There is a peach farm across the river from me that grows the largest, juiciest, most perfect peaches. Buy them firm, set them on the counter, with the stem end facing down, and wait a few days until soft all over when gently squeezed. Incredible with tomatoes, either raw in a salad or a Tomato Peach Chutney that will knock their socks off.
Our fruits are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Arugula, escarole, frisée, kale, lettuce, mâche, spinach, Swiss chard, watercress
Apricot, blackberry, blueberry, cherry, melon, nectarine, plum, raspberry, strawberry
Anise hyssop, basil, hyssop, lavender, mint
Soft or Crumbly Cheeses:Blue cheeses, chèvre, cottage cheese, cream cheese, crème fraîche, feta, mascarpone, ricotta, sour cream, yogurt cheese
Almonds, hazelnuts, pistachios
Cardamom, Chinese five spice powder, cinnamon, cloves, ground dried ginger, mace, nutmeg, star anise
Bourbon, brandy, ognac, whiskey
Almond (Amaretto), Galliano, ginger
Almond, chocolate, mint, orange, orange blossom water, rosewater, vanilla
Citrus: Lemon, lime, orange, blood orange, tangerine, Meyer lemon
Vinegars: Balsamic, Champagne, white wine, herb vinegars, fruit vinegars
Herbs: Ginger, young ginger
COPYRIGHT © The Kitchen Garden Cooking School LLC 2023
