Monday, August 30, 2010

Last of the Peaches!

We have finally used up the 67 or so pounds of peaches that we picked! It was no small feat to process &/or eat so many golden, juicy globes, believe me. I made 9 pints of peach sauce, which is similar to applesauce (or baby food!). It's really good, with a hint of cinnamon & the bare minimum of sugar. The downside is that it's runnier than applesauce, but I didn't want to cook the piss out of it & kill any & all vitamins, so whatevs.

The other night, Sage & I made peach crisp, which was EXCELLENT. We combined a peach pie filling recipe w/the crisp topping that I always use for apple crisp. We ended up with 3 individual ramekins, plus a large casserole of it.

Excuse the bad night-time photo:

Here's the recipe, if you want to try it. I cut the sugar down a bit, since I like the fruit to be on the tart side, which is balanced well by the buttery, sweet topping. You can make it sweeter if you like it that way.

Peach Crisp

Crisp Topping:
  • 1 cup oats
  • 1 cup flour
  • 1 cup brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted
Peach Filling:
  • 4 pounds ripe peaches, peeled, pitted, & sliced***
  • 2 tablespoons lemon juice
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 3/4 cup brown sugar
  • 2 teaspoons ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
Preheat the oven to 350*F. Make the crisp topping by combining all the ingredients in a medium bowl; set aside. Combine the peaches & lemon juice in a large bowl, then mix together the dry filling ingredients (flour, cornstarch, brown sugar, ginger, cinnamon & salt) in a small bowl. Dump the dry ingredients over the peaches & combine them gently. Pour the juicy peach filling into whatever baking dish(es) you're using, then sprinkle the topping over it. Bake until the topping is golden & the filling is bubbly. Let it cool a few minutes before devouring, because it would be a shame to damage your taste buds before you could enjoy this feast!

***hint: The easy way to peel peaches is to cut a little "X" into the bottom of them, then toss a few at a time into boiling water. Leave them in for about a minute, then plunge them into cold water. This will allow you to slide the skin right off. Cool!

Our garden is trying its damnedest to grown & ripen, but we get so little direct sun, due to the ginormous tree outside our apartment. Imagine my excitement when I saw this little tomato the other day!

Most of the others look like this:

I'm really hoping that the red one sends out some hormones or something that will kick-start the rest, otherwise we'll be eating fried green tomatoes & canning green tomato relish. C'mon, babies, go!

Here's a cute succulent terrarium I made recently, using a cool goblet I found at Goodwill. I really like how it turned out.

I've also been knitting this Circle Sock for myself, which is reminiscent of a TMNT shell. Turtle power!

Noodle (Ruben) is doing much better, after a rough patch of health. He's been loving to sunbathe on the porch during our more temperate days.

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