Showing posts from September, 2013

Peachy Superpowers...

Peach season.  I want it to last forever!  It is without doubt the most juicy and tasty time of year.  I fall head-over-heels in love every year.  My grandmother gave me a superpower that allows me to freeze time when it comes to peach season.  Cape donned, mask in place, I head to the kitchen and work my magic, and BAM! (think old comics here... you know the ones!) my little farmhands and I are able to eat peachy goodness all year long.  

Preserving can be a fairly complicated skill, but when it comes to simple things like peaches and tomatoes, it is easy, fairly fast, and a lot more healthy.  You can use little to no sugar (use pineapple juice for your syrup - it looks a little funky but works, I have tried it) and you don't have to worry about the BPA in store-bought cans of peaches.  Plus, I use local peaches, I know the farmer that I am supporting and it makes them taste that much better!

There are a few ways to do this, you can peel your peaches with a knife, or you can immer…

Rustic Honey and Peach Tart...

It's peach season!  YES!  It's finally here.  There is nothing that makes me happy like a fresh, ripe peach picked from a tree just steps away.  To celebrate I whipped up this little tart.  I had one piece and my hubby finished off the rest, so it must be good...

I used my favorite pie crust recipe which happens to come from Martha Stewart.  I have never had trouble with this recipe and it has become my standard.  When it comes to pie crust, I am a butter girl, the whole shortening thing rubs me wrong, plus I like the richness of butter.  If you are gonna eat pie, EAT PIE, right?

The filling hardly has any sugar in it.  I wanted to taste those ripe and delicious peaches, so I added just a bit and a little flour to thicken the juices.  I topped each slice with a little drizzle of honey and a bit of whipped cream, and it was heavenly.

Pie crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut …