August 13, 2011
Peaches began to appear in Florida three months ago! I have watched them come in from Georgia, South Carolina and hopefully very soon, gorgeous peaches from Pennsylvania. Our local Florida peaches were small and beautiful, but I must say they are getting better and better as we move up the coast. I have canned some glorious pie filling which is available at my market stands in Winter Park and at Lake Eola for those that are local to me. I have wanted so much to begin to post recipes that make use of the seasons bounties. This recipe uses one 16 oz jar of my pie filling along with 6 other ingredients–what could be easier on a warm summer evening?
- 1/2 cup rolled oats (old fashioned)
- 1/2 cup whole wheat or white Flour
- 1/2 cup sugar (white or brown)
- 4 Tbsp Butter (cold, chopped)
- Lemon Zest (tsp)
- Pinch of Salt
- 1 16 oz Jar of Sunchowder’s Emporia Peach Pie Filling
- Preheat oven to 350 degrees.
- Cut the butter into the flour, oats and sugar for the topping. You can do this manually or use a food processor. Using and 8 X 4 baking dish, pour the Peach filling into the dish and cover with the topping.
- Bake for 40 minutes until the filling is bubbling. Enjoy!
Finished Peach Crisp
July 4, 2010
This was my first blush recipe for Watermelon Rind Pickles. I still might make some adjustments to it, but I made these and sold out at the Farmer’s Market, so I might have just hit the mark. Try these out and see what you think! This recipe yielded 6, 16 oz jars with a few rinds left over for tasting.
6.5 lbs Watermelon Rind
3 Tbsp Salt
1 Tbsp Balsamic Vinegar
1/2 Cup Cider Vinegar
3 Cups White Vinegar
3 Cups Water
1.5 Cups Granulated Sugar
1 Large Lemon sliced into very thin slices
1 oz Fresh Ginger sliced thin
2 Tsp Allspice Whole
2 Cinnamon Sticks
1 Tsp Clove Whole
Prepare the rind by cutting the red flesh away, leaving just a bit on for color and peeling the green outside skin away. Cut the rind into 2 inch chunks (a bit like pickles). Place into a large non-reactive bowl and add 3 Tbsp salt to the rinds and cover with ice cubes. Let this sit for at least 2 hours adding more ice as it melts. Drain this mixture very well and rinse several times. Using a large dutch oven, place the rind in the pot and add water to cover–this water is not mentioned in the ingredients above. Simmer the rinds for about 15 minutes, then drain by pouring through strainer. Bring the empty Dutch Oven back to the stove and add all of the ingredients above, bring this mixture to a boil and simmer for 15 minutes, then add the watermelon rind and continue to simmer until the rind becomes a bit translucent. For me this took an additional 20 minutes–keep checking and stirring as it might take you less time depending on how think/large your pieces of rind. The liquid should turn into a very thin syrup. Remove the cinnamon sticks. Prepare your 16 oz canning jars, pack the jars, splitting up the ginger and spices evenly as you can between them. Process these in boiling water bath for 20 minutes. I think I might like to add some mustard seeds for interest and depth of flavor next time.