Enjoy the View
Take a look at a little of what makes Twin Peaks Orchards a special place, from our team of experienced experts in the fields to landscapes of organic beauty
Try a new Recipe
Fall Arugula Salad Recipes! Most of the ingredients are found at the farmstand!
Apple pie season! Here is one version of an all-time favorite pie
Winter Squash Gnocchi with Creamy Leek Sauce Tender Italian-style gnocchi made with our winter squash and Early Bird flour This cozy fall recipe turns roasted winter squash into pillowy, golden gnocchi, finished with a silky leek and Parmigiano-Reggiano sauce. Drying the cooked squash briefly in the oven and adding only as much flour as needed are the secrets to keeping the gnocchi light. Serves 4 For the Gnocchi •1 large dry-fleshed winter squash, such as Delica or kabocha •1½–2 cups Early Bird flour, plus more for shaping •2 egg yolks •Freshly grated nutmeg, to taste •Salt, to taste •Optional for roasting: rosemary, garlic, ginger, or paprika For the Leek Sauce •3 leeks, white and pale-green parts thinly sliced •2–3 tablespoons butter •½ cup finely grated Parmigiano-Reggiano, plus more for serving •1–2 teaspoons balsamic vinegar •Fresh thyme, to taste •Salt and freshly ground black pepper •Gnocchi cooking water, as needed Method 1.Roast the squash. Heat the oven to 350°F. Halve and seed the squash, then roast cut-side down until completely tender. Scoop out the flesh and spread it on a baking sheet. Return it to the oven for about 10 minutes to remove excess moisture. 2.Make the dough. Mash or rice the warm squash until smooth. Let it cool slightly, then mix in the egg yolks, salt, nutmeg, and enough Early Bird flour to form a very soft, workable dough. Use as little flour as possible. 3.Shape the gnocchi. On a lightly floured surface, roll the dough into ropes and cut into bite-size pieces. For rustic gnocchi, shape small portions with two spoons. 4.Prepare the sauce. Melt the butter over low heat. Add the leeks and cook slowly until very soft, without letting them brown. Season with thyme, balsamic vinegar, salt, and pepper. 5.Blend until silky. Blend the leek mixture with the Parmigiano-Reggiano and enough hot gnocchi cooking water to create a smooth, pourable sauce. 6.Cook and finish. Drop the gnocchi into gently boiling salted water. As soon as they float, lift them out with a slotted spoon and toss carefully with the leek sauce. Finish with extra Parmigiano-Reggiano and thyme. Cook’s note: Squash moisture varies. If the dough feels sticky, add flour one spoonful at a time. Too much flour will make the gnocchi heavy, so stop as soon as the dough can be handled.
Persimmon and Pomegranate Grazing Board A colorful fall board featuring our fresh persimmons and jewel-bright pomegranate This abundant grazing board balances sweet persimmons and tart pomegranate with creamy cheeses, salty nuts, crisp crackers, and a drizzle of honey. It is easy to assemble, beautiful on the table, and equally at home as a holiday appetizer or a relaxed weekend snack. Serves 6–8 For the Board •3–4 firm Amagaki persimmons, sliced into wedges or rounds •Seeds from 1 pomegranate •1 small wheel of Brie or Camembert •4 ounces aged cheddar or Manchego, sliced •4 ounces soft goat cheese •1 cup toasted walnuts, pecans, or pistachios •½ cup dried apricots or dates •1 bunch seedless grapes or 2 sliced apples •Assorted crackers and sliced baguette •Honey, for drizzling •Fresh rosemary or thyme, for garnish •Optional: prosciutto or salami How to Assemble 1.Place the cheeses. Arrange the Brie, aged cheese, and goat cheese across a large board or platter, leaving room between them for the fruit and accompaniments. 2.Add the persimmons. Tuck the persimmon slices around the cheeses in small clusters. Fan a few slices for height and visual interest. 3.Scatter the pomegranate. Spoon the seeds into a small bowl or scatter them in several bright pockets across the board. 4.Fill in the board. Add nuts, dried fruit, grapes or apples, and any optional cured meats. Arrange crackers and bread along the edges or serve extra in a basket. 5.Finish and serve. Drizzle the goat cheese or Brie lightly with honey and garnish with rosemary or thyme. Serve at room temperature. Board note: Choose Fuyu persimmons for this board; they stay firm when ripe and can be sliced like an apple. Assemble the cheeses and pantry items ahead of time, then add the fresh fruit, crackers, honey, and herbs just before serving.
Soft Spiced Persimmon Cookies A tender, old-fashioned fall cookie made with our ripe persimmons These soft, warmly spiced cookies are a delicious way to bake with very ripe persimmons. The fruit keeps every bite tender, while cinnamon, nutmeg, walnuts, and raisins give them the comforting flavor of a classic fall treat. Makes about 2 dozen cookies Ingredients •1 cup very ripe persimmon pulp, preferably Hachiya •1 teaspoon baking soda •½ cup unsalted butter, softened •1 cup granulated sugar •1 large egg •2 cups all-purpose flour •1 teaspoon ground cinnamon •½ teaspoon ground nutmeg •½ teaspoon salt •1 cup chopped walnuts •1 cup raisins Method 1.Prepare the persimmons. Heat the oven to 350°F. Line two baking sheets with parchment paper. Scoop the soft persimmon flesh from the skins and mash or blend until smooth. Measure 1 cup of pulp, stir in the baking soda, and set aside; the mixture will thicken slightly. 2.Mix the wet ingredients. In a large bowl, beat the softened butter and sugar until light and creamy. Beat in the egg, then stir in the persimmon mixture. 3.Add the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, nutmeg, and salt. Add the dry ingredients to the persimmon mixture and stir just until combined. 4.Fold in the fruit and nuts. Gently stir in the walnuts and raisins until evenly distributed. 5.Bake. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 12–15 minutes, until the tops are set and the edges are lightly golden. 6.Cool and serve. Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Cook’s note: Hachiya persimmons should feel extremely soft and jelly-like before baking. If they are still firm, let them ripen at room temperature; unripe fruit can taste unpleasantly astringent.
Candied Sweet Potato
Rolene’s lemon meringue pie By TASTE Serves 8 to 10 Difficulty Easy Prep Time 25 minutes Ingredients For the base • • 1 x 200 g packet Marie biscuits, crushed 120 g butter, melted For the filling: • • • • • 4 free-range eggs, separated 180 g sugar 2 x 385 g cans condensed milk 1 cup freshly squeezed lemon juice 2 lemons, zested Method Cooking Time 40 minutes Preheat the oven to 160°C. Mix the Marie biscuits and melted butter and press into the bottom of a 26 cm ovenproof dish. To make the filling, beat the egg whites until stiff peaks form, adding the sugar 1 T at a time. In a separate bowl, whisk the egg yolks and combine with the condensed milk, lemon juice and zest. Pour the mixture over the base. Gently top with the egg whites and bake for 30 minutes. Turn off the oven and leave the lemon meringue in the oven for a further 10 minutes to crisp. Cooks note: “The trick to this recipe that I learnt from my mother (which she learnt from my great aunt) is to leave it in the oven after baking for 10 minutes. This gives the meringue that crispy top.” – Lené Rou
Beef Stew with Root Vegetables