The first thing I do is divide the amount of produce that we can eat absolutely naked. By naked I mean 'out of hand'. Blueberries, apples, peaches, lettuces, herbs and tomatoes all fall into this category.
Next, I count out how many servings of fresh produce I can cook and we can eat over the coarse of the week.
The rest I process. By process I mean can, freeze or make into something else (ie: peach ice cream)
This week's basket of fun includes:
Lodi Apples (2 - Lodi's are for cooking, not eating fresh)'
Blueberries (1 quart)
Green Beans (2 pounds)
Sweet Corn (8 ears)
Mixed Squash (6)
Onions (1 each: yellow, red, white)
Mixed Italian Beans (1 pound)
Bell Peppers (2)
Assorted Hot Peppers (10: 2 each: jalapenos, ancho, cherry bombs, long hots, sweet banana)
Red Cabbage (1)
Beets, turnips, kohlrabi, onions and cabbages all store extremely well so I don't have to do anything with them for a bit. Although homemade coleslaw sounds inviting on a hot summer day, doesn't it?
Beans, corn, broccoli, cauliflower, the greens, tomatoes and peppers will all get eaten fresh, along with some of the peaches and the blueberries.
The rest of the peaches (I bought an extra 1/2 bushel) are getting turned into:
Peach Salsa (canned)
Sliced Peaches (canned)
Peach Cobbler (dessert tomorrow night)
Peach, Cinnamon and Maple Ice Cream (for the cobbler)
We are having guests for dinner tomorrow night and my goal is to serve ONLY food that has been sourced locally. We are having roast squab (NY) with gingered currant sauce. On the side I am serving wild rice and Lodi Apple stuffing. The bread basket will feature Corn Fritters. Steamed broccoli and cauliflower medley will round out the dinner plate or perhaps I'll feel more like steamed green beans, we'll see. For dessert I am making peach cobbler with peach ice cream that has been sweetened with maple syrup and scented with cinnamon.
If you are coming, bring your appetite and a bottle of wine.
Peach Cobbler: makes 6 to 8 cobblers depending on the size of your ramekins
For the filling:
2 cups peaches, peeled and sliced
3 tablespoons sugar
Wash and peel the peaches. Slice each peach into 8 slices, place them in a bowl and sprinkle with sugar. This will bring out the natural juices. Set aside (at room temperature)
2 cups all purpose flour
3 Tablespoons sugar
1/2 teaspoon salt
2 teaspoons baking powder
5 tablespoons (2.5 ounces) unsalted butter, very cold, cut into small pieces
1/2 cup whole milk - cold
1/2 cup heavy cream - cold
1 teaspoon vanilla extract
In a large bowl, sift together the flour, sugar, salt and baking powder and stir with a fork to blend. Cut the butter into the dry ingredients using a pastry blender or pulsing a few times with your food processor. DON'T CUT THE BUTTER TOO SMALL. YOU WANT SOME CHUNKS
Combine the milk, cream and vanilla. Pour into the dry ingredients. Using a spatula, FOLD the milk mixture into the flour - gently. The dough should be very wet and sticky with visible lumps of butter.
Place a little butter cube in the bottom of each ramekin. Spoon peaches over. Tear off tablespoon size pieces of dough and place several on top of each ramekin full of berries. It's okay to not cover completely. Sprinkle with a little sugar.
Place ramekins on a cookie sheet (preferably with a rim - for cook-over)
Bake at 400 degrees for about 20 minutes or until top is golden brown and berries are bubbling. Serve warm with ice cream of your choice.
Peach Ice Cream (sweetened with maple syrup and scented with cinnamon)
1 1/2 cups 2% milk
1 1/2 cups heavy cream
2 cups peaches, peeled, cut into small pieces)
1/4 cup sugar
1/4 cup maple syrup
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
Place peach in a large bowl. Add 1/4 cup sugar and macerate with a fork. Let stand at room temperature about 45 minutes, using fork, smash peaches every 15 minutes or so. Set aside.
Pour milk into a large bowl. Add maple syrup and whisk to combine. Add cream, vanilla and cinnamon and stir to combine.
Pour milk and cream mixture into your ice cream maker and process according to manufacturer's suggestion. The last 5 minutes of processing, add the peach and any syrup that accumulated. Process for 5 more minutes. Freeze until desired consistency.
Serve with warm peach cobbler.
Dinner starts at 7:00 pm.
What are you doing this weekend? How will you incorporate your local produce into your meal plan this week?
|Ice cream waiting for the addition of peaches|