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Cardamom Catawba Peaches

19 Aug

I’ve been fairly vocal about how expensive the local peaches are here in Columbus. At the farmers’ markets around town, I’ve seen quart baskets for a whole five dollars. O_o Luckily, B is from peach stock. Actually, he’s from Catawba Island (perhaps most well known for a ferry line to Put-In Bay) which is home to golf courses and peach orchards. Last time we were up there, B’s mom had a half peck waiting for us. In one sitting, we went through a good three quarters of the peck. So sweet! So juicy! So summery! Of course we brought almost a whole peck back to Columbus with us.

Cardamon Catawba Peaches
Six ripe peaches
One lime
Quarter teaspoon vanilla extract
Quarter teaspoon ground cardamom
One tablespoon granulated sugar

Cut peaches in half, along the crack, remove stone, and cut into one inch pieces. When all the peaches are cut, mix in the remaining ingredients. Let sit overnight in the fridge to let flavors develop. We put this over yogurt and topped with granola for a tasty breakfast. I imagine it will also be very good over a quality vanilla ice cream.

Sweet and Savoury

18 Aug

B and I have been trying (with mixed results) to eat better. I’m trying to eat less refined carbs (ohhhh, baked goods, cheesy pasta, how I love thee!) and he’s trying to drink less. A couple months ago, we bought some spelt berries at The Greener Grocer with the intention of replacing my pasta hankering. I never made the dish, but I’ve had great successes using it as a side grain for a veggie based meal and as an ingredient in a Mediterranean inspired salad (with cucumbers, tomatoes, and feta). I’ve also been experimenting with wheat and spelt berries as a morning grain. Bob prefers sweet morning grains, and I prefer savoury; hence, the dual breakfast.

I cooked the spelt berries as normal, in water, without salt, so both of us could use it. For B, I added a dollop of Fage Total 0%, a drizzle of honey, and a sprinkling of cinnamon. For myself, I topped my berries with some leftover Maque Choux and since the heat from the Sriracha and fresh chili pepper crept up, a dollop of Fage Total 0% to cool it down. B ended up preferring my savoury version more than his sweet version. Since we got a big bag of wheat berries at Jungle Jim’s on our Cincinnati trip, I think I’m going to cook up a big batch and keep it in the fridge for quick breakfasts and snacking.