September 2nd, 2009 by Mary
I drive by a small u-pick peach orchard on my way to work. During the summer months I enjoy watching the peaches mature, becoming more orangey-gold as July turns into August. One early morning in mid-August I notice there are cars parked along the road starting at the orchard gate and continuing in a line for about half a mile. Car engines are turned off, whole families sit quietly together waiting for the orchard to open. Peaches may be one of the only foods that everyone would agree are best eaten in season. I believe that’s why those families wait so patiently every year to pick their bucketfuls of perfect August peaches. Peaches that have spent most of their lives in coolers, and have traveled great distances are not worth waiting in line for. They will never have that yielding softness that only a ripe peach has, nor the juicy, sweet-tart perfection of an August peach. I have been lucky to live most of my life in places where peaches grow in the summer, and my favorite peach recipe remains unchanged over the years. Here it is. Get a sharp knife, peel the peach and then cut along the suture from stem to blossom end, continuing up the opposite side. Twist the two halves gently. A freestone peach will separate easily and be ready for slicing. A cling variety will need to be sliced from the pit. Next eat the peach and savor the deliciousness. Sometimes I like to expand on this simple recipe, by making crepes and creme fraiche to eat with my fresh sliced peaches.
Fresh Sliced Peaches, Johnny Cakes, Creme Fraiche, and Corn Butter
Alice Waters recipes for Peach Melba or Peach Shortcake are also simple variations on the sliced peach . As she says, “Most of our (Chez Panisse) peach desserts are simple preparations designed to enhance the natural characteristics of the fruit.” I cannot argue with this perspective. My other favorite peach recipes were created by Cory Schreiber and Julie Richardson for their book, Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More. The recipes for Caramel Peach Grunt, Gingered Peach and Blackberry Pandowdy, or Summer Fruit Trifle should be distributed to all those families waiting for the peach orchard to open. They know a good peach is worth waiting for, and they, too might enjoy an old fashioned recipe when they get their fill of peaches eaten right off the tree.
Tags: Alice Waters, Ashland Food Co-op, Cooking & Recipes, Eat Local Week, Heirloom Foods, Local Farms, local food, organic, Slow Food
Cooking & Recipes, Eat Local Week | 1 Comment »
August 14th, 2009 by Mary
Perhaps you have have made a beautiful salad with lettuce, beets, and goat cheese, tossed it, and watched with dismay as the entire contents turned pink! One quickly learns to add the beets at the very end of the mixing, and to just sprinkle the cheese on top. The ruby red color we associate with beets is betacyanin, a pigment of the anthocyanin family which is very soluable in water! The very slightest amount of bruising will cause beets to “bleed”. There is a cure for your red hands and cutting board. Use fresh lemon juice to clean either.
Actually the Russians take full advantage of bleeding beets to create their deep ruby red borscht. The best borscht is offered at a premium price several days after it is made so that the color and flavors deepen. Try this simple borscht recipe named for Tom Robbin’s Jitterbug Perfume, a book that truly romances the beet……
To view full blog with pictures and links click here!
Tags: Ashland Food Co-op, Eat Local Week, Heirloom Foods, Slow Food, sustainability
Cooking & Recipes, Eat Local Week, Sustainable Food | 1 Comment »
July 29th, 2009 by Mary
Science didn’t invent fermented dairy foods like yogurt and cheese. Cave drawings from 4000BC show humans enjoying their homemade or should I say cavemade dairy products. In fact, little crusts of cheese have been found in Egyptian tombs. Quality fermented dairy foods were a mark of sophistication in Greek-Roman times so the ultimate insult was to call someone a “barbaric milk drinker”. These fermenting skills were carried to all of Europe, and all European countries have a long history of fermenting dairy. No one had a refrigerator to store their raw milk , so creating a lactoferment food that preserved the dairy for a few days to a few weeks was the way to go. The ferment process converts the lactose sugars into lactic acid, an antibacterial. Lactic acid also predigests the casein or protein in milk making it much more digestible than non-fermented milk.
Freshly made Curd
It’s been 30 years since my days revolved around the goat milking parlor, but I still miss the fun of making my own fermented dairy products. Occasionally I still make soft cheese for East Indian cookery because it’s so easy and so delicious…..
To view full blog with pictures and links click here!
Tags: Ashland Food Co-op, Creme Fraiche, Dairy, Eat Local Week, Heirloom Foods, milk, Sustainable
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March 17th, 2009 by Annie
In case you missed seeing Alice when originally broadcast, here’s the link to The Daily Green where you can watch it. Once I figure out why I couldn’t embed it here, I will do so. But for now, try the link.
Tags: Alice Waters, local food, Slow Food
Cooking & Recipes, Cooking Videos, Slow Food | 1 Comment »
March 17th, 2009 by Annie
Still learning about technology and blogging. So here’s another way to get to where you want to be to watch Alice’s interview.
Alice Waters Featured On 60 Minutes – thedailygreen.com
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Tags: Alice Waters, Cooking & Recipes, Slow Food, The Daily Green
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