Thanks to the CSA, I am accustom to the idea of only eating certain vegetables at certain times of the year. Asparagus? I ate my weight in it and now I don’t care if I see it again until next spring. Tomatoes? I’m about to do the same. There is always plenty and when the season ends I let it go quietly while stuffing my face with the next.
I’m having a harder time with fruit. I love fruit. I’ve heard it said many times that fruit is mother nature’s candy. I know there are a few arguments out there against eating local but when it comes to fruit, a strawberry from the grocery store is no match for a strawberry that is picked right off the vine.
I have a hard time with fruit because the seasons seem more erratic and I’m less likely to take home a giant pile of berries each week. Berries are also something I can’t plant every year and expect to bear fruit. They take commitment to be in a place longer than a year, for which I don’t have. When strawberry season ended I felt a twinge of regret that I only ate so many and now that I’ve moved on to blackberries, I have a sneaking suspicion I will feel the same way. I’m a bit greedy when it comes to fruit.
Never the less, I have to enjoy what I have, when I have it.
This crostata is fairly easy to throw together and would be perfect to take to a summer picnic or enjoy after an evening of grilling. I love mine slightly warm with a scoop of ice cream on top. Also, don’t be afraid of the lack of sugar. I’ve found that between the sweetness of the berries and the cardamom, the excess sugar is not missed.
Blackberry Cardamom Crostata
- 3/4 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 4 tablespoons cold butter
- 2-3 tablespoons water
- 2 1/2 cups blackberries
- 3 tablespoons maple syrup
- 2 tablespoons whole wheat pastry flour
- 1 teaspoon cardamom
- Greek Yogurt or Ice Cream
- Maple Syrup
- In a food processor or bowl, combine 3/4 cup pastry flour and 1/4 teaspoon salt. Cut cold butter in to flour until pieces are slightly larger than pea size. Mix in 2 tablespoons water and continue to add a bit of water until dough comes together. Place in refrigerator.
- Preheat oven to 375˚.
- In a separate bowl combine blackberries, maple syrup, 2 tablespoons pastry flour, and 1 teaspoon cardamom. Stir until blackberries are coated.
- Once oven is ready, remove dough from refrigerator. On a floured surface, roll dough out to a 12" circle. Transfer to a baking sheet. Place blackberry filling in center, leaving roughly a 2" border. Fold outside edges over dough.
- Bake for 45-55 minutes or until crust is golden brown and berries are soft. Serve with yogurt or ice cream.
by Erin Alderson