Eating Local

Yesterday, the hottest day of the year (94.1°F) we canned peaches. We were out doing grocery shopping yesterday and stopped by Smith Orchard’s stand on the top of nearby Cooper Mountain and we picked up a bushel of canning peaches. We put a serious dent in this half-bushel:

We went sugarless this year, just 1/2 teaspoon white vinegar (to help retain color) plus 3-4 whole cloves (for a bit of pep — plus we have a large jar of them!) per quart. After 3 hours of dunking in hot water, peeling, quartering, and tight-packing to squeeze up a bit of juice), we had these seven quarts:

We pressured-canned them for the recommended 10 minutes at 6 pounds (much quicker than the 25 minutes at 11 pounds needed for tomatoes). They took all night to cool off; here they are in this morning’s early light:

We’ll do another 7 quarts in a couple of days; the second half-bushel is not quite ripe.


And today’s main meal this afternoon was steak salad: local greens (endive), a local tomato (marinated with home-grown garlic and commercial basalmic viegar) commercial blue cheese, and — the star — leftover local, pasture-raised, dry-aged steak (grilled rare earlier this week):

Yum!

And, I’ll close with an image from a favorite tee shirt:

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