I have a rather food-ish sort of note to make, as it seems that my daily life of late has been consumed by food (no pun intended. ;) ) And there are pictures to prove it! Here is a sandwich inspired by the sandwich featured in this video, which I saw and wanted at the next opportune meal (and this is a typical breakfast meal for the Steward's household):
On Tuesday I went to the farmer's market and got a half-bushel of amazing peaches, from a very nice young lady who had just been "promoted" the day before from a roadside stand selling mostly watermelons to the farm's main produce stand in the Raleigh Farmer's Market. I walked past two stands selling peaches, but was rather put off by the stern and crusty (perhaps even crotchety!) middle-aged woman manning them, who glared at me as I passed. I'm just an overheated, nine-months pregnant woman searching for nice peaches... no need to stare me down as though I were some filthy gamin about to steal your precious produce! But I came upon the young lady at the next stand, and she offered me a taste of her peaches with a cheerful (and not pushy!) voice, and I looked no further for they were exactly what I was hoping to find. The girl helped me to carry the peaches to my car, and was very pleasant and cheerful to speak with. I could have imagined it, but the two older ladies seemed to positively glower at me after I bought my peaches from the nice girl. O.o
Delicious peaches. I still have a few in the fridge for eating, plus a bunch on the table if ever I get around to make jam out of them. On Wednesday, having nearly a half-bushel of peaches....and a bag of apples that desperately needed attention....I made pies for the homegroup meeting that evening:
The peach turned out so pretty and tasty. I love making pies!
Yesterday, Husband and I picked over the garden, so today was a packing-away day:
4 cups of pink eye purple hull peas (shelled by Ferret, Mary, and me last night whilst watching an episode of Lark Rise to Candleford)
3 cups + 1 cup bags of shredded zucchini (plus another 3 cups reserved for making bread today)
1 qt bag of green bell peppers, seeded and sliced in fourths
10 jalepeños, whole
There is still a mess of cucumbers and squash to be dealt with - I may wash them and take them to church tomorrow. The first of the okra has come in, and I fried the most tender ones with dinner tonight. The rest I shall have to freeze. And I have learned something this year: I really don't care for packing away green beans. I like eating them, but they seem a rather tedious vegetable to preserve, either by freezing or canning. I much prefer the likes of peas and blueberries, though they are somewhat laborious in their own right.
Since I already had the zucchini shredded, I went ahead and made a batch of zucchini bread:
It is a new recipe to me, but an old favorite of the community - for it is Ms. Jean's. It turned out very pretty, though a bit on the sweet side. But then, I can't recall how zucchini bread ought to taste and these loaves are no so sweet as to be not worth the eating - only perhaps to be approached as a sweet and therefore eaten in moderation.....a good smathering of cream cheese might help the overall balance of nutrition. ;)
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