I love fresh, ripe peaches in the summertime. They make a juicy and aromatic snack and are one of my favorite summer fruits. My cousin, Barbara, from the coastal town of Wilmington, North Carolina, shared one of her favorite recipes and another interesting way to serve peaches. “Maryland Peach Chutney” is a spicy compote of fresh peaches, raisins and apples. I made a small batch and served it with baked chicken and rice. Continue reading
There’s nothing better than ripe, juicy tomatoes from the garden. Store bought tomatoes just don’t compare. So I plant tomatoes in my garden each spring. In 2012, I thought I had covered the tomatoes with netting to prevent the birds, squirrels and possums from eating them. But something still got to the tomatoes and I watched in disbelief as one by one the tomatoes disappeared. It was too much to think that all my tomatoes would vanish, so I picked everything — red ones and green ones.
What could I do with all these tomatoes, I pondered? And I remembered my mother’s relish that she canned very summer. I located the recipe, which turned out to be from my grandmother Heisey. Sure enough, the chutney was made from green tomatoes.