one local summer, week 4

I'm starting to fall into my local rhythm.  It feels good.  I am getting to know some of the people who are helping to provide for my family, and in return, I am helping to provide for theirs.  We chat.  We talk cooking techniques. We offer each other support.  It is good.

I thought today I'd give you a snack option.  Or breakfast.  This my friends, is peach toast.  Now, I need to give you a little background story about my Uncle Pete's peach toast.

See, Pete's mama is a southern belle.  And the lady knows her peaches. When Uncle Pete was growing up, as soon as the peaches started to come on, it was time for peach toast.

Uncle Pete married my aunt later in life and moved to Oregon, her home. He had no biological children of his own (that we know of-sorry Pete, I couldn't resist). But being a big kid himself, he still loves peach toast.  And making it for my kids when we are there.  Now, if you haven't had Oregon peaches in August, well, I'm sorry.  But any locally grown, tree ripened peach is a pretty darn good substitute.

I've adjusted the "traditional" way of making this to local-style...

Sliced No Knead Bread made with local flour.  Toasted and buttered.

Top with fresh, sliced peaches, and drizzle with honey (traditionally, this is brown sugar)

Oh. my.

We are on the go so much, many days I do knock-together meals.  And by knock-together I mean fast and uncomplicated.  That, by NO means, translates to bland and boring.

Carrots are ready!  WOO HOO! I like them very simple.  Thinly sliced and lightly sauteed in butter or olive oil and salt until WELL browned so their sugars come out and caramelize. I barely get any because the kids eat them so quickly.

These, I served with

sausage and cabbage.  My sausage and egg man had bratwurst this week.  Man it was good.  I can't remember if I've ever shared this recipe before, but it's one of my staples.  It was my grandfather's recipe and he made it regularly.  Just the smell of it transports me back to his kitchen.

(local version)

Brown a pound of sausage (whatever kind you want) in a large iron skillet. Do not drain.

Add about 1/2 a head of thinly sliced cabbage 

and 1/2 cup of water.

Cover and cook until cabbage is tender.

(non-local version)

follow above directions, but only cook for about 5 minutes after you add the cabbage.

Then add 8 oz. of thin spaghetti, broken into 1-2 inch pieces.

Add another 1/2 cup of water.

Cover, and cook until pasta is tender, stirring often and adding bits of water as needed. (if you don't add enough water, the pasta will begin to stick to the bottom of the skillet)

On tap for this week:

Homemade pasta.

Exciting local finds:

white flour

whipping cream

Comments

[erin]

i have a pasta machine if you need to borrow it. :)

[Beth]

I am reading this and salivating. It is 9.45pm but I want peach toast, and I want it NOW!!!

[Mangochild]

Oh!!! Peach toast, why have I never tried that?? Once we have peaches in season up in CT, it'll be one of my first meals (after that first bite of juicy peach straight up, of course).