To a traditionalist from the sparsely populated farming region of Limousin in southwestern France, cherry clafoutis is redundant. If a slightly sweet, custardy baked pancake is filled with anything besides cherries, it’s a flaugnarde. But here and almost everywhere else, including the fruity modifier makes it much easier to explain what clafoutis means.
And while cherry pie might be the most well-known cherry-based dessert, clafoutis (pronounced kla-FOO-tee) is what you should be making right now, when local cherries from Baird Family Orchards are in season. Sweet, plump, and delicious, the Baird’s cherries reflect their decades of experience growing this fruit in the PNW, and we like them so much we even sell them at the shop. And even with a few minutes of pitting, this dish is quick and easy, and you can eat it hot from the oven with some whipped cream for dessert or cold the next morning for breakfast.
Along with the Baird’s cherries, this week we’ll also be offering their Robada apricots, a relatively large freestone variety with a bright, balanced acidity and quintessential apricot flavor. Trevor Baird tells us these are his favorite apricots of the year, and if you want some, you’d better act fast: these are also the variety with the shortest season, and there’s no guaranteeing that we’ll be able to offer them again.
Pre-orders must be in byFriday at 5pm for pick up at Wellspent Market on either Saturday or Sunday.
Phew, what a scorcher! The sun finally went down and the dust has settled from our party last week, and we’re thrilled to offer the remaining few pieces of merch to those of you who couldn’t make it to the event in person. Quantities are pretty limited, so head over to the site and scoop your gear before it’s gone for good!
McMinnville comes to Portland! Join us Satuday, July 16th for a parking lot pop up featuring some of our favorite Willamette Valley makers + shakers, including organic veggies, craft beverages, food-related books, and tasty bites!