The simplest of recipes
Aug. 9th, 2007 01:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omorka1 ripe local freestone peach
1 heaping teaspoon turbinado or demerara sugar
2 tablespoons heavy cream
Cut the peach in half and remove the pit. Slice each half into four pieces from stem-scar to blossom-scar and arrange in small bowl. Sprinkle sugar over and allow to macerate for at least five minutes (up to 30 minutes at room temperature). Pour the cream over and stir. Devour. Lick the peach-juice-sugar-cream dregs out of the bottom of the bowl when no one's looking.
Also works with 6-8 hulled and quartered strawberries, a half a cup of blueberries or blackberries, or a slightly green banana, peeled and cut into quarter-inch-thick discs.
--
I am a critter who likes summer fruits better than fall ones, but fall vegetables better than summer ones. I'm quite fond of stone fruits of all kinds - peaches, nectarines, cherries, plums, apricots, and the curious hybrids they're popping up with these days. I'm also rather into berries; there were wild blackberries and feral boysenberries on my parents' property as a child, and my grandparents grew rabbiteye blueberries. They tried to grow strawberries, but that usually didn't work on account of slugs. I'm not as fond of raspberries, never having gotten a chance to develop a taste for them by fighting brambles to get at them, but I like them all right. (And the old name for kiwifruit was "Chinese Gooseberry," although they're not really that closely related.) All (except the kiwifruit) fairly tender and easier to freeze than to get fresh out of season.
I like sweet corn and ripe tomatoes, although since frosts come late if at all here, indeterminate-vine tomatoes can keep bearing until well into fall here, too. I'm happy enough with summer squash. But chard, beets, rutabaga, kale, pumpkins, and the winter squashes - ah, these warm my heart, or stomach at least. However, fall fruit is mostly apples and pears, by far not my favorites.
Such tradeoffs we make with the flowering plants, that they all get their seeds and cuttings spread, and we get fed in all seasons.
1 heaping teaspoon turbinado or demerara sugar
2 tablespoons heavy cream
Cut the peach in half and remove the pit. Slice each half into four pieces from stem-scar to blossom-scar and arrange in small bowl. Sprinkle sugar over and allow to macerate for at least five minutes (up to 30 minutes at room temperature). Pour the cream over and stir. Devour. Lick the peach-juice-sugar-cream dregs out of the bottom of the bowl when no one's looking.
Also works with 6-8 hulled and quartered strawberries, a half a cup of blueberries or blackberries, or a slightly green banana, peeled and cut into quarter-inch-thick discs.
--
I am a critter who likes summer fruits better than fall ones, but fall vegetables better than summer ones. I'm quite fond of stone fruits of all kinds - peaches, nectarines, cherries, plums, apricots, and the curious hybrids they're popping up with these days. I'm also rather into berries; there were wild blackberries and feral boysenberries on my parents' property as a child, and my grandparents grew rabbiteye blueberries. They tried to grow strawberries, but that usually didn't work on account of slugs. I'm not as fond of raspberries, never having gotten a chance to develop a taste for them by fighting brambles to get at them, but I like them all right. (And the old name for kiwifruit was "Chinese Gooseberry," although they're not really that closely related.) All (except the kiwifruit) fairly tender and easier to freeze than to get fresh out of season.
I like sweet corn and ripe tomatoes, although since frosts come late if at all here, indeterminate-vine tomatoes can keep bearing until well into fall here, too. I'm happy enough with summer squash. But chard, beets, rutabaga, kale, pumpkins, and the winter squashes - ah, these warm my heart, or stomach at least. However, fall fruit is mostly apples and pears, by far not my favorites.
Such tradeoffs we make with the flowering plants, that they all get their seeds and cuttings spread, and we get fed in all seasons.
