Spring week 2!! Have we got a treat for you this week! Amazing cheesemaker Allison Lakin (and self-proclaimed Ricotta Evangelist) is creating the freshest of batches of her famous Lakin's Basket Ricotta for us!
This super fresh Ricotta, made just before it goes out in shares, is what ricotta should taste like. The ricotta, made by hand, is unsalted and sweet and has a slightly firmer texture than grocery store ricotta, but is blendable and easy to cook with. Add it to your box to include in your share this week. Contact the farm if you have any trouble adding it!
Sarah has included a recipe below that will let you include both the Ricotta AND our amazing fresh pasta of the week. I'm also looking forward to trying this one: https://www.thespruceeats.com/baked-ricotta-recipe-591074 An herby, baked ricotta recipe, because I'm always a sucker for a cheesy dip. Ricotta is truly the most versatile of cheeses - give it a go, at the bottom of the newsletter I've included Allison's recipe for Lakin's Gorges Basket Ricotta Dutch Baby with Pear, Almonds and Whipped Maple Ricotta Cream! You can find more of her recommended recipes on her Facebook page here.
If you have a cheese share with us, this will be in your box this week. If not, add it to your box to enjoy!
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In other farm news, we're inching closer to the launch of true busy season. A big portion of our new seasonal staff starts in less than two weeks. We tilled some of our early fields for the first time this week, and we're expecting to plant out in the field soon! The frogs in the vernal pools around the farm have started their spring cacophony which is one of my favorite things about spring. We haven't heard peepers yet but the wood frog's are loud as can be. Check this out for some fun with kiddos, or grown ups too! https://musicofnature.com/calls-of-frogs-and-toads-of-the-northeast/
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Lakin's Gorges Basket Ricotta Dutch Baby with Pear, Almonds and Whipped Maple Ricotta Cream
This is one of those deceptive recipes that looks long and complicated, but takes only 15 minutes to prepare and 20 minutes to cook. So dust off your blender and let's cook.
4 tablespoons butter
4 large eggs
2/3 cup whole milk
1 container Lakin's Gorges Basket Ricotta
2/3 cup all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
1 pear, sliced thinly
½ cup almonds, bashed
1/4 cup milk
3 Tablespoons maple syrup
.
INSTRUCTIONS
1. Halve and core the pear, then slice thinly.
2. If you have sliced almonds, you can use those, but if you have whole almonds, wrap them in a kitchen towel and bash with rolling pin.
3. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven. After it is melted and before you add the batter, roll the butter around to coat the pan.
4. While the skillet is heating, use a blender combine the eggs, milk, 1/4 of the ricotta, flour, almond extract, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Note, you can melt the butter for the batter in the pan in the oven, add it to the batter then melt more butter. Don't leave the pan with the butter for too long in the oven, or the butter will burn.
5. Remove the hot skillet from the oven and pour in the batter. Distribute the pear slices evenly over the surface. If you start by placing them at 12-3-6-9 then fill in alternating 2-5-8-11 and keep repeating, you'll end up evenly spaced. Sprinkle the almonds over the top.
6.Place the skillet in the center of the oven and bake for 20-25 minutes or until it is fully puffed and browned on top- good time to use your oven light. Like a souffle, don't open the door or you might deflate your Dutch Baby.
7. While this is cooking, combine the other half of the ricotta, ¼ cup milk and the maple syrup in bowl and whip until smooth.
8. To serve, top with the whipped maple ricotta, and maybe some more maple syrup drizzled on top.
