Impossible Acres

All year round our supermarkets are teeming with any kind fruit or vegetable you could desire. Now that it is summer, fresh fruit is actually in season and you don’t have to buy it from Chile or wherever. While it is easy to shop at store because of the large selection, it is much more fun to go out in the field and pick fruit. Also, it is more environmentally responsible. With limited gas supplies, global warming, and corporations swallowing small businesses, it is our responsibility to support local farmers. We are putting money back into the local economy and conserving energy by eliminating transport/refrigeration.

Impossible acres is a small farm outside of Davis where you can pick in-season fruit or vegetables. (If you are lazy, you can also buy food from their fruit stand.) They are only open June-October, with the greatest variety in June and July. It is just too hot in August, and who wants to go pick dried up berries in 100+ heat anyway. Here is a brief summary of their yearly calendar:

Early June: Cherries, apricots, peaches

Late June: Berries, peaches, tomatoes

October: Pumpkins, squash

Two weekends ago J and I went and picked apricots, peaches, and cherries.

And then we set about to make a peach/apricot crumble. (We ate most of the cherries in the field or on the way home. Cherries don’t go well with peaches anyway.)

I used a simple recipe for apple crisp, added a bit more sugar to compliment the tart apricots. Voila, a simple, but delicious dessert.


“Apple” Crisp

1 cup flour

3/4 cup sugar

3/4 cup rolled oats

2 tsp cinnamon

3/4 cup butter-1.5 sticks, softened (cannola oil can be used as well if you want a healthlier alternative.)

2 large peaches (ripe, but not squishy)

5 large apricots

Lemon juice


1) Preheat oven to 350F

2) Cut fruit and toss fruit in a sprinkling of lemon juice

3) Butter a 8×8″ pan and line bottom with fruit

4) Mix flour, sugar, rolled oats, and cinnamon in a large bowl. Correct sugar to taste.

5) Add softened butter and mix until large crumbs form. If you use cannola oil, it won’t be crumbly…

6) Top fruit with crumble and bake about an hour. (Fruit should be tender and top should be crispy.)


No pictures of the final product. Sorry!

Visit your local farmer’s market or check out the nearest pick-n-patch in your area. is a good resource.


About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
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5 Responses to Impossible Acres

  1. falselogic says:

    Picking fruit is pretty fun! When you going to talk about our berry picking excursion?

  2. cookingcampus says:


  3. Yum, doesn’t that look good! Fresh fruit always makes it taste better.

  4. Pingback: Community Supported Agriculture « Origins of the Cook

  5. Pingback: Lemon Poppy Seed Cake with Rasberry Curd Filling « Origins of the Cook

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