It’s peach season!
My canning friend said she’d get a box of utility peaches from the local orchard, and we started to list what we’d make: peach-raspberry jam, peach-ginger jam, peach salsa. I envisioned a jar of golden, spicy goodness. Then she said she wanted to use tomatoes in it. I wasn’t convinced, but I am now. I’m totally hooked.
Tomato Peach Salsa
makes about 12 pints
- 3 c. chopped onion
- 12 c. peeled, chopped tomatoes
- 8 c. peeled, pitted, diced white peaches
- 4 c. diced bell peppers (mix of red and green)
- 8 cloves of garlic, minced
- 6 jalapeno peppers, minced
- 8 Thai chilis, minced
- 6 c. cider vinegar
- salt and pepper to taste
- Sterilize 12 pint jars, bands, and lids.
- While that’s happening, peel the tomatoes and chop them roughly. Drain off a bunch of the excess juice. Put the tomatoes in a large stock pot. Add the chopped onion, the peeled, diced peaches and the diced bell peppers.
- Mince the hot peppers and garlic. (I like to use a mini food processor for this.) Leave the seeds in for a salsa with a nice heat to it. Combine the hots and garlic with the rest of the ingredients. Salt and pepper to taste.
- Add the cider vinegar and mix well.
- Bring the salsa to a boil. Simmer for 30 minutes to 1 hour.
- Pour into hot sterilized jars. Leave 1/4 inch headspace.
- Screw on caps and process in a boiling water bath for 30 minutes. Turn off heat. Let sit for 10 minutes before removing from water bath.
We had just enough to taste after we filled all the jars. I came home with 6 jars, and I don’t think they’ll last long.
I’ll start with a confession. I haven’t made this. I just ate it last night. And asked for seconds. And poured the drippings onto my plate. And licked the spoon.
Here’s the “recipe” I got verbally. As soon I get out to buy some peaches, I’ll try it.
Antigone’s Grilled Peaches and Cream
- peaches, skinned and halved
- 1 block cream cheese
- pecans, finely chopped
- Grill peaches. (She used an indoor grill, though I imagine you could do it on a regular grill.)
- Arrange in a single layer in a pan or on a platter (the platter should be able to catch a little juice).
- Mix cream cheese, honey, cinnamon, and pecans to taste.
- When peaches have cooled a little, but are still warm, spread the cream cheese mix on top.
I had this served with ice cream, which sounded like a good idea, but the ice cream seemed superfluous. It doesn’t really need anything, but it would probably be very good over French toast or a waffle.
One of the things I look forward to when our favorite farm stand opens each summer is the fresh Georgia peaches they bring in. These are not your average grocery store peach–there is nothing like them! My two year old eats at least one a day, sometimes two. Is there anything sweeter than a toddler with a face full of a juicy, ripe peach?
That’s what I thought.
But this week, I bought too many peaches. Since I had four that were starting to go bad I decided to try peach cobbler. I have never even eaten a cobbler to my knowledge so I wasn’t sure what to expect. I checked out a few recipes and this is what I came up with:
1. Melt 1 stick of butter and pour it into the bottom of a 2 quart baking dish.
2. In a separate bowl, mix together 1 cup sugar, 1 cup flour, 2 tsp. baking powder, 1/2 tsp salt.
3. Stir in 1 cup of milk and 1 tsp. of vanilla.
4. Pour this mixture over the melted butter.
5. Toss 4-5 slices peaches with 2 tsp sugar and 1/2 tsp cinnamon.
6. Bake at 375 for about 35 minutes, until the crust is brown and pulling away from the sides of the pan.
YUM. I always imagined cobbler to be more of a biscuity crust but it wasn’t. The batter rises over the peaches and forms this gooey, sticky, chewy crust. My 5 year old, who was not excited about this dessert because he doesn’t like peaches, asked if we could “always” have this for dessert. The only thing missing was vanilla ice cream or whipped cream.