There’s something about reaching the middle of August that wakes the urge to create and celebrate the nearing end of summer. A hands-on creative spell that takes your mind off of the stick to the chair feeling you get while sitting inside, ending up with the heart full of happiness.
It’s a heat wave…burning in my heart
It’s been a week of intense heat, burning days and sweaty nights. So it could be that the relentless grinding heat is frying our brains along with the garden or maybe we’re waking from the drowsiness infused by the sun.
It all started with a case of peaches, yes I did it again, bought more than I could deal with at one time. But the Okanagan is fruit country, [I overheard a woman calling it that when her guests started complained about wasps outside clamoring for a share of the ice cream cones they were trying to eat] it’s all part of the Okanagan experience.
That and the turquoise lakes we swim in.
Hanging out with my fuzzy friends
The case of peaches hung out in the basement where it was cool, bought semi-ripe, a few made their way up the stairs to the kitchen each morning. Sliced into my homemade yogurt, the fuzzy globes speak the language of summer gloriously to the taste buds.
Tilting off of the tongue, a delicate scent wafting through the hot air of the kitchen, a pleasure for the eye to view, and the heart to yearn for. Each time I run out of them, it’s as if something is missing in my life.
Summer is contained in the ripe, juicy, sweetness of a golden kissed peach. Captured in the jars of freezer jam nestled into their frosty lair. Tucked away for a cold winter’s morning, to be spread liberally with love over a lightly toasted, and buttered piece of fresh baked homemade bread.
And on and on
A case of peaches is a gift that keeps on ripening, feeling like it’s increasing faster than it’s getting used up. This calls for drastic measures.
Peach, lime, and basil popsicles help to cool us down and uses up the peaches. I make them with yogurt, a dribble of lime, and golden honey, sprinkled with chopped up fresh basil, they burst with flavor. There isn’t a recipe, other than mash a few peaches, add a couple of dollops of yogurt, the juice of half a squeezed lime, a few leaves of basil, [not too much or it’s overpowering] and honey to taste. Pour into a popsicle mold, and freeze. Delightful.
To figure out exactly how much of the mix is required pour water into empty popsicle molds, then back into a measuring cup. That’s how much mixture you’ll end up needing.
There are still peaches left over, cluttering up the counter, ripening as you read this, I’m crushing on this Peach Salsa recipe, it’s on my to-do list to make. And how does peach, and tomato ketchup sound to you? I’m thinking it might taste great with jalapeno’s in it, has anyone made something like that before? Peach ice tea?
You say Tom-a-toe, I say dehydrating
We’ve been drying our super sweet cherry tomatoes that hang like grapes over the garden, as soon as enough are gathered together they’re sliced in half and laid on trays, spending their hours in a sauna that renders them chewy, and full of flavor, to be added to chili, soups, and stews in the cool months.
While we wait out this latest heat wave, with it’s punishing rays pounding down our gardens, heating up our houses, and toasting everything into an insipid brown color, I’ll dream of winter days when I can retrieve jars of amber colored peach jam from the freezer to delight my senses with the memory of the warmth of summer.
Jen @ The Light Laughed
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