And other things being done in the kitchen.
I’ve literally been overwhelmed with peaches this year.
There’s a few reasons for it. Besides getting peaches most weeks in the CSA, I was managing the site for a month while the site host was on vacation. Add to that, it was August. Lots of members didn’t show up. I ended up with the host’s peaches a few weeks, and a few leftover fruit shares. One week, we had six watermelons left. Food bank got most of it, but the peaches. Became a gateway to preservation.
I made peach syrup. I vacuum sealed a few bags. I have just enough left to make jelly, using the peaches and the jalapenos from my garden. We ate copious amounts of juicy fresh peaches for lunch. And breakfast.
As for the peppers.
The last week I hosted, I had my sweet pepper item, plus some from the swap box, and a share I picked up for a vacationing member. Yesterday, I blanched, sliced and froze four bags of peppers. This winter there will be lovely bright peppers on chicken, or fish, or pasta.
The beauty of having a CSA share is that ability to preserve and freeze the extras. In the dead of winter, those ingredients will liven my dinners. Grab a bag of peppers. Some tomato sauce. Some caramelized onions, maybe. Some pesto. Mix and match.
Those bright red Amish paste tomatoes in the picture above became tomato sauce. A quart of it. The slicing tomatoes met the same fate. Two pint jars. The freezer is almost full. Winter won’t be dull and dreary around here.
We lost our tree last year and are still mourning. To compensate, a good friend just brought us a jar of peach preserves. Enjoy yours – and do the upside down cornmeal cake if you haven’t tried it.