If you’ve been following along with me for awhile, you may remember the Farm to Table Project. In 2013 I documented the growing season of Rhizosphere Farm, a small organic farm at the time, located in eastern Nebraska. At the end of that season, farmers Matt and Terra Hall, took a year off to find a permanent home and land so they could further pursue their dreams of sustainable farming and feeding their community.
After a lengthy search, a permanent home for the farm was found in Missouri Valley, Iowa. The 2014 growing season started off beautifully, and the first time I visited the farm’s new location I was in awe of the bounty in the fields. Matt and Terra, along with their assistants Nick and Jackie had the farm looking like they had been there for years, instead of months.
As I pulled into the driveway after a 5am spin class this morning, the rise of the garage door slowly revealed a pair of bare feet waiting for me. A sleepy boy, with his sun-kissed, freckled face smiled and whispered a sweet, ‘good morning’ as I got out of the car to enter the house. I knew my intention of sharing a post about our Tuesday cherry picking was about to change, as my early risers had other plans. Breakfast, snuggling up to talk about ideas for the day that include friends and swimming.
So, instead of a lovely detailed post about our time amongst the cherry trees yesterday, I offer up an abundance of pictures and a simple recipe for a sour cherry galette. For the crust, I used the whole wheat pie crust recipe from Erin Alderson’s wonderful, new offering, ‘The Homemade Flour Cookbook’. Of course you can use whatever your favorite pie crust recipe may be, but the nutty, hearty wheat from Erin’s crust adds to the already rustic quality of this galette. I served it topped with vanilla bean whipped cream, but it would be equally delicious with vanilla ice cream. I’m already thinking this might be a great Fourth of July dessert. Enjoy!