Just Peachy...

Although I love the farms I frequent in Hollis, NH. and relished the small bag of peaches 

I purchased a few weeks ago, I just couldn't justify buying a whole peck of peaches 

there.$$$ While chatting with Mary from Ocean Breezes and Country Sneezes she came 

across Carlson Orchards in Harvard, MA. on line and I decided to give it a try.  The ride 

wasn't too long and I arrived at the orchard in about 25 minutes. Carlson's peaches turned 

out to be eighty cents a pound cheaper than my favorite NH farm.  They also had quite 

a variety to choose from and I settled on the Early-Glow variety.

We ate our fill of these delicious, juicy, native peaches and with the rest I made Peach Preserves 

 and Peach Salsa.( click for recipes)  Canning really isn't very difficult it's just very time 

consuming.  There's a lot of sterilizing going on with all the jars and utensils, but once 

you get through all the tedious tasks the end result is very rewarding.  Both recipes 

turned out fantastic.  Much better than my strawberry jam disaster.

Belleau Kitchen's Chicken

The weather was gorgeous yesterday.  I had all my doors and windows opened wide and a cool breeze was blowing  throughout the house.  It was one of those summer days when you can actually use the oven and not heat up the entire house..
Dom at Belleau Kitchen, Chicken Risotto dish was delicious. The dish is simple to assemble and the ingredients readily available at the market.  Chicken thigh, chicken drumsticks, onions, carrots,  mushrooms, peas,  wine and vegetable stock.
It smelled so good while it was baking, I was asked several times if supper was almost ready.

Click on Dom's name (above) for the recipe to this tasty dish.  You will be very pleased you did. Thank you Dom we loved it!

Summer Gifts......

 For me, fresh summer produce is like receiving a gift that you've been pinning  for for a long time.  Here's one of the  recipes I use when the gifts start arriving.

Ina's Gazapacho.... 

• 2 hothouse cucumbers, halved and seeded but not peeled ( I use Lebanese Cukes)
•  3 red bell peppers, cored and seeded
• 8 plum tomatoes
• 2 red onions ( I use only one)
• 6 garlic cloves, minced
• 46 oz. tomato ( I use between 4 and 5 cups)
• 1/2 cup white wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tbsp. kosher salt
• 1 1/2 tsp. black pepper

Roughly chop the cucumbers, peppers, tomatoes, and red onion into 1 inch cubes.  Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped.  Do not overprocess.
 After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper.  Mix well and  chill before serving.  The longer the gazpacho sits the better it tastes.  I serve mine with goat cheese, croutons  and a little extra olive oil on top.

Lemon Brownies...

I found this recipe on a lovely blog called Mountain Breaths. Mountain Breaths found the recipe on one of my other favorite blogs There's Always Thyme To Cook.  I went back to my bookmarks and sure enough there it was bookmarked and saved from when There's Always Thyme To Cook posted it in April.   I say thank you to both blogs, the lemon brownies were out of this world delicious.  Here's the recipe!!!

• 1 1/2 cup all-purpose flour
• 1 1/2 cup sugar
• 1 tsp. salt
• 1 cup (2 sticks) butter at room temperature
• 4 eggs
• juice from 1/2 lemon
• 1 cup powdered sugar
• 2 tbsp. fresh lemon juice
• additional lemon zest for garnish

Preheat oven to 350 degrees: Line the bottom of a 9x13x2 inch baking dish with parchment paper and spray with Pam.  In a mixing bowl, stir together flour, sugar, and salt: add butter.  Stir together eggs, juice from 1/2 lemon and zest from 1 lemon.  Stir into batter and pour into prepared pan.  Bake for 30 minutes or until set, use a toothpick to check.  Remove from oven and cool on a rack.  When brownies are cool prepare glaze by stirring the powdered sugar and 2 tbsp. lemon juice together and then spread over the cooled brownies.  Once again I added a few drops of my pure lemon oil from King Arthur's Bakery.

Zucchini bread

Everyone has their own recipe for Zucchini Bread.  This is the recipe I use.  These little loaves are very moist and amazingly light.

Mix together:

•  3 cups flour 
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 1/4 tsp. salt

Mix together:

•  3 eggs
• 1 cup oil
• 1 cup brown sugar
• 1 cup white sugar
• 3 tsp. vanilla extract

Add both mixes together along with 2 cups grated zucchini and 1 cup chopped walnuts degrees.  Bake at 350 degrees .  Mini loaf pans 35-45 minutes.  Large loaf pans 60-75 minutes

Mediterranean Delights....

I won't be going to the Mediterranean anytime soon, but I do enjoy eating as if I'm there. Fresh native tomato, grilled eggplant and mozzarella napoleons. I used  the rosemary as a skewer to keep it stacked and pretty and then sprinkled them with extra virgin olive oil, balsamic vinegar and shredded sweet basil.

Delicious Greek marinated chicken breast. Yum!  The marinade is simple and easy.  I use one bottle of Christy's Greek Salad Dressing, chopped fresh Greek oregano, two cloves minced garlic and a few tablespoons of freshly squeezed lemon juice. Marinate all day,throw it on the grill and you're done.  A Mediterranean inspired meal you will love.    


If you have a minute please pop-over to my niece Katie's blog.Kate's Happening.  Katie is brand new to blogging and would love some new visitors.  Thanks so much friends.