Summer Pleasures

As strange as it might sound, grocery shopping and cooking helps me regain my equilibrium and settle back in after I've been away from home for too long. Especially in the summer when so much good local produce is available and I can tour the countryside while doing the shopping.

Wednesday, I cut out of the office just a bit early and headed out Cider Hill Road to Zack's for four ears of corn, fresh picked that day.

Then a stop at the York Corner Garden (Rt. 1 just south of 91) for peppers, just picked high bush blueberries, local tomatoes, and a few organic peaches (not local).

For dinner, we had this delicious tri-tip roast, compliments of Elise, fresh tomato/mozzarella salad with basil from the herb garden and roasted corn on the cob, served with a strong pinot noir.

A blueberry/peach cobbler* and coffee on the deck finished the meal off perfectly and by the time the coffee was gone, I felt centered again.

I followed Elise' recipe pretty closely, excepting I used one half green bell pepper and one half red pepper for the salsa, as well as basil. I thought the red added a little festivity to the situation. The tri-tip was delicious, so as Retired Guy likes to say, this recipe's a keepah.


*I'm partial to this recipe that I found in the New York Times quite a long time ago. The cinnamon and nutmeg work perfectly with the peaches.

Ingredients

2 lbs peaches (about 6-8 peaches)

1/4 c. light brown sugar

1 tsp salt

1 tsp. ground cinnamon

1/4 tsp grated nutmeg

2 c. blueberries

2 tbsp butter

1/2 c. sugar and a separate 1/4 c. sugar

1 egg

1/2 c. milk

1 c. flour

1 tbsp baking powder

1 tbsp vanilla extract

Directions

1. Start with the blueberries. Combine 2 cups fresh blueberries, 1/2 cup sugar and 2 tbsp butter in a small saucepan over medium heat. Cook, stirring until a syrup forms for 6 to 7 minutes. Remove from heat and let cool.

2. Now, the 2 lbs of fresh peaches - pit and peel them, then chop the 2 lbs of fresh peaches (enough to make 3 1/2 cups) you can leave the skin on if you prefer. Toss peaches in a large bowl with 1/4 cup packed light brown sugar, 1/4 tsp grated nutmeg, 1 tsp ground cinnamon and 1 tsp salt. Let sit for a few minutes to absorb flavor.

3. For the cobbler topping: In another large mixing bowl, mix 1/4 cup sugar and 1 egg in a bowl and whisk. Add 1 tbsp baking powder, 1 cup flour, 1 tbsp vanilla extract, and 1/2 cup milk. Beat well with a wire whisk until the mixture is smooth and resembles a cake batter.

4. To layer use a 3 quart rectangular pyrex baking dish spread the peach mixture evenly across the bottom. Spoon the blueberry mixture evenly over the peaches. Then pour the batter evenly over the blueberries.

5. Bake in a 375 degree oven, bake cobbler for 30 to 35 minutes, or until golden brown. Cool for 10 minutes, in order for flavors to meld before serving. Serve warm with ice cream and fresh mint.