Thursdays at the Intervale

Our family looks forward to Thursdays at the Intervale all year.








We bring a picnic blanket, some fresh cut-up veggies and dessert, and then enjoy a picnic with American Flatbread slices and whatever else looks good (the pulled pork sandwiches from Bluebird have been delicious).

It’s also the perfect place for me to bring a recipe I’m trialing for the Onion Skin, because there are sure to be takers, especially when it comes to dessert. Last night I brought “Blueberry Pudding Cake” (which will be in the August Onion Skin).







It was so good…. We ate/shared a lot, and then left to take a walk. When we came back to our picnic blanket, the rest was gone… Hm….




 
Thursdays at the Intervale offer the beautiful gift of Time. Time to just relax, enjoy the long summer evening, connect with friends, and not worry – for just one evening! – about dinner and dishes. For kids, these evenings offer the gift of Space, as well – a place to safely run around with friends, weaving in and out of knots of people, checking out the music in the Barn… The fact that this is all taking place down in the fertile Intervale, where farmers and eaters and food producers come together, makes it all the more special.

Fresh Berry Pudding Cake   

As if by magic, this batter separates into a layer of cake on the top and a layer of pudding on the bottom, with berries throughout (it would be great with peaches, too). Serve room temperature or chilled with freshly whipped cream on top.

4 Tbs. butter, melted, plus some for greasing the pan

1 cup buttermilk

Scant ¾ cup sugar, divided

3 eggs separated

1/3 cup all-purpose flour

Pinch salt

1 ½ cups blueberries or raspberries

1 Tbs. grated lemon zest

Freshly whipped cream, to top

Heat oven to 325. Grease the bottom and sides of an 8 or 9-inch baking dish or deep dish pie plate.

Make the cake batter in a blender by combining the melted butter, buttermilk, ½ cup of the sugar, egg yolks, flour, and salt. Blend until smooth. Pour into a large mixing bowl and stir in the berries and lemon zest.

Beat the egg whites in a separate bowl until they form soft peaks. Sprinkle in the remaining sugar and beat again. Fold them into the batter until they are thoroughly combined.

Pour into the prepared baking dish. Find a pan large enough to hold the dish and add about ½-inch warm water, or enough to come within 1 inch from the top. Transfer to the oven and bake until the top is golden brown and the center is set but still jiggles, about 50 min.

Cool completely on a rack, and optionally chill in the refrigerator before serving. Serve with freshly whipped cream. Serves 6-8.

Adapted from Mark Bittman's How to Cook Everything