them!
 i couldn't find stilton cheese,
 so i used traditional blue cheese and it was quite wonderful.


ingredients:
1 or 2 large firm but ripe bosc pears halved lengthwise and cored
1 tablespoon of olive oil
1/2 package of puff pastry thawed 
egg beaten with 1 tablespoon milk (egg wash) 
2 cups baby arugula (my favourite green)
4 oz. crumbled stilton cheese

6 tablespoons whipping cream
3 tablespoons grainy mustard
1 tablespoon regular dijon mustard
1 tablespoon honey


method:
whisk cream, mustards and honey together and set aside.
preheat oven to 375˚.  
place pastry on a parchment lined baking sheet.
score the pastry by cutting halfway through,
 around it's entire edge, making a 1/2 inch border.
brush the border with the egg wash.
fold the pastry inwards making a little ledge..crimp with a fork.
brush this ledge with the egg wash.
scatter arugula over puff pastry.
core and cut pears into thin slices. i use a melon baller to remove the core.
 toss with the olive oil.
arrange the pear slices...overlapping a little.
top with the crumbled stilton cheese.
place in the lower third of your oven and bake for about 25 minutes 
until the cheese is melted and the pastry is crisp and brown. 
remove and place on cutting board and cut into 9 pieces. 
drizzle with the mustard cream. 
oh i should have garnished with fresh micro greens too.

this is wonderful warm or at room temperature. 
i don't know if it keeps....
we always double the recipe using the entire package of pastry
 and every last bit gets devoured! it is seriously fabulous...


aren't we lucky we can find delicious pears year round?




welcome spring..
please stay forever! 
 warm hugs,

Monday, 2 January 2017

welcome 2017


hello january! 
the new year reminds me that we have so much to look forward to…i love new beginnings.
 it also makes me look back, ponder and appreciate the previous year.
this past year i have been taking photos from one of my favourite spots in the orchard. 
favourite because it overlooks the valley and the river, where there is almost always a breeze…
and in the ida reds which happen to be one of my favourite apples. 
what a luxury and a gift to watch the seasons unfold.
here is a little glimpse of that …a year and every season on the farm…
do you have a favourite season? 




  










my absolute favourite month!












i hope you are enjoying this first month!
happy new year!
warm farm hugs,
laura