Recipe: Herbed Fruit Salad with Honey-Ricotta Crostino


As part of the first Westchester Farmers’ Market Blog-A-Thon, my assignment is to hit the White Plains farmers market tomorrow. But this morning, as I was packing my husband’s lunch (yeah, I’m good like that), I was noticing that I still had a lot of fruit left from my trips last week to the Nyack Market and the Piermont Market.

Hmmm… I said as I was throwing yet another peach into his lunch bag…. what about this with the strawberries I just picked from my garden and the blueberries from The Orchards of Conklin? Maybe a little mint? And I do love to use savory herbs in sweet things, so a little thyme and basil, too? Voila:

More, plus the recipe, after the jump.

Longtime Small Bites readers will remember that I used to do a weekly feature called Farmers Market Loot. I wrote down the items that I bought (and how much they cost) and invited readers to tell me what to make. It also means I highlighted the vendors at the Nyack Market many, many times. Here is the most recent post, in June, when I got some sour cherries from The Orchards of Concklin. The market is open from 8-2 p.m. Thursdays in the Main Street municipal lot.

For this salad, I got some blueberries from The Orchards of Conklin and some from my garden:

The peaches, too, come some from The Orchards of Concklin and some I hauled back from my vacation in Tennesee two weeks before. (They kept OK in the fridge.)

The strawberries came from my garden. I have one set of plants that are everbearing:

The gooseberries came from Concklin, too. Mint, thyme and basil came from my garden:



I mixed blueberries, peaches, strawberries and gooseberries together:

Then tossed with the herbs. While the fruit was mascerating in its own juices, I toasted Bread from Bread Alone, which I got at the Piermont Market. That market has one of my favorite farms, Yuno, which I highlighted in my Local Links post last week.

The Piermont Farmers’ Market is in the M & T Bank Parking Lot, Piermont Ave. & Ash St. from 9:30 a.m.-3 p.m. Sundays through Nov. 22.

Here’s the bread…sourdough:

Also at the Piermont Market, I had a bit of fresh sheep’s milk ricotta left from Valley Shepherd Creamery, and, from Plum Plums in Scotts Corners (but which you can also find at the Stone Barns farmers market on Wednesdays and Fridays), tupelo honey from Red Bee.

So I toasted the bread, spread the ricotta on it, sprinkled a little salt and drizzled a little honey. Then I added a few thyme leaves.

The finished dish:

Herbed Fruit Salad with Honey-Ricotta Crostino

1 cup blueberrries
1 cup strawberries, hulled and sliced in half if large
3 peaches, pitted and sliced into chunks
1 cup gooseberries, woody stems removed
1 teaspoon thyme, chopped fine, plus more for garnish and crostini
1 tablespoon chopped mint
1 tablespoon chopped basil
1 slice sourdough bread, toasted
1 1/2 tablesoons fresh ricotta
1 teaspoon honey

Combine the fruit and the herbs and let sit 10 to 15 mintues.
While the fruit is sitting, toast bread. Gently spread ricotta on top and sprinkle with salt. Drizzle with honey and sprinkle with thyme.

Serves 4.

For the Westchester Farmers Market Blog-A-Thon, these bloggers are also shopping locally and giving recipes. Click through to see their recipes.
<a href=”” target=”_blank”>Ceramic Canvas.</a>
<a href=”” target=”_blank”>Chick in the Kitchen</a>.
<a href=”” target=”_blank”>Cooking in Westchester.</a>
<a href=”” target=”_blank”>Culinary Comments by Cinnamon Girl.</a>
<a href=”” target=”_blank”>Farmers Market Cooking</a>.
<a href=”” target=”_blank”>Somebody’s Mom.</a>
<a href=”” target=”_blank”>Sweet Paprika.</a>


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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