Freezing fruit

July 5, 2017

Fruit, freezer bound. Except the cherries. They’re back in the fridge.

I got busy and blew through some of the raft of fruit I had in the kitchen, today.

As a result, I have peaches and mango puree in the freezer, as well as some roasted tomato-garlic sauce. (Tomatoes are a fruit, y’know.) And sometime in the next two or three days, whenever I can get BACK in the kitchen, we will have frozen watermelon puree, because I have this big honkin’ watermelon that’s been lying in my kitchen floor for a week and a half, and it needs to move.

I also had a somewhat inventive dinner, which actually involved sorta-kinda following a recipe, and which was pretty marvelous, and made Child A a homemade Egg McMuffin, which she allowed was pretty good, but I didn’t need to butter the English muffin next time.

Well, all righty, then.

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Busy holiday Saturday

July 1, 2017

The quintessential summer lunch: The BTPC.

Woof. I’m tired.

By 10 a.m., I’d been to the farmers’ market twice, two grocery stores, Sam’s, and run some other errands. Then I came home and got busy.

I put everything away (exhausting in and of itself), put three racks of ┬ábaby back ribs in the water bath to sous vide, and made 15 pounds of sauerkraut. Well, it’s not sauer yet, but it’s on its merry way toward fermentation, basking in its brine in its bucket in the dining room. Come mid-August, we’ll have us some sauerkraut.

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Berries, and good help to pick them.

Welp, I’m going to have to set aside some time to spend in the kitchen; the season of “puttin’ up,” 2017 version, is fixing to begin to commence.

In my auxiliary refrigerator I have a dozen small heads of cabbage, which are destined for kraut. It’s a moderately labor intensive process, but the food processor takes care of the bulk of it, and salt and time the rest, so that can be dispatched relatively quickly. That, I suspect, is Monday morning. Then it can burble happily away in its “crock,” which is actually a five-gallon food-grade plastic bucket, for six weeks, until it’s ready to take out and can. And we will have kraut for another season.

More importantly, there are two gallons of blackberries in said second fridge, that I went and picked in less than 30 minutes yesterday morning. Yes, there is blackberry jam in my future! (Note to self: Go get sugar.)

I’ve been saying for ages I was going to go pick blackberries up at Scatter Creek Farms, north of me some 30-45 minutes. Last year, a summer hailstorm came through midweek before I was planning on going up that weekend, and did for the berries. This year, I figured I’d get going early. Had AGC 2 all weekend, and I decided he would probably be entertained by going to pick blackberries, and if nothing else, could romp about for a bit and wear himself out.

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Kitchen job one: Granola. Check.

Kitchen job one: Granola. Check.

Monday seems to have become my by-default kitchen day, but for the fact that yesterday it was a kitchen morning, as I had a work commitment Monday afternoon, so I got up and got at it early, mostly because I had to clean the joint up after the usual disaster that is Sunday dinner.

I don’t know why I make such a mess on Sundays. Dinner is maybe a little bigger than other days, but not that much. I guess it’s because I have never been able to train my children to rinse dishes and put them in the dishwasher after they finish a meal. Oh, well. I guess they could be selling drugs on a street corner. Though I do confess I wonder if they’ll die of malnutrition when I am no longer around to cook for them.

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A plethora of peaches

July 12, 2016

Hard to get a pic before a serving disappears...

Hard to get a pic before a serving disappears…

If you ever wanted any proof that God has a sweet tooth, the astounding fruit this season ought to convince you.

Strawberries, which were pretty weak last year, made up for it in spades; some of the sweetest, prettiest berries I’ve seen in years. Blueberries, likewise, were plentiful and sweet, although it seemed the season was awfully short. Ditto raspberries. And I have already waxed rhapsodic about the blackberries.

I’m getting some exceptional canteloupe now, and I have a watermelon in my fridge I’ll cut sometime soon.

And for the last month, we’ve had peaches at the farmers market. We’re in peach country here, with sizeable orchards to the north and south of us. The cling peaches were first up, smaller, and something of a pain to separate from their pit, but awfully sweet and good. And last week, I found my first freestone peaches at the market.

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This time of year

May 28, 2016

One batch of market goodies -- potatoes, cucumbers, zucchini, yellow squash, peas.

One batch of market goodies — potatoes, cucumbers, zucchini, yellow squash, peas.

Lord help me, I love summer. I especially love it from the middle of May through the middle of July, when gardens and farmers’ markets are bringing forth some new delight every week. No accident my birthday falls right in the middle of that period, I’ve always thought.

Second installment of market haul: Cinnamon rolls, tomatoes, blueberries, peaches.

Second installment of market haul: Cinnamon rolls, tomatoes, blueberries, peaches.

Witness this morning at the market. I had to make two — TWO!! — trips to the car, because I filled my basket up before I got through. Read the rest of this entry »

Pork ‘n peaches

August 15, 2012

A pig loves him a peach.

I really hate that this post is only an approximation of what I think I did to this piece of pig when I was cooking but not blogging about it. I kinda-sorta think I remember what I did, but I’m not real sure.

This piggy is just peachy.

First, there’s the pork. This is a smallish cut of Boston butt, from my Mountain Pastures (damn, it’s hard not to type Mountain Meadows, but that’s my inner history geek coming out) CSA. I do vividly recall the beginnings of this dish, which had to do with sprinkling this baby down with a dry rub (it may have been Rendezvous, it may have been Spade L, it may have been my proprietary rub, but it was dry), sealing it in a vacuum bag, and sous viding it (I am not sure that is a word, but I just made it one) for a couple of days.

I do love sous vide, where if you don’t want to eat something tonight, you can cook that sucker another 24 hours and it won’t hurt it. It was well worth the investment of $160 for my sous vide circulator. I wholeheartedly endorse this thing. It’s wonderful.

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