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We are still celebrating summer’s bounty this month, specifically peaches and tomatoes! If you aren’t lucky enough to have these wonderful fruits (and tomatoes are a fruit, by the way!) growing in your yard, the ad at the bottom of this page contains a listing of Oklahoma’s locally-grown farmer’s markets.
Peach Cobbler
Fruit mixture:
6 large, ripe peaches, peeled, pitted, and cut into 1/4-inch slices (about 5 cups)
3 T. quick-cooking tapioca
5 T. granulated sugar
Pinch of salt
1 1/2 cups blackberries or blueberries
For the pastry and toppings:
3 cups all-purpose flour, plus more for dusting work surface
1/2 t. salt
4 T. firmly packed light or dark brown sugar
2 t. baking powder
3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces
1 3/4 cups plus 1 tablespoon heavy cream
1/4 cup granulated sugar
1/2 t. pure vanilla extract
Preheat oven to 350 degrees. In a large bowl, combine peaches, tapioca, sugar and salt. Gently mix in berries and vinegar. Taste for balance and add more vinegar if desired. Spoon mixture into an 8 by 8 inch baking dish.
In a large mixing bowl, combine flour, salt 3 tablespoons brown sugar and baking powder. Work in the butter using your fingers or a pastry cutter until the mixture forms large pea-sized lumps. Slowly mix in 3/4-cup heavy cream until just combined. Do not over mix.
Gather dough together into a ball and knead gently on a lightly floured board until it holds together. Roll out to 1/2-inch thickness. Using a 3-inch round or star cutter, cut dough into shapes. Place them decoratively on the fruit mixture. Brush pastry with 1 tablespoon of cream and then sprinkle with remaining 1 tablespoon brown sugar. Bake until pastry is golden brown and the fruit is bubbly, about 40 minutes.
Beat remaining 1 cup of cream in a medium bowl with a whisk or electric mixer on high. Gradually beat in 1/4 cup granulated sugar. Beat until it holds soft peaks, and then add the vanilla. Serve with cobbler.
Roasted Jalapeno-Tomato Salsa with Fresh Cilantro
4 1/2 lbs ripe tomatoes (preferably plum)
6 to 9 jalapenos
1 medium onion sliced 1/4 inch thick
12 garlic cloves, peeled
3/4 cup water
salt and sugar to taste
Roast tomatoes in a 450 oven till browned, approximately 35 minutes.
Roast jalapenos/onions/garlic separately in a 350 oven till browning.
Puree all ingredients together. Season with salt and a little sugar if needed. At this point you can can salsa as outlined below or you can just refrigerate it and serve with chips over enchiladas or over rice and beans.
Roasted Tomatillo Salsa with Serranos, Roasted Onions and Cilantro
3 lbs tomatillos, husked and rinsed
12 to 15 fresh serranos chiles
2 medium onions
9 garlic cloves, peeled
1 1/2 cups water
1 cup fresh cilantro, chopped and loosely packed
1 T. salt
1 T. sugar - optional
Roast tomatillos in a 450 oven till browned; approximately 35 minutes.
Roast serranos/onions/garlic separately in a 350 oven till browned.
Puree all ingredients together. Season with salt and a little sugar if needed and add chopped cilantro. At this point you can can salsa as outlined below or you can just refrigerate it and serve with chips over enchiladas or over rice and beans.
Salsas for Canning
If you wish to can these salsas after making them, heat them in a saucepan to 185 degrees (use an instant-read thermometer) for several minutes before you pack them into hot, well-washed canning jars to within 1/4 inch of the top. Seal the jars with new vacuum-sealing lids and then follow the instructions from a manufacturer of home canning jars for the proper processing method and time. After processing and cooling, check to make sure each lid has sealed tightly—the center will look slightly concave and not pop up and do
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