Markley Farms Farm Visit - Gluten Free and Dairy Free Peach Lavender Crepes, Pecan Green Beans and Summer Berry Muffins

We made a visit to Markley Farms to see their water saving farm in action. The drip irrigation they use on their farm uses 85% less water than a traditional in ground farm. 

We left the farm with green beans, a Cherokee Purple tomato, a few remaining strawberries after last weekend's Easter Egg Hunt, early blackberries and some DELICIOUS early peaches (that reminded me of a variety we got from Vogel Orchards last year) that were at the farm from nearby Rhew Orchards. 

What did we do with all of the amazing produce in our basket? We tried out a recipe for gluten-free crepes and switched out the persimmons in the recipe for peaches (we also tried a few with chocolate and hazelnut spread, strawberries and sprinkle some powdered sugar). We grilled some chicken and paired them with sliced Cherokee Purple tomato, steamed the green beans and added some crunch with Texas pecans. Finally, we made some gluten-free muffins with all of the berries and peaches. 

Gluten-Free Crepes with Peaches and Lavender

Adapted from Gluten Free Crepes With Honey Lavender Roasted Persimmons: Tartlette Blog

1 1/4 cups gluten-free sorghum flour

5 TBSP gluten-free tapioca flour

pinch of salt

2 cups of dairy-free Mimic Creme

3 eggs, Vital Farms

1 TBSP dairy-free Earth Balance butter

1/2 cup Bard's gluten-free sorghum beer (available at Central Market) OR club soda or cider

Mix all of the the above ingredients in a blend until smooth. Put the blender in the fridge for at least an hour or overnight. Heat a pan on medium heat and spray with nonstick spray. Ladle the crepes on the pan so that they are the size of a large tortilla. Cook 2 minutes per side, plate, fill with peaches, fold and drizzle with Mimic Creme and a little honey. 

Filling: Roasted Peaches & Lavender

6 peaches, Rhew Orchards

1 TBSP honey, Round Rock Honey

6 TBSP dairy-free Earth Balance butter

pinch of lavender (more if you like the taste of lavender...just remember it can be overpowering), We used lavender from Becker Vineyards.

Pre-heat the oven to 375 degrees. On a baking sheet add the peaches, honey, butter and lavender to a sheet of parchment paper and close so that it forms a pouch. Roast peaches for 20 minutes and be careful when opening the poach as the steam is hot!