I am canning. Jamming. Pickling. Wining. Infusing. Freezing. Chutneying. Syruping. Cordialing. And otherwise having great fun in the kitchen. And the garden is calling most insistently: “Yo! When are you picking that corn? Have you checked the cabbage lately? The beans, the beeeeans…” and “It’s […]
The lovely peach originates from China, although as its botanical name (Prunus persica) indicates Europeans thought – in the 18th century – that it came from Persia. Peaches seemed to have been introduced to Southern Europe via the Silk Road in Antiquity. They were brought […]
I love to the capture the essence of fruit in fruit based-desserts, but I don’t care to bake in summer – well, not too much. I also detest wasting food. So here we are, late June, and the apples need to be thinned, or they’ll thin themselves (and what a waste that will be!) or the fall harvest won’t be quite as good. In late June, those thinnings are of honorable size, perfectly good for apple sauce actually – but just not fully ripe. So what’s a girl to do (beside apple sauce?): Minty Green Apple Sorbet, a simple-to-make concoction, delicate and refreshing – definitively a summer dessert!
I normally make that sorbet in the fall with green apples (green as in color, not maturity) such as Granny Smith. They give the sorbet a faint green color that’s just lovely and the tartness that comes through is just wonderful. But this is June (well July, but I made the sorbet in June) and there is no local Granny Smith apples to get until the Fall. So big thinnings it will be. To be sure it worked, I made the sorbet three times. Since the household comments were positive, here is the recipe. (If you try it, let me know how you like it) (more…)
Most people who grow strawberries – or who pick-them at pick-your-own operations or even frequent Farmers’ market – are familiar with the so-called June strawberries. They bear over a few weeks from mid/late May to mid/late June here in the Northern Piedmont depending on the […]