This dish gives me a good excuse to introduce another one of my favorite local products, Evans’ Farmhouse yogurt. Our local source is Greenstar Coop. The orange flavor is my favorite, melt-in-your-mouth, custardy, with a delicate essential oil fragrance that hits you in the nose as soon as you open the cup. I couldn’t find a website for the farm directly, but Jennifer Basker reports on a visit to the Evans’ Farm last July over at Cookin’ in the ‘Cuse. So I’ve not only introduced a local food product, but another local food blogger as well! Hi Jennifer!

Plated Oatmeal with Stewed Prunes and Oranges

Serves 1 with prunes left over. Simply multiply oatmeal recipe and toppings to make up to six servings.

2 cups pitted prunes (don’t be tempted to use the commercially flavored prunes)

1/2 c orange juice

1 juicy orange

water

1/2 cup old fashioned organic oats

1 cup water

pinch of salt

1 banana

1 Tbs lightly toasted walnuts, coarsely chopped

1 Tbs “Evan’s Farmhouse” Orange yogurt

1 Tbs pure maple syrup

Prepare stewed prunes and oranges

Wash orange with Veggie Wash, and slice crosswise into 1/4-inch rounds (leaving peel on). Place prunes, orange juice, orange slices, and enough water to cover in a small saucepan. Bring to a boil, cover, and simmer for 5 – 10 minutes, or until prunes are tender.

Cook oatmeal

While the prunes are stewing, add the oats to 1 cup of cold salted water. Bring to a boil, reduce heat to low, and simmer for 3 or 4 minutes. Turn off heat and set aside for a few minutes longer.

Assemble Plate

Choose a pretty plate. (I used one of my black dinner plates to provide contrast to the otherwise colorless dish.)

Spoon the hot oatmeal onto the plate and spread in a circle to about 1/2 inch thick.

Spoon 6 hot prunes over the oatmeal with a little of the juice.

Slice the banana diagonally over the whole plate.

Place dallop of yogurt in the middle.

Sprinkle with nuts.

Drizzle Tablespoon of maple syrup over all.

Serve immediately.