Category Archives: Peach Week
Bustling. Things have been bustling. House hunting has heated up. Looked at two last week, one was a 110 years old. I was really drawn to it, but in the end, despite it being a solid, beautifully built home, there were too many check marks in the cons column. So the search continues.
A quick trip to visit family gave Bixby four days of fun and just a bit of overwhelm, which I’ll detail more in a dedicated Bixby post later in the week. Since we’ve been home, he’s been a total…brat. Somehow all our training has gone out the window.
My brother sent me home with a trunk full of fresh vegetables. But do you know what happens to very ripe tomatoes as you climb from sea level to 5280 feet? Yup, they burst. I was able to salvage one for slicing, but the rest I turned into Fresh Salsa tonight. Which was a good thing, since I’m already 3/4 of the way through the jar he sent home with me.
I was a little disappointed because I was hoping to use these beautiful tomatoes to make this:
Doesn’t that look amazing? Basically a Caprese Sandwich. Mouth watering just looking at it. I may have to get some fresh mozzarella tomorrow and make a caprese salad.
Before I left on my trip, I filled my car with as many fresh Palisade peaches as I could fit around Great Dane stuff and my stuff. Before I left, my mom said she was going to use the few that were left to make a peach cobbler. I missed out on that, but yum. I’m sure it was delicious. Recipe below:
- 4 tbsp butter, melted
- 1 cup flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 1 egg
- 16 oz fresh peaches, peeled, pitted and sliced
- 1 tbsp sugar
8X8 baking dish, bowl
In 350° oven, melt butter in baking dish. In bowl, sift together flour, ¼ cup sugar, baking powder & salt. Add milk & egg, whisk to form a smooth batter. Pour into baking dish (don’t stir butter in). Scatter fruit evenly over the top of the batter and sprinkle with 1 tbsp sugar. Bake for 50 to 60 minutes until fruit bubbles and batter is golden brown.
I’m hoping for a quieter week this week, to catch up on a few things and hopefully see a few more houses. Dinner menu and Bixby Diary later in the week. Until then…..
Peaches have come early in Colorado. We have the most amazing peaches that come from Palisades on the western slope (where they also make some nice wines). I’ll be heading to the farmer stand tomorrow to pick a pretty box of peaches. Can’t wait. Nothing compares. Did I say “yum”?
If you click on the link you’ll see a bunch of peach recipes from Peach Week 2010.
It’s been a busy day. Good ride today, despite the heat. This was nice and not terribly sweet. I’ll be trying it with a few things.
- 2 cups diced peeled peaches (2 to 3 peaches)
- 4 thinly sliced green onions
- 1/4 cup diced red bell pepper
- 2 tablespoons lime juice, about 1 medium lime
- 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
- 1 small jalapeño, seeded and chopped
- 1 tablespoon chopped fresh cilantro
- dash ginger
- dash garlic powder
- 1 tablespoon orange or pineapple juice
- dash freshly ground black pepper
Mix together and let meld together for about 30 minutes or more before serving.