Have you entered the Food in Jars Cookbook giveaway yet? Do it now. It’s not just for canning enthusiasts, although it might turn you into one.
The entire point of today’s post is to entice you to run out to the farmers market and scoop up a final case of late-September peaches. Are you convinced? Because this weekend we are making jam, probably for the last time this summer. Saffron Peach Jam. Yes, it’s as intriguing as it sounds. Yes, you will want to cook along. And yes, a side benefit of having peaches in the house is that you can eat them on ricotta-slathered toast for breakfast. Continue reading →
The ways of the fruit trees are mysterious to me. One year it’s a bumper crop of plums, this year just enough for one indulgent afternoon. The apple trees are staggering under the weight of their fruit, but we only got one apricot. And the pear tree, espaliered out of the way on our small city lot, produced its customary dozen pears. Which yielded, after a little bit of cleanup and a lot of simmering down, one and a half cups of chunky pear sauce.
We made the most of it with these muffins.
Let me just admit up front that they’re more cake than breakfast, unless you can see your way to combining the two–in which case, I assure you, you won’t be alone. The crumb is tender, the tops are crisp with sugar, and the muffins are fragrant with the heady scents of cardamom and vanilla. Continue reading →
I have been having a bit of a love affair with this salad this summer.We met casually, in a friend’s back yard. I couldn’t stay away from it, and then I couldn’t stop thinking about it. Our friends came to the Dinner in White and I casually mentioned that they might bring this salad, you know, if they wanted. They did. I sat next to it at the table.
It’s been on my mind ever since. Today, by some stroke of luck, J was working from home, the baby was napping, and the older girls weren’t home yet. We took full advantage of that rare quiet moment together. By grilling a bunch of curly kale and having this salad for lunch.
I’m sorry I’ve kept it from you for so long, but it’s not too late. Clear your calendar of any other rendezvous you’ve planned. You too will fall in love with this salad this weekend.Continue reading →
Watermelon juice, for example, is a breeze to make: just pile chunks of watermelon (either seedless or with any black seeds removed) into the blender and give it a quick whirl. Here we went one step further and strained the resulting puree. And that took care of a pound and a half of our thirty-pound melon just like that. Only twenty-eight to go.You can stop right there at the watermelon juice and have a perfectly lovely drink, dressed up if you like with a splash of simple syrup or soda water or lime or all three. But of course we didn’t stop right there. Continue reading →
Avert your eyes from the pumpkin spice recipes. Don’t speak of apple cider or fall sweaters. It’s still the height of the summer fruit season, peaches tapering into plums. And melons. The melons have hardly begun, here in the Northwest.
Let’s not hurry things along. Let’s enjoy this final week of summer.
And by “enjoy summer,” I mean “make more ice cream.” Sorbet. Clean, summery, refreshing. Just the thing to cap off the feast that this season has been. Continue reading →
My summer kitchen is bursting at the seams. Of course I found more lurking zucchini after dispatching yesterday’s, we had barely gotten through last week’s vegetables when this week’s CSA box arrived, the tomatoes are finally going in the garden, and the pears and plums are ready to pick. On top of all that, we have a lovely friend who always calls us when her figs are ripe, and J came home one recent evening with a brimming box of perfect green figs.
This is the story of two recipes that didn’t turn out at all the way I planned.
I was going to make you pink strawberry waffles today. My baby–my first baby–turned six and, not to be outdone by her sister’s chocolate waffle birthday coup, requested strawberry waffles for breakfast. Pink, please.They were delicious. I used my regular yeast-raised batter (which works beautifully for both waffles and pancakes), adding a few generous spoonfuls of strawberry preserves in place of the sugar. And then, in a stroke of genius suggested by a reader-friend, I tinted the batter as pink as can be with a sprinkle of that beet powder I thought I’d never use again. Of course, the baked waffles were mostly waffle-colored, which was a bit of a disappointment to us all (mostly me). Continue reading →
It’s the time of year when peaches are piled so high on the counter that we hardly make a dent in them as we eat one after another, on the back porch or leaning over the sink, juice running down our wrists. The baby reaches for them: “apple! Apple!” (All fruit is “apple” in her lexicon.) We get peaches in our CSA box every week, and buy more, and then our neighbors came over with a heaping bowl, sharing the bounty of a box they brought home from some warmer, peach-growing place.