A friend brought me 32 peaches. She’s growing them in her backyard in Burbank. I didn’t think much of anything was growing in Burbank except the Disney coffers, but there you go.
While I was very grateful to my friend, I struggled a little to figure out what to do with that pile o’ plenty. They were ripe, ready to eat, so the Peach Project had to begin immediately. But peaches are just one item on the very long list of foods my husband will not eat, so whatever I made, I’d have to scarf it down myself, unless I can organize a quick Peach Party. (NOT.)
I wasn’t equipped (or inclined) to make preserves, and the idea of baking a pie always makes me irritable. I could give some to Oliver, but my dog will not eat a peach unless you can disguise it as a hot dog.
I finally decided to invent a peach salad, with excellent results, which I am sharing with you here. That took care of two peaches. I will get back to you with what became of the other 30.
Strawberries, the most popular berry fruit, are in high season right now and I'm thoroughly enjoying eating them every which way. Strawberries have always been a special part of summer for me. I can hardly remember a summer that I didn't go strawberry picking with my family. At the pick-your-own farm we would eat them right off the bush. Their flavor is so concentrated when eaten warm, heated by the sunlight. Now I don't so much eat them off the bush, but instead try to come up with new ways to serve the fruit.
Red currants, the beautiful ruby red berries pictured above, make the perfect tart jelly. Growing in grape-like clusters on small bushes, the fruit has become a rarity in the United States. Mistakenly thought to promote a tree disease, currant bushes across the country were systematically uprooted in the early 1900s, and production was prohibited for many years.
Ya’ll, this is my go to summer dessert. Well, it may be my go to dessert period. I love to interchange seasonal fruits, but this version may be my favorite. Peaches by themselves are perfect for this dish, and I find myself throwing blueberries into the mix as well. You really cannot go wrong with this recipe!
Barley is a wonderfully versatile grain with a rich nutty flavor and a nice chewy, pasta-like consistency. According to the Whole Grains Council, “barley is highest in fiber of all the whole grains, with common varieties clocking in at about 17% fiber.”