07 Jun Mon 2010
On the menu - June 7, 2010
The first delivery of the season! It feels good to be handing over bags of goodies again - everyone is smiling.
Fresh Garlic
Farm fresh eggs
Blackberries
Cucumber
Summer squash – straightneck yellow, green zucchini and ’Gold Rush’ zucchini
Bell Pepper
Peaches – cling type
Sweet Corn ‘G-90’
Rosemary and Thyme
Basil
Potatoes ‘Red La Sota”
This week we have a recipe from Jameson’s Orchard in Nashville, AR, where our peaches were grown. I ate one of these muffins at the market on Saturday, and it was delicious!
Peach Muffins
3 c unbleached flour
1 1/2 t salt
1 t baking soda
2 c sugar
Pinch of nutmeg
4 eggs, well beaten, or substitute 1 c sourdough starter
1 c oil
1 t vanilla
Optional seasonings: 1/2 t ginger, 1/2 t almond extract, or 1/2 t cinnamon
2 1/2 c diced fresh peaches or WELL DRAINED canned peaches, diced
Mix the dry ingredients and make a well in the middle. Gently stir in the egg, oil and seasoning. Fold in the peaches. Spoon 1/3 c batter into lined muffin pans, makes 24 muffins. Bake at 350 F for 25-30 minutes. For peach bread, pour batter into two generously greased bread pans and bake for 1 hour at 350 F.