Monthly Archives: August 2012

Peaches

We went up to the Arcata Farmers Market on Saturday, mainly for peaches. I got 2 lugs of Hunter Orchards peaches, Neukon Ranch were out 🙁
These are seconds but in excellent shape. My idea was to make peach chutney which I have purchased and loved. I read recipes and more recipes, for weeks, decided on one that got great reviews, and proceeded to do that, make the chutney on Sunday. Well after cooking down for 4 hours, and still only half way there, on top of adding too much vinegar (followed the recipe..but way too much), I ended up water bathing it any way.
They say that chutney will age for about 3-6 months and the vinegar will mellow. I hope so, I hate to think I wasted a whole lug of peaches on something I won’t enjoy eating.

So I also have been experimenting a bit lately with using my new food processor to make doughs. I made a great rustic dough a few weeks back for the raspberry tart. Yesterday I finally tried my hand at my first ever pie crust. Again read and read and followed the directions, but one thing is certain here, skill comes from practice and I need a lot of that!

Peach Pie with homemade pie crust

I did manage to get a pie crust rolled out and made a peach pie. Haven’t eaten it yet, so no verdict on the crust’s taste or tenderness.. will update when it has cooled enough.

I still have half a lug of peaches, maybe I will make some cobbler, crisp, or a rustic tart later in the week.

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August swimming, weddings, canning

Well it finally warmed up and we finally went up to the Alderpoint swimming hole this week. Such a joy and blissful place. The swimming was excellent. I hope to make it there at least one more time this year, it is 1 /12 hours drive one way…

Alderpoint Swimming Hole - Original watercolor by Frank Cieciorka

Alderpoint Swimming Hole – Original watercolor by Frank Cieciorka

A friend on Facebook was talking about her Rattaouille recipe and how she cans this in a water bath with ascorbic acid. Now if you read anything online or in canning books, they all say to use a pressure canner, well I wanted to make this sauce, Rattaouille – zucchinni, tomatoes, onions, basil, garlic, and wanted to water bath it… so I did! The jars sealed nicely.. it was cooked on the stove for 1/2 hour and boiled, the jars were sterilized and then packed and water bathed for 25 minutes. There will be no problem with these!

Rattaouille - zucchinni, tomatoes, onions, basil, garlic - water bath canned

Did I mention I splurged and finally bought a Cuisinart 11cup Food Processor! I use it almost every day. Makes making the pesto sooo much faster, and it is a far finer finish product. Not to mention the 2mm slicer for cabbage (we have lots) for slaw, or for zucchini into thin slices sauteed with garlic, butter, and olive oil –yummm. I am also using it to make dough, for rustic crust tarts, and eventually I will attempt a real pie dough. Great tool.

And today I picked the first full flat of ripe tomatoes, will get another flat in the next day or two and then we will can up some whole and crushed tomatoes.

Tomatoes - first flat

It took a long time for summer to really be summer here, but we are in the thick of it now. And the abundance from the garden is worth it.

And last weekend we had the pleasure of being at Mary & Kevin’s wedding ceremony and reception. Another wonderful gathering of the tribe, such wonderful people, a great location (Beginnings) and great food. Thanks Mary and Kevin for sharing your day with us.

Mary and Kevin - 4 August 2012

Mary and Kevin – 4 August 2012 Wedding at Beginnings

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