Sunrise Jelly - Sweet and Spicy!

This jelly is easy to make but I caution against doing this on a cold or wet day. You will want to open all the windows because the peppers will burn something awful. Wear a paper mask, protective eye wear or eye glasses, and gloves when you start to process the chilies.

First make the peach jelly base.

6 cups of peeled, pitted, and finely chopped peaches; about 6 pounds. Add 1½ cups water.

Combine peaches (From Singer Farm Naturals) and water in a 8-quart stainless-steel pot. Bring to a boil. Reduce to medium-low heat and simmer for about five minutes. Remove from heat and skim off any foam with a stainless-steel spoon. Cover and allow to stand for about 20 minutes.

Strain the juice through a fine mesh sieve over a large bowl. Discard the pulp.

For the jelly, add back into the large pot: 3½ cups peach juice, adding ¼ cup lemon juice, 5 cups sugar, two boxes of pectin.

Raw milk herb farmer's cheese,
goat cheese, Spar's ham, and house
made spicy Sunrise Jelly quesadillas.

Wash the peppers well. I used a mix of five different colorful varieties from Plato Dale Farms. Trim, de-seed, rinse. Slice very thinly. Add to the pot of ingredients.

Bring to a boil, stirring gently with a silicon spatula. Boil hard for 15 minutes, stirring constantly. Lower to a simmer for 15 minutes. Return to a rolling boil for 15 minutes. Remove from heat and skim foam if necessary with a stainless-steel spoon.

Ladle the hot jelly into hot jars, leaving 1/2 inch headspace. Dry the lip, lid, and band tightly. Process for 15 minutes in a boiling-water canner. Set out and store in a cool dark pantry after the lids have "popped". It will take about one week to firm up in the pantry. You can put a completely cooled jar in the fridge and begin to use it in two to three days.

This recipe was inspired by the one found in Ball Complete Book of Home Preserving.

Haddock with Pesto and Fruit Salad

I've been feeling rather under the weather lately. I still am not certain what that was but suspect the temperature and moisture constantly changing had something to do with it. Because of this I decided something simple yet nutrient dense was in order.

The organic fruits at the co-op looked luscious, so I picked up watermelon, cantaloupe, peaches, golden apricots and a mango.

The wild caught haddock from Iceland was firm and without scent. In the produce section I found packs of the Lexington's Local Garlic Scape Pesto. A blend of locally sourced garlic scapes, walnuts, basil, parmigiana cheese, salt, pepper and olive oil. I foil packed each filet with two to three tablespoons of the pesto on top. Sealed the packs up tight and baked them at 400 degrees for about fifteen minutes.

This was so mouthwatering and filling and satisfying, I highly recommend  you give it a try.

Fort Valley Peach Salsa Grilled Pork, Garlic Parmesan Asparagus and Wild Herb Salad

Sliver a 2 pound pork loin into 2" x 3" medallions. Marinate the pork in Mango Peach Salsa.

Diced tomatoes, diced mangos, diced peaches, diced onions, diced roasted red sweet peppers, minced jalapeno peppers, lemon juice, apple cider vinegar, minced cilantro, and minced garlic, salt and pepper.

Separate evenly into three foil packets.

Grill on medium flame for 15 to 20 minutes.

Trim and wash the asparagus. Drizzle with olive oil and season with garlic....

....and parmesan cheese. Grill on top rack for 10 minutes.

These herbs were harvested from our hanging herb garden.

Wild herb salad: ginger, chocolate and pineapple mints, lemon thyme, rosemary, chives with flowers, basil, wild asian greens, arugula, and spinach.

Roasted red sweet peppers that were drizzled with olive oil and seasoned with Grind to a Salt by Simply Organics.

Very tasty!

Day 29 - Southern Tier Pumking Ale, Kabocha Squash, Turkey with Peach Compote and Mixed Fingerling Potatoes

Break down cost of this meal.

Kabocha Turban Squash $4.80

Fingerling potatoes $3.99

Turkey sliced $6.74

Southern Tier Pumking Ale $8.99

Total cost for 4 servings = $24.52

The peaches were ones I had canned and I served this with a large salad. It was ridiculously easy to make this meal. The peach compote went on the sliced turkey which was baked at 400 degrees covered, along with the halved squash which was just buttered and sprinkled with salt and pepper. This is not a squash you want to eat sweetened. It's earthy flavor is best experienced with little to no seasonings. The potatoes were just boiled, buttered and salted lightly. The ale was delicious and tasted of pumpkin pie.

Day 19 - French Onion Soup with Maple Syrup Squash and Peaches

Break down cost of meal.

5 onions $3.00
4 tbls salt
4 small slices of stale bread
8 oz organic mozzarella $4.99
Saved Oxtail bones
8 - 10 cups of water
Maple Syrup from Ulinger's East Otto Farm
Butternut Squash from Tony's Garden
Peach preserves

Total cost for 5 servings = $8.00

Boil oxtails in water for 30 minutes. Remove the bones. Thinly slice the onions,  sprinkle with salt and boil. Halve the butternut squash, filling the emptied seed wells with maple syrup. Place in a 9x11 pan with 2 cups of water. Cover and bake at 425 degrees until tender.

Remove the squash and set aside to slightly cool. Add one cup of water to cookie sheet. Fill soup bowl 3/4 full of onion soup. Place crouton in and layer thin slices of mozzarella on top. Broil until cheese browns.

Scrape out the squash, being sure not to loose any of the syrup. Dish with hot peach preserves. Sprinkle with nutmeg.

WNY Bounty - The beauty of local, seasonal, heirloom organic fruits and vegetables

These tomatoes are mine, and will be used to make
Green Tomato Raspberry Jam.

Peach Cobbler

8 peaches, scrubbed and chopped

Cinnamon
Nutmeg
Vanilla Bean Paste
1/3 cup of sugar

Pancake mix with milk from Lexington Co-op. Though any mix will do, theirs comes from a NY state business that uses organic ingredients.

Layer the peaches on top and bake at 375 degrees for 35 minutes.

Dish with ice cream or whipped cream.