Monthly Archives: September 2012

A Juxtaposition of Peaches

Peaches are my hands down favorite fruit with blackberries coming in a close second.  Every Sunday when I put in my Produce Box order this summer, I would hope there was an opportunity to “add-on” peaches.  There was a specific time where I misjudged what a quart meant but the misjudgement resulted in lots of frozen peaches for the rest of the year.

Peaches have always been put into cobblers in my family so this summer was time to try something different.  First attempt was a galette based on this recipe.

Peach GaletteStraight-up yummy and crisp with the peaches maintaining their shapes better because the peeling was left on.  The crispness didn’t last past a day, but even cold, slightly not so firm galette is better than no galette at all I’ve decided.

The next attempt could be labeled epic fail, ugly as sin 2, or a plethora of other words.

Peach Pies

Ugly as sin proved it can be delicious.  The peaches broke apart slightly in the pie and formed a sweet syrup which then broke down the pie crust slightly.  I tried to create the pies using a Pampered Chef device that I either need to retire or practice with greatly.  Overall it created a mess, but my kitchen/house/office/car shows I like a mess on a continual  basis.

Galette vs. Peach Pie, a juxtaposition of peachy goodness. Hopefully next summer will mean more peaches and more messes.

Galette recipe from Simply Recipes.

Peach Pie recipe

Homemade pie crust using Annie’s Eats recipe

4 peaches cut into slices with peelings removed

1/4-1/2 c. sugar

Mix peaches and sugar together and let rest 1-2 minutes.  Use a biscuit cutter to cut pairs of pie crust (1/4-1/2 in. thick) as much as your pie crust can make.  Place a small amount of peach mixture (several peaches) in the middle of one of the pieces of pie crust and place another piece of pie crust on top of that. Seal together with Pampered Chef  sealer or another tool.  If not a “sealing” tool use a fork to seal. Place on a greased cookie sheet and bake at 350 degrees for 12-15 minutes or until slightly browned.


Okra We Both Will Eat

In continuing an “Ode to Okra” here is a way of preparing that I learned from Momma this year and Andrew will actually eat.  The okra keeps more of it’s crunch, takes 10 minutes to prepare and ends up having a slightly charred exterior.



As much okra as you would like that can fit in a saute pan in a single layer


Olive oil

salt & pepper to taste

Directions: Wash the okra and remove the caps.  Place the okra in the saute pan and fill with water up to the “halfway” mark on the okra.  You do not want the okra to be submerged under water.  Add a tablespoon or less of olive oil and salt & pepper to taste.  Turn the okra on medium heat and cook until the liquid has disappeared from the pan stirring every few minutes.

We have one last serving of okra for the season and I imagine its’g going to look something like this.

I love, but Andrew detests…..

Pickled okra.  I’ve always loved okra once I got through the picking it phase but didn’t try pickled okra until 6 or 7 years ago when Momma started serving it as an appetizer.  It’s pretty much delicious in any form (fried, baked, grilled, in gumbo, in shrimp & grits, sautéed, etc) but pickled okra is a nice surprise.  If made soon after being picked, the final pickled product has a nice crunch and a little heat from the chile pepper.

Pickled Okra

So even though some of my family turn their nose up at it, I pickle every July so that I can enjoy a little summer in December.


2 1/2 lbs. small fresh okra

1 green chile pepper (I use dried red chile peppers), per jar

1 garlic clove, per jar

1 tsp. dill seeds, per jar

4 c. white vinegar

1/2 c. salt

1/4 c. sugar

4 c. water

Pack jars (of your choosing) with okra.  Make sure to sanitize the jars first by running them through the dishwasher or letting them sit for a while in boiling water.  Place the next 3 ingredients in the jars with the okra.  Mix the next four ingredients together in a large pot and bring to a boil.  Once boiling pour into the jars leaving a 1/2 inch of space at the top.  Place the lids (which have been sitting in boiling water) on the jars and secure tightly.  Place in a hot water bath for 15 minutes.  After taking the jars from the bath place them on a cutting board and don’t move for 24 hours.  The jar lids should make a popping noise indicating that they have sealed. To test if they have truly sealed or not, press down on the lids.  If sealed, there should be no give.

Enjoy the pickling process!

Bibliography: Southern Living