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Posts Tagged ‘peaches’

I know I have waxed ecstatic periodically about the joys of having so many wonderful farmstands dotting the backroads of my county (the highest agricultural county in this state, BTW), so at the risk of perhaps repeating myself …

Look at this gorgeous produce I picked up yesterday! On the way home from food shopping at the supermarket in the afternoon I stopped at Phillips Farms to pick up a few fresh items, and as I approached the little red “house”, I heard one of the staff talking to a customer about Black Velvet Tomatoes. I was all ears! She pointed out the darker tomatoes above, and described them as much sweeter that the average field tomato, and therefore, great for salads, but could take over in a sandwich.

Don’t you love it when people know their stuff? So I picked up a few. Now as an artist, I also found them quite interesting, as I did when that yellow summer squash caught my eye. I’d never seen one with dark green ends, and was told they were really good, too. So with my black velvet tomatoes, field tomatoes for sandwiches, and a summer squash for I-don’t-know-what, my food shopping was complete for the week.

Once again, I am so grateful that fresh, beautiful produce is available to me from spring’s first asparagus to fall’s last apples and pumpkins.  And that it’s no more than 10 minutes away, or at any number of farmstands brightening my drives as I go.

Yesterday wasn’t a corn run, but I suspect that will be on the agenda before long!

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Mmmmm … summer fruit pies. This one is Peach Crumble Pie courtesy of Martha Stewart’s Everyday Food. I really was determined to not let the summer go by without making one fresh peach pie or dessert. I would love that my schedule afforded me more time to bake, but alas … I made this one!

Ready to go in the oven!

I now remember why I don’t make fruit pies that often, too. They are really time consuming, (unless you’re in the habit of baking regularly.) One of the pluses of this pie is that it didn’t ask that you peel the peaches, so that was a small time-saver. Another is that it is quite low on sugar. Only 2 teaspoons in the butter crust, and 2 tablespoons brown sugar in each the peach mixture and the crumbled topping.

The recipe said to bake an hour to an hour and a quarter. The hour was just right and the edges of the crust are a nice brown and not at all too done.

And it’s delicious, not too sweet!

Here’s the recipe for Peach Crumble Pie on Martha Stewart’s web site. Enjoy.

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It can pretty much be summed up in one photo … fresh, local farm produce.

They don’t call New Jersey the Garden State for nothing! And even though many people have the sadly mistaken idea that New Jersey is all about the refineries and crammed highways that occupy a very small portion of the eastern part of the state, far more of the state is devoted to agriculture. In fact, New Jersey is the number one producer of blueberries in the nation, and second in cranberries. And anyone who’s ever been here knows there is nothing like a Jersey tomato.

This morning I passed the small farm stand in Alpha where I’d stopped last week. The corn is outstanding – I bought bi-color and white, both super-sweet – tomatoes, white peaches – yum! (see above) and a few other items. Starting in the spring, and straight through summer and fall, there are farmstands and farmers’ markets everywhere, and you can easily find whatever is in season. A farm more local to me, Phillips Farms in Holland Township, has “outreach” if you will, into the city. Their produce is featured in farmers’ markets in Manhattan, Brooklyn and Queens. If you live in the city, check here to see where great produce is near you.)

So you can keep your heat, your humidity, and crazy weekend shore traffic.  My summer leans towards great fresh food!

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