Summer is here and with it comes camping, picnics, barbeques, and dining alfresco with the ladies, as well as ripe berries and stone fruit so juicy they drip down your chin.
Oddly enough, this year seeing those peaches at the market triggered a vivid memory of this past winter. Just a little over six months ago – we were standing with family and thousands of other Angelenos at the Women’s March. There were signs with peaches on them, and the questions ‘What will things be like during peach season this year? And, would the call for change still be as charged?’ came to mind.
Spring soon came around and we were reminded of those same questions when seeing the neighborhood peach trees blossoming, and then as if in a blink of an eye those sweet peaches were at the farmer’s market.
The next morning our friend, Leela Cyd, serendipitously emailed us that the mini-cookbook Cooking Up Trouble was headed to the presses and would be arriving in the mail soon.
She and Anne Parker, longtime friends (who’s home was featured in our book, The New Bohemians) partnered to develop COOKING UP TROUBLE– and invited other creative women to join them and contribute recipes that nourish women. Afterall Studio headed up the design aspect of the project and 100% of the profits benefit Planned Parenthood.
We’ve cooked up some of the recipes from the cookbook and are excited to share with you a few of our favorites from the book here.
Leela Cyd’s Anything-Goes Jam Switchel
from Cooking Up Trouble
4 Teaspoons Apple Cider Vinegar
4 Tablespoons Jam (We used Harry’s Berries Mar de Bois Strawberry Jam – Yum!!!)
1 Vanilla Bean
Place apple cider vinegar and jam into a mason jar. Scrape vanilla bean pod contents into vinegar mixture and toss whole pod exterior in as well. Screw lid on tight and give a very strong shake to combine all ingredients. Leave in fridge for about 12 hours and then divide into 4 juice glasses, top with about 1 cup bubble water (or still water) per glass, stir thoroughly and enjoy.
Anne Parker’s Fennel Arugula Salad
Serves 4 to 6
1 Large bulb of fennel (or 2 small bulbs), shaved
3 Large Handfuls of Arugula
Chunk of Parmigiano-Reggiano cheese, shaved
Handful of fresh dill, chopped
1/4 cup Extra Virgin Olive Oil
Juice of Half a Lemon
1 Teaspoon flake salt
1 Clove garlic, Peeled
In a mortar and pestle, crush the garlic and salt into a thick paste, Scrape into the bottom of a laarge serving bowl. Add the olive oild, a small amount of the dill, and lemon juice. Whisk until emulsified.
Add the shaved fennel, arugula, and dill to the bowl and lightly toos to coat the greens. Using a vegetable peeler, shave sheets of cheese into the salad. Serve immediately.
Peach Rose Crumble Bars
based on Elizabeth Collings’s Raspberry Rose Crumble Bars found in Cooking Up Trouble
Makes 9-12 bars
For the Crust and Crumble
3/4 Cup Oats
3/4 Cup All Purpose Flour
3/4 Cup Teff Flour
3 Tablespoons Sugar
1/2 Cup Brown Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Powder
1 Cup Coconut Oil, Room Temperature
Zest of a Ojai Pixie
1 Teaspoon Caraway seeds.
For the Peach Filling
1 1/2 Cups chopped peaches
2 Tablespoons Sugar
1 1/4 Teaspoons Rose Water
2 Teaspoons Cornstarch
Pinch of Salt
Line an 8″x8″ pan with parchment paper leaving an overhand on all sides. In a medium mixing bowl add all of the dry ingredients and whisk to combine. Add the coconut oil and with your finders rub in the oil until it is all coated with the dry ingredients. Take about half of the dough and press it into the bottom of the pan. Refrigerate the crust for 30 minutes and up to overnight. Preheat the oven to 350 degrees. Bake the crust until it begins to turn golden brown, about 25 minutes.
Meanwhile, make the filling by placing all of the ingredients into a medium bowl. Stir and incorporate all of the ingredients. Set aside.
When the crust has been removed from the oven spread the filling over the top making sure it covers the entire bottom crust. Then, crumble the remaining dough over the filling (if some of the filling showing that is ok.) Place the bars back into the oven and continue to bake until the crumble starts to turn a golden brown, about 30 minutes. Remove from oven and let cool on a wire rack. Remove from pan.
Bars can be served warm, or wrapped tightly and placed in the fridge for up to 3 days. Cut into squares and enjoy.
Cooking Up Trouble is available for purchase here.
And remember 100% of the proceeds go to Planned Parenthood!