The Fresh Approach

05/30/2026

Certified Organic Apriums (apricot/plum cross) available now at Fresh Approach!

05/30/2026

Recipe of the week!

Aprium skillet cake & Cherry pit whipped cream recipe

Aprium skillet cake

Ingredients:
1 cup of all-purpose flour
1/2 tsp. of ground cardamom
1/2 tsp. of cinnamon
3/4 tsp. of baking powder
1/4 tsp. of kosher salt
2 large eggs
3/4 cup of granulated sugar
1/2 tsp. of vanilla extract
1/3 cup of buttermilk
5 apriums
1/2 cup of unsalted butter, melted
3 tbsp. of brown sugar
powdered sugar

Steps:
Step 1
Preheat the oven to 350°F. Place a piece of parchment paper into a medium cast iron skillet and set aside.

Step 2
In a medium bowl, whisk together flour, cardamom, cinnamon, baking powder, and salt. In a separate bowl, beat eggs until smooth. Whisk in the granulated sugar and vanilla extract. Then pour in the buttermilk and whisk to combine.

Step 3
Dice 3 apriums. Thinly slice the remaining 2 apriums and set aside.

Step 4
Add half of the flour mixture to the wet ingredients, stir until combined.

Step 5
Gently fold in half of the melted butter. Repeat with the remaining flour and butter.

Step 6
Gently fold in only the diced apriums. Transfer the batter to the parchment lined skillet and top the cake with Aprium slices.

Step 7
Sprinkle the top of the batter with brown sugar. Bake the cake for 55 to 60 minutes or until the top is golden brown and a toothpick is removed clean. Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature. Sift with powdered sugar just before serving.

Cherry pit whipped cream

Ingredients
2 1/2 ounces cherry pits (1/4 cup; 70 g), from 2 pounds (1 kg) whole cherries
8 ounces heavy cream (1 cup; 255 g)
2 ounces sugar (1/4 cup; 70 g)
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/8 teaspoon almond extract, optional

Directions
Combine cherry pits and cream in an airtight container and refrigerate between 4 and 24 hours. When you're ready to proceed, strain cream into bowl of a stand mixer fitted with a whisk attachment, add sugar and salt, along with almond extract (if using), and whip to soft peaks. This can be done with a hand mixer as well. Enjoy immediately as a garnish for waffles and dessert, or refrigerate up to 1 week in an airtight container. If cream deflates over that time, re-whip before serving.

05/29/2026

Certified Organic Royal Tioga Cherries are here. Cherry season has begun! See y’all at the market🍒

05/23/2026

Recipe of the week!

*Cream of asparagus soup

Ingredients:
3 tablespoons unsalted butter
3 small-medium leeks, white and light green parts only, or 1 medium yellow onion, chopped
1¼ teaspoons sea salt
Freshly ground black pepper
2 bunches asparagus, 2¼ pounds, trimmed and chopped
2 garlic cloves, grated
4 cups vegetable or chicken broth
2 fresh thyme sprigs, bundled
1 cup frozen peas
1½ tablespoons fresh lemon juice
¼ to ½ cup heavy cream, optional

Garnish for serving:
Heavy cream or creme fraiche, for drizzling
Sautéed asparagus tips
Chopped fresh dill or chives
Extra-virgin olive oil, for drizzling
Freshly ground black pepper

Instructions:
1. Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, ¾ teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 8 to 10 minutes, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.
2. Add the asparagus, garlic, broth, and thyme and simmer for 20 minutes, or until the asparagus is tender. Add the peas and cook for 2 more minutes, or until heated through.
3. Remove from the heat and allow to cool slightly. Remove the thyme, then transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the remaining ½ teaspoon salt, the lemon juice, and cream, if using. Season to taste.
4.Portion into bowls and top with a drizzle of cream, sautéed asparagus tips, and fresh dill. Drizzle with olive oil, garnish with freshly ground black pepper, and serve.

05/15/2026

Recipe of the week!
Burrata Salad with Pear and Prosciutto
Ingredients:
4 pears , cored and sliced
8 ounces burrata , drained
5 ounces prosciutto
⅓ cup pomegranate arils
⅓ cup chopped fresh mint
¼ cup chopped pistachios
3 tablespoons extra virgin olive oil
1 ½ tablespoons rice vinegar
1 tablespoon pomegranate molasses , or honey or balsamic glaze
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions:
Layer pears on a platter or a large plate. Top with the prosciutto. Tear the burrata into large chunks and nestle into the pears and prosciutto. Sprinkle with pomegranate arils, mint, and pistachios. In a small bowl, whisk the olive oil with the rice vinegar, pomegranate molasses, kosher salt, and black pepper. Drizzle over the salad. Season with more salt and pepper as desired and serve.

Nutrition Information:

Calories: 348kcal | Carbohydrates: 23g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 353mg | Potassium: 275mg | Fiber: 5g | Sugar: 14g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 1mg

05/14/2026

05/11/2026

Fresh Walla Walla sweet onions and asparagus on its way back over the mountains! See y’all at the market!

05/08/2026

Recipe of the week!

Classic Salmon & Sweet Onion Poke

Ingredients:

• 1 lb sushi-grade salmon, cubed
• 1/4 cup sweet onion, just the bulb, thinly sliced
• 2 tbsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger, minced (optional)
• 1 tbsp sambal oelek (optional, but recommend)
• 1/4 cup green sweet onion tops, sliced
• 1 tsp toasted sesame seeds, white and black

Instructions:

• Prep the Salmon: Cube the salmon into 1-inch pieces, ensuring it is sushi-grade to eat raw.
• Prep the Onion: Slice the sweet onion thinly. It is recommended to soak the onions in cold water for 10 minutes to reduce harshness.
• Mix Marinade: In a bowl, combine the soy sauce, sesame oil, sambal, and ginger.
• Combine: Add the salmon, onions, and onion tops to the bowl, mixing gently to coat.
• Marinate: Let the mixture rest in the refrigerator for 15–30 minutes to allow flavors to meld
• Garnish: Top the poke with toasted sesame seeds and some more green onion. Also great with cubed or sliced avocado.
• Serve: Eat on its own, or serve over steamed rice, or with taro chips.

05/08/2026

Morel mushroom season is here! See y’all at the market!