Peaches...

Peach's with, Sunchokes! ++ need to: find recipe/procedure on sunchoke vin and use method for dressings

Sunchoke

Roasted sunchokes with a confit shallot mayo? We are thinking of crispy roasted sunchokes, roasted in a hot oven with fresh rosemary placed on top of a cool puree, or mayonaise made of confit'd shallots. These would be the 2 major components and that's enough. Need to figure out the specifics of this and some sort of composition, but it's a start. To be continued....

Summer time fruits...

Finally back online, summer time is already half way gone. We were walking through the market tonight when I noticed the Rainer cherries were already going back up in prices. I stopped and looked around. All of a sudden all the great stone fruits of summer and fall were surrounding us. Just like the fresh wild asparagus, mushrooms, ferns (if your into them), that come to us in the early spring, the season is so short that they are gone before we know it. This got me thinking about preserving peaches. And I suppose these idea's will work very well with most of the other stone fruits, nectarines, plums... Making the jams and jellies is a great way to preserve these above, but I wanted to start a list of ideas and recipes that can preserve much more then just their flavors and mass. What about the integrity of these items? Preserving them whole? Using their skins? So this list I assume will continue to grow as more ideas come to us. ----------------------------------------------------------------------------- Flavors: Peach, honeycomb and rosemary Peaches and Pistachio? Peaches, almond and mint Coriander Red Chili Paprika Cumin Lemongrass? Foie Pepper corns, pink, green, black Fleur de sel, -------------------------------------------------------------------------- and what about plumcots? Pluots? -------------------------------------------------------------------------- The above will go on and on, more specific I want to get back to the preservation of these fruits. Trying to maintain their physical integrity. Ideas other than puree's and lot's of sugar/syrups.

Summer time fruits...

Finally back online, summer time is already half way gone. We were walking through the market tonight when I noticed the Rainer cherries were already going back up in prices. I stopped and looked around. All of a sudden all the great stone fruits of summer and fall were surrounding us. Just like the fresh wild asparagus, mushrooms, ferns (if your into them), that come to us in the early spring, the season is so short that they are gone before we know it. This got me thinking about preserving peaches. And I suppose these idea's will work very well with most of the other stone fruits, nectarines, plums... Making the jams and jellies is a great way to preserve these above, but I wanted to start a list of ideas and recipes that can preserve much more then just their flavors and mass. What about the integrity of these items? Preserving them whole? Using their skins? So this list I assume will continue to grow as more ideas come to us. ----------------------------------------------------------------------------- Flavors: Peach, honeycomb and rosemary Peaches and Pistachio? Peaches, almond and mint Coriander Red Chili Paprika Cumin Lemongrass? Foie Pepper corns, pink, green, black Fleur de sel, -------------------------------------------------------------------------- and what about plumcots? Pluots? -------------------------------------------------------------------------- The above will go on and on, more specific I want to get back to the preservation of these fruits. Trying to maintain their physical integrity. Ideas other than puree's and lot's of sugar/syrups.