August 28, 2012

peachy keen

Peaches arrived early this year, as did nearly everything else. We got our first batch in our CSA from our local orchard. They were incredibly tender & ripe & great for eating out of hand the first week, then juicy & melting & ready for something else the next.

I found a delicious & simple recipe for peach chutney, substituting umeboshi vinegar for the apple cider variety & leaving out the salt. The resulting sauce is sweet, sour & spicy, & fragrant with fresh ginger & cardamom. Even better, it refrigerates in a sealed jar for up to 6 months, so we'll be able to savour the taste of summer when the snow flies.

recipe here

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