If you’ve tasted our proprietary HMC Farms® Plumsicle™, you already know that the flavor is unlike any other piece of fruit. The taste reminds us of a frozen treat from the ice cream truck on a hot summer day, and we were inspired to create our own version of that creamy, frosty goodness in our farm kitchen to get us through this heat wave. We know it’s hard not to eat Plumsicles when they’re right in front of you, so grab an extra bag to snack on while you make this Plumsicle ice cream.
We used our home ice cream maker for this recipe. You may need to adjust the portions depending on the size of your ice cream maker.
1 bag of HMC Farms Plumsicle, pits removed (about 2lbs)
Half and half – ¼ gallon + 1 cup
1 cup sugar
Splash of vanilla
Pinch of salt
Start by rinsing off your Plumsicles and carefully remove the pits. We like to leave the skin on for little pockets of extra Plumsicle flavor, but if you can’t come to terms with the skin in your ice cream it’s okay to remove it. Place all of the ingredients in the blender and blend until smooth. If you want some Plumsicle chunks, try blending all of the other ingredients first, and then adding Plumsicle and using the pulse blend option to leave some chunks. Pour the mixture into your ice cream maker and use the manufacturer’s instructions. That’s it! An easy path to homemade Plumsicle ice cream that will make you look like a seasoned confectioner.
Grapes are a go-to choice when making a fruit salad or charcuterie board, but they are so much more versatile than that! One of the most surprising things about grapes is how great they are when roasted. This super easy recipe using HMC Farms grapes is a great way to elevate your appetizers and small plate offerings from home gatherings to catered events.
What you’ll need for about 16 pieces of crostini:
1 bunch of HMC Farms red seedless table grapes
Fresh ricotta cheese
1 medium-sized loaf of rustic bread
Fresh thyme or rosemary
Salt and pepper
Optional: honey, balsamic glaze, or walnuts
Steps to roasted grape crostini bliss:
Start by preheating the oven to 450 degrees. Rinse the grapes and let them dry. Tip: We chose to use HMC Farms sliced grapes, but you can choose whether to slice the grapes in half or leave them whole.
Spread the grapes on a baking sheet lined with parchment paper. Top with thyme or rosemary sprigs, sprinkle with salt, and drizzle with olive oil. Toss the grapes a bit on the pan and then place in the oven for about 8 minutes, checking after 5 minutes.
Tip: It’s okay for the grapes to split or wrinkle up, but avoid letting them burn.
While the grapes are in the oven, slice the bread to desired thickness (we prefer about ½”), brush one side with olive oil, and grill in a pan or on a griddle. Brush the other side with olive oil and flip. Remove from the pan when both sides look lightly toated.
Remove grapes from the oven and set the pan out to cool.
Spread fresh ricotta on one side of each piece of toasted bread. Add 4-5 grapes to the top of each piece, and sprinkle with salt, pepper, and thyme or rosemary.
Tip: These are great just the way they are, but there are also lots of options for additions to top off the appetizer. Try drizzling a little honey, olive oil, or balsamic glaze over the top, or even adding a few chopped walnuts!
Peaches make a great addition to baked goods from breakfast to dessert. One of our go-to breakfast recipes at HMC Farms is for peach oat muffins. These muffins are a great way to incorporate HMC Farms peaches into your breakfast, and they’re easy to make. This recipe makes about 10 muffins, so you won’t have to recruit a soccer team to help you eat them. You may have watched Lori Taylor from The Produce Moms demonstrate our recipe on the Indy Style morning show. If not, you can watch the segment here.
What you’ll need:
2 medium HMC Farms peaches
1 cup Greek yogurt
1 large egg
1 stick unsalted butter melted and cooled
1 cup quick oats
1 cup all-purpose flour
½ cup of light brown sugar, packed (dark brown sugar will also work)
2 teaspoons baking powder
½ teaspoon salt
1½ teaspoons cinnamon
2 tablespoons granulated sugar
Steps to homemade muffin deliciousness:
Preheat the oven to 400° and either line a muffin pan with paper liners, or lightly grease the muffin wells.
Chop the HMC Farms peaches into small to medium chunks. There is no need to peel the peaches unless you prefer to do so.
Tip: Chop peaches in the summer and freeze them to use in muffins during the fall and winter months.
Combine all dry ingredients except for the cinnamon and sugar in a large bowl (oats, flour, brown sugar, baking powder, and salt).
In another bowl, beat the egg and then whisk in the Greek yogurt and butter. Add this mixture to the dry ingredients and stir with a spatula until combined well.
Gently mix the chopped peaches into the dough.
Scoop batter into the muffin pan, leaving 2 wells empty. These will not rise much, so fill them up to about the size you’d like them to be once they’re baked.
Combine cinnamon and sugar, and sprinkle over the top, using as much or as little as you’d like.
Tip: for a fun twist, fill the wells halfway, add some of the cinnamon & sugar mixture, and top with more batter.
Bake for 20-26 minutes, checking every few minutes. The muffins are finished when a toothpick inserted into the middle comes out clean.
Remove from the oven and place on a cooling rack until ready to serve!