"An apple is an excellent thing -- until you have tried a peach."
George du Maurier
Store In The Fridge:
Corn – Northern Neck Fruits and Vegetables
Eggplant –Northern Neck Fruits and Vegetables
Okra –Mose Hostetler
Plums – Papa’s Orchard
Peaches – Papa’s Orchard
Store In A Cool Dry Place:
Vine Ripe Tomatoes Northern Neck Fruits and Vegetables
(this recipe is great because leaving the okra whole keeps the dish from getting slimy)
Bellini
3 parts Prosecco
1 part peach puree*
with thanks,
christy and tom
George du Maurier
Store In The Fridge:
Corn – Northern Neck Fruits and Vegetables
Eggplant –Northern Neck Fruits and Vegetables
Okra –Mose Hostetler
Plums – Papa’s Orchard
Peaches – Papa’s Orchard
Store In A Cool Dry Place:
Vine Ripe Tomatoes Northern Neck Fruits and Vegetables
Sautéed Okra
(this recipe is great because leaving the okra whole keeps the dish from getting slimy)
- 1/2 pound fresh, unblemished small okra
- 1 tablespoon olive oil
- Red-pepper flakes
- Salt and freshly ground black pepper
- 1. Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
- 2. Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.
Bellini
3 parts Prosecco
1 part peach puree*
*Make peach puree by removing skins and pits from ripe peaches, cutting and blending in a blender on medium until well processed.
- Combine Prosecco and peach puree in a well-chilled highball glass or champagne flute.
christy and tom
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