Peach and Plum Bruschetta & the Utah State Fair

When I attended the Utah State Fair this year I noticed an abundance of canned peach items.Some of them sounded very tasty (vanilla bean peach pie filling) while others might take me a while to get use to (green tomato, jalapeño and peach salsa). It was amazing to see what creative cooks abound in Utah. The peach syrups were lined up in different size jars and colored from light to dark amber- each of them having something extra to make their syrup just a little special. Jams, jelly’s, pickles, it was enough to make my head spin!

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I came home and made a recipe I picked up at the fair a couple of years ago when I was demonstrating in their kitchen. Kelsey Nixon was on just before and she made a version of this delightful peach bruschetta. It’s an appetizer, but could be used as a dessert or afternoon snack I suppose. I’ve used a variety of fruit in this from nectarines to pears, but I especially love plums paired with peaches. The lime juice adds just the right tang to bring the sweet together. Make a couple of loaves of Artisan Bread in 5 Minutes a Day and you've got a delicious fall appitizer where you can taste the sweetness of summer all mixed up- it's delightful!

What will be your final farewell to summer's peaches?

Mabey Corn and Pumpkins, from the Centennial Farm

When I first met my husband’s family 30 years ago it was in the fall. The Mabey Family Farms were bursting with all sorts of produce- tomatoes, beets, carrots, apples, beans, zucchini, and their famous sweet corn. It really is the best corn in the Salt Lake Valley, and I can vouch for the great people that produce it. The family farm is now being run by one wonderful cousin and his family. Everything grows better when you mix it up with hard work and love- and that’s what you get from this Centennial Farm.

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The corn has about run it’s season now. They have been selling it at all the local farmer’s markets in the valley, but their pumpkins are ready to be picked. Starting this week they will have pumpkins, cornstalks and straw for holiday décor. If you want to pick a pumpkin right out of the patch, Mabey Pumpkin Patch is open Monday through Saturday from 10 am to 8 pm. Your kids or grandkids will love you for it. If you are looking for a great place in your neighborhood for a a local pumpkin patch (in the United states) check this site.

Meanwhile, enjoy the remaining corn harvest while you can! What is your favorite way to eat a fresh ear of corn?

photo credit: CML

Storing September & Homemade Tomato Sauce

Every year my quilt group goes on a retreat to a beautiful mountain cabin in the first part of September.One tradition that we would never leave out is the reading of a poem, Storing September, by Elizabeth Rooney (see poem below). It is a lovely reminder of the beauty in the world during this time of year.

Yesterday I stored September, but it was in a bottle. My niece, Amy has a beautiful garden including 26 tomato plants. She brought me some and together with a few from my own garden I made tomato sauce that will remind me of these beautiful September days on the long snowy winter days ahead.

Tomato sauce isn’t hard to make,just a bit of time. When a dear friend came over later in the day she asked what I was cooking and said it smelled wonderful all the way down the driveway. That was the sweetest compliment and all I needed to make me want to make a few more batches before the end of fall. (Printable Recipe)

Before September slips away into October enjoy some time storing September- in every sense of the word.

STORING SEPTEMBER

You ask me what I did today,

I could pretend and say

“I don’t remember”,

But, no I’ll tell you what I did today.

I stored September.

Sat in the sun and let the sun sink in,

Let all the warmth of it caress my skin,

When winter comes, my skin will still remember

The day I stored September.

And then, my eyes-

I filled them with the deepest, bluest skies

When winter comes, my eyes will still remember

The day I stored September.

And then there was cricket song to fill my ears!

And the taste of grapes

And the deep purple of them!

And asters, like small clumps of sky-

You know how much I love them.

That’s what I did today

And I know why,

Just simply for the love of it,

I stored September.

-Elizabeth Rooney

Confessions about Canning Peaches and A Peach Cobbler

My mother grew up next to some of our states best peach orchards and because of that I never knew what a tin can of peaches tasted like until I was well into my 30’s. Every summer while I was growing up there were several days set aside for canning the beautiful homegrown fruit and of course making things like peach ice cream, peach cobbler and peach pie.

Somewhere along the line I fell out of the peach canning tradition. If my memory is correct it seems like someone in my family told me that they preferred peaches canned from the store and that was all it took for me to give it up. I was busy and clearly too easily swayed. Home canned peaches are superior anyway you toss the dice.

I’ve been canning peaches this week. It does take some effort, but it’s quite enjoyable. The music was turned up and I loved the smell of the peaches on the stove. I took a refresher course from Frieda, who is a whizz at canning. My simple syrup was made from 8 cups of water and 2 cups of sugar.

With a few peaches I made a cobbler that is delicious. I found the recipe on Jamie’s blog. The lemon zest just sent this over the edge and the biscuit was very tender. I recommend it highly.

If you have been thinking of canning peaches, just take a stab at it. You’ll thank yourself every time you open up a jar.

Junior League of Salt Lake City Looking for Recipes for New Cookbook

Junior League Cookbooks are some of my favorite cookbooks. When I was a young mother and I would ask more experienced neighbors where this dish came from or where I could get “that recipe at”, I was repeatedly told, “The Heritage Cookbook, the one with the crazy quilt on the front”. I have used my Heritage Cookbook for many things over the years, from main dishes to candy. Why? Junior League Cookbooks are composed of recipes from real cooks, handed down recipes, things that really work. Elements I love about their book are that they all have a theme- whether they are from Colorado or Tennessee. The theme of A Pinch of Salt Lake shows the diversity and unique style of Salt Lake City through cooking and entertaining. My copy has been so used that the corners are worn raw and some pages stick together.

The Junior League of Salt Lake is creating a new cookbook and is looking for the best recipes Utah has to offer. The theme is “gathering” and will focus on recipes that use fresh, local ingredients as well as traditional family recipes passed down for generations. The name of the cookbook will be “What’s Cooking Salt Lake?” All the recipes that are submitted will be judged in a blind test kitchen.

· Deadline for recipes is September 30, 2010

· Submissions can include a wide range of areas including appetizer, main course, side dish, dessert and cocktail

· Recipes can be submitted by Email: eat@jlslc.org 


· Fax: (801) 328-1048

· Or regular post to : New Cookbook, Junior League of Salt Lake City, 526 E. 300 S., SLC, UT 84102

The recipes must be original, of course. Go for it! You certainly can’t lose anything for trying.

What is your favorite Junior League Cookbook?

Greek Pasta Salad, and the Salt Lake Greek Festival!

Everyone has something they look forward to as school begins and September rolls around.One of the things on my list is the Greek Festival in downtown Salt Lake City. Years ago my dear friend Jill introduced me to this energetic event and I have been in love with it ever since.Where else can you go to see dancing, live music and eat the best Greek food in town? Well, the best food might be in your own kitchen . . . but the entertainment is really worth the cost of the entrance price. If you go here you can print up a free ticket to get in and save your dollars for the goodies inside.

I ran across this Greek Pasta Salad on two of my favorite blogs last week, Pam at For the Love of Cooking and Cathy at Wives with Knives. I made it up and it’s just delicious. Tomorrow I’m serving this salad at a ladies lunch and I’ve added greens. I’ll report back on how it was received. This can be made with or without the chicken and I recommend eating it within 24 hours after you’ve mixed it together. Printable recipe below.

Do you have a Greek Festival in your community?

Tuscan Turkey Panini with Artisan Bread from Harmons

Anytime my daughter Marianne and her husband Joe are in charge of a meal we are in for a treat and this weekend was no exception. We had started our weekend early and fled to our favorite spot on earth, Bear Lake, for the last time of the season and the cooking duo whipped us up some delicious Panini sandwiches. With the right tools, ingredients and a little know-how you can have yourself a fabulous dinner or lunch in short order.

They bought their ingredients at a favorite local market, Harmons. Boar’s Head Tuscan Turkey, Gossner Provolone cheese, and a lovely artisan bread from their specialty bread counter called “asiago green onion cheese bread”. They had it sliced into thicker slices, 9 slices per loaf (not counting the small end pieces), to allow for the weight of the Panini press. Throw in a homegrown tomato and you have a delicious sandwich.

The equipment. I have wished to have a Panini press of my own, but so far have gotten along with my George Forman Grill. Marianne and Joe use a Cuisinart Panini Press and have nothing but high marks for it. As you can see in the picture, it makes wonderful grill marks and a lovely melt on the sandwich. Check Panini Happy out for more ideas for alternative equipment as well as recipes, it’s a wonderful blog on panini’s from savory to sweet.

We’ve made grilled sandwiches a plenty over the years, and I can recommend Joe and Marianne’s combination whole-heartedly. Follow the instructions in the recipe and you’ll have a dinner in 15 minutes that you’ll be very happy with.

If you live in Utah check out Harmon’s Grocery Stores and don’t forget to look at their artisan bread counter, you won’t be sorry. I can’t wait for a Harmon’s to come into my neighborhood. It’s taking over the space where Emigration Market was and keeping the name, Harmons Emigration Market. It plans to open late this year or early in 2011. Yippy!

picture credit : http://www.flickr.com/photos/codefin/

Heirloom Tomatoes & TRACES GARDENS, an Oasis in the City

Today I found out why I feel almost transformed when I visit Traces Garden, a wonderful local spot where you can find special and unique gifts, flowers year round, organic seeds, and in the summer season organic vegetables growing beautifully along side flowers and heirloom tomatoes. This garden has been a garden since the time Salt Lake City was first settled. Tanya Chatterton, the owner, was kind enough to give me the lowdown on the history of how she came to be caretaker and gardener of this beautiful oasis in the middle of Sugar House. The land had always been owned by some family member of no other than Brigham Young and when the last of that particular line died off, Tanya presented her plan to keep the property as a garden while other options came into turn the space into a variety of other uses including multiple family units. The garden option won even though it was not the most lucrative. Hallelujah!

A beautiful 1910ish bungalow sits on the front of the property and the gardens are in the back.This is a place where you can come and see where your food comes from, who planted it and cared for it. As you walk the beautiful rows you can even choose which of the several varieties of heirloom tomatoes or organic vegetables you want and Natalie, or Johnnie or if you’re very lucky Tanya will pick them for you.

My last two runs to Traces Gardens have produced two large gallon size bags of basil to make my favorite pesto, which is on my friend Bonnie's blog. The basil was a bargain at $7 a bag and it’s 100% organic and delicious. The heirloom tomatoes I got over the weekend are being enjoyed one at a time. These are real tomatoes. They actually have flavor, like the kind we use to have before the tomatoes were fixed and changed into something that we have been told are tomatoes but are really just masquerading as tomatoes.

This Saturday, August 28, Traces Garden is holding it’s annual “Art in the Garden” from 10 AM to 5 PM. There will be local artists, jewelry, metal sculptures, glass, ceramics, weaving and best of all light refreshments featuring organic garden produce and heirloom tomato samples. Really, what more could you want on a Saturday than to be in a charming garden filled with music, art and something tasty to eat? Bring a friend and come see a beautiful garden growing in the middle of the city!

Farmer's Market Comes to Sugar House

Yippee for local neighborhood farmers markets! Today was opening day for one that is practically in my backyard and it was a fabulous success at least by my barometer. There were local goods to be had from vegetables to organic meat, pizza to plants, jewelry to photo shoots and beyond. I was so happy to see a healthy gathering of people supporting the opening day of this market that will be held each Friday afternoon this summer in the heart of Sugar House.

Serendipitously, I found that one of the booths is Kenyon Organics run by some friends of mine.Cory and Carolyn had an almost overwhelming selection of heirloom plants, vegetables and herbs. Perfect for a food blogger’s garden, or anyone’s garden. Carolyn helped me pick out some wonderful heirloom varieties to round out my vegetable garden and signed me up for their "Heirloom Tomato Tasting Party"-- something I don't want to miss. You can sign up as well by going by their booth sometime this summer. If you'd like to read something on heirloom plantings, Carolyn has an article in Edible Wasatch summer issue.

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A few of my favorite vendors were there- House of Bread, Riley's Sweet Fruit, Green River Melons, Traces, Bug Farms, Tony Caputo's, Surefire Pizza, Community Co-Op, Chocolate Bliss, Cheese Bread.

If you haven’t been to your local farmer’s market yet,

try and schedule a trip soon.

The Great American Bake Sale & Decadent Choclate Pecan Brownie Bites

Being a part of a National Food Blogging event this past Saturday was energizing. I loved how it made me feel knowing that in pockets all across America tables were filled with delicious homemade treats baked with one purpose set out by Share Our Strength, we were soliciting funds to help hungry children. And that is what we did. What an awesome group to be a part of, thanks to Gaby, from What’s Gaby Cooking, for organizing the national effort and Maria from Two Peas and Their Pod locally in Salt Lake.

The bonus was visiting with the kind people that stopped to purchase the goods and rubbing shoulders with my fellow Utah food bloggers who only have grown higher in my esteem. Doing good for others is a great way to lift your own spirits, try it sometime if you haven’t done it recently. I wish that we had all been together for a picture on Saturday, but the only thing that stands together is our treats!

Here is the recipe for one of the brownies I made, Chocolate Pecan Brownie Bites. The recipe has evolved from one given to me several years ago, later found in a local cookbook and now tweaked by me. They are tasty morsels of goodness packed into a few bites just waiting to burst into your mouth.

Maybe you might think about making them for your next bake sale?

Great American Bake Sale & My Roots in Giving

My grandparents were dairy farmers who lived along Highway 89 in Spanish Fork, Utah. During the depression years they had a constant stream of out of work, down on their luck men and boys that stopped by their back door asking for an odd job that they could do for a meal. Grandpa and Grandma's policy was to never turn them away, regardless of whether there was a job to do. As long as there was food on their table, there was food to share.

Maybe that is where the roots begin for me to try and share with those in need. This Saturday, we all can make a difference, at local events being held nationally for the GREAT AMERICAN BAKE SALE TO END CHILDHOOD HUNGER.

Here are the details in my neck of the woods:

• Where: Foothill Village, in front of Dan's Market
• When: Saturday, April 17th
• Time: 10 am to 2 pm
• What: Baked goods from the very best local food bloggers in the Salt Lake Area
• Where can I go to find out who these bloggers are? check out Frieda's blog Lovin' From the Oven to see who will be making all the tasty treats. I'll be bringing some to die for brownies. First come, first served!

F·

Tiff of Food Finery and I participated last year and the most rewarding part was knowing that we were making a difference. It’s easy to feel that way, just stop by a bake sale on Saturday and purchase or donate some money to this worthy cause. For more information about where the funds are spent, go to Great American Bake Sale Funds at Work.

How do you give back?

Where Is Your Milk From?

With my neighborhood market closing I’ve had to go on the hunt for a few things I’ve taken for granted. Local food. I have a favorite bakery for sheepherder buns, Stone Ground, and now I have to get on the freeway if I’m going to feed my habit. Can’t see myself doing that.

Where does our food come from? An article came out in a local paper about a new website that will track where dairy products are made. It's called Where is my milk from? Who doesn't want to try that? I pulled out my milk, butter, sour cream, cheese and yogurt and ran the test. It made me uncomfortable. Many of my items came from within 30 miles away, but the ones that weren’t--- were 1000’s of miles away. And even more interesting, two of the same product that was purchased in the same store, same day came from two different states.

What does it mean? For me I will be watching more closely for the brands that I know are local. Why? It feels right. I like supporting the local economy. And I'll be searching for a new favorite local market that isn't too far away.

So what dairy products are in your fridge and

where did they come from?

picture credit Daniel Hurst Photography

Giveaway and saying Good Bye to Emigration Market

Some time ago I set up a giveaway and it's way past time to give it away! The REDMOND REAL SALT goes to comment number 10! Amy please contact me with your address and I'll see that you get the wonderful salt package. Everyone had such glowing things to say about their favorite neighborhood places- this is what Amy had to say:

"I really need to use quinoa more. It's so tasty - and your salad looks delicious!

We've got a few places around that I love to support, but by far my favorite is Allred Orchards. Their peaches are the best quality, best tasting, and of course, the best price every year at canning season. Until my own little trees are bigger, Allred Orchards can expect my business every year."

One of my favorite neighborhood places announced last week that they will be closing their doors due to the economy. Emigration Market has been a part of my life ever since I’ve lived in this community, roughly 27 years and for many dear old timers they tell of when it opened it’s doors in 1942. They have employed a host of neighbor children including my own, sold local goods and generally been a great place to get groceries, a sandwich and a smile whenever you needed it. Shinny new supermarkets can’t replace some things with bigger and supposedly better. Emigration Market is a place that will leave emptiness for what is right with the world. The corner market where you know almost everyone in the store- employee and shopper, much of the food was made in house or locally grown and the owner lived just around the bend.

We’ll miss you Emigration Market, our best to Verna, Betty, Blake, and JT.

Granting Wishes and Jamie Oliver

How often in today's world do good people get their wishes granted? Not in a fairy tale, but in the real world? In December Jamie Oliver, self proclaimed FOOD REVOLUTIONIST was awarded the 2010 TED Prize, that grants recipients $100,000 and something much bigger- an opportunity to change the world! If you haven't seen his 18 minute acceptance video, you might want to take the time while you're doing the dishes or cleaning up your desktop--- you won't be sorry, I wasn't.

What I learned: Believe it or not . . .

• Our food landscape has changed so markedly that many young children can not recognize common fruits and vegetables
• Home, School and Main Street have abandoned REAL FOOD for quick, cheap and processed foods
• Most foods three decades ago were produced locally, the majority of today's food is not
• Much of our current food is processed and FILLED with sugar & chemical additives
• Childhood obesity has tripled with one in three children ages 10 to 17 being overweight or obese

My views on the local food supply are right in line with Jamie Oliver. I was happy to go to his webpage and sign his petition to become a part of the FOOD REVOLUTION. Maybe you would like to join this group as well? I grew up hearing my mother say "you are what you eat"- and she was right! We should be giving our children, grandchildren and neighbor's children the best opportunity to eat right and time is ticking away!

Granting wishes? Most of us won't get hard $$$ but as far as REAL FOOD it starts at home,

in our own kitchen

around our own table.

Make some real food today and share it with someone you love.

Be Still My "Beeting" Heart

Beets, who likes beets?!? I do. They come in different colors, did you know that? They range from deep red to pink. The golden beet is yellow on the inside and when cooked turns a beautiful orange. It has to make you smile. And if that isn't enough-- beets are full of good things for you: potassium, vitamin C, fiber, iron, antioxidants and betaines. Dave Lieberman recently said it may be nature's multivitamin, check his full article out here.

There are a few downsides to beet preparation. They bleed. When I made my recipe for Red Beet Buns from Healthy Bread in Five Minutes A Day I did take a few precautions and all went well and the red juice on my food processer was more than worth the delicious outcome.

I made heart shaped bread (sort of a pita type bread) and some tiny buns. The sandwiches were a complete hit, in fact we'll be dining on these for Valentine's Day. Who can resist a heart shaped sandwich that is truly good for you and your heart?

While the processor was out I made the fixings for wonderful chicken and beet dinner. I got my organic beets from Whole Foods and they actually had some great greens on them. The recipe comes from the Epicurious site and I followed it fairly closely and enjoyed every bite, including the leftovers the next day. Hard to "beet" a 20 minute dinner that cooks up in one cast iron pot.

Please stop in at Michelle's blog and see what other bakers in the HBin5 have done with this wonderful vegetable bread.

Mac-A-Valentine

A macaron or French macaroon is a confectionery whose name is derived from an Italian word “maccarone” meaning paste. It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

The confectionery is characterized by its smooth, domed top, ruffled circumference, and flat base. Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. The French macaroon differs from other macaroons in that it is filled with cream or butter like a sandwich cookie, and can be found in a wider variety of flavors that range from the traditional (raspberry, chocolate) to the exotic (foie gras, truffle). Making macarons requires a great deal of discipline and is a process that is highly dependent on exactitude, technique, and proper equipment. For this reason it is a notoriously difficult recipe to master and a frustrating endeavor for the amateur baker. (from Wikipedia)

I never actually had a real French Macaroon before until a few weeks ago. After stalking several local bakeries I found some beauties located at Les Medeleines . Before I had another failure in the kitchen I had determined that I would actually try one so that I would know for certain what I was trying to make. Well, to be honest I didn't need to go to any bakeries because the very best bakers turned out to be Barbara of BarbaraBakes and Tiff of FoodFinery who showed me exactly how to make these "notoriously difficult" cookies. Please visit their blogs for bounties of ideas on many things including French Macaroons!

This is what I learned:

• add flavoring and coloring before beating egg whites
• beat egg whites until peakes stand up and will NOT BEND OVER (much longer than I had done previously)
• stir in almond flour that is premeasured, and then test to see if the batter is correct thickness- it shouldn't be to thin or to thick (here is where the tricky part comes in)
• standing time didn't make too much difference in our altitude and climate
• bake at 280 degrees for 15 to 20 minutes or until shell is set

If you would like the recipe we used go to Deeba's wonderful blog,

Passionate About Baking.

I am in a wonderful group of the most creative and experienced French Macaroon bakers (Mac Tweets), take a moment to check out their blogs to see what great Valentine Mac's they have created to celebrate this lovely holiday. Many thanks to Jamie and Deeba for all their work!!

I am just wrapping up my first give away, a great pagkage of REAL SALT, this is the last chance you have to leave a message on a favorite local place you love! Next week I'll annouce a winner.