“These are fall peaches, firmer on the outside, but sweeter on the inside… try one, I swear you’ll love them.” And I did, loved them, I swear. 🙂 Last Wednesday I picked up several pounds of locally grown “fall” peaches from the boys over at Kalawi Farms located in Eagle Spring, NC. Essentially my last opportunity to get some peach canned goods out this season, I’m glad I snagged up these stone fruits. In keeping with my savory peach jam tradition, I was playing around with a couple savory/sweet ideas. After a bit of inspiration, I decided to go with this rum and thyme based peach butter.
Initially I had planned on making a jam, but being a firmer fall variety of peach, the flesh did not break down as much as I would have liked. Impromptu, I decided to grab my immersion blender and turn this into more of a thick jam/peach butter. Low in sugar, with hints of thyme and demerara rum. Great with cheese and crackers, or reduced down to a pork glaze. With the Bull City Food Swap coming up at Beer Durham on the 19th, this rum & thyme peach butter should do just the swap trick.
Brinkley Farms got themselves a lady friend… and she’s adorable. You’ll often find me pouring over the southern hospitality and drawls of the Brinkley Farms market boys. But, this past Saturday at the Durham Farmers’ Market this vendor shot me a huge smile as I walked by. I instantly knew I wouldn’t be passing up their Creedmor grown okra. Fresh, green, and beautiful, I scooped up 4 pints to play with. Pickled okra, the perfect southern treat. Loving the flavor combination of the tarragon and vinegar, I decided to experiment here with tarragon and fresh dill. Herby goodness delivered.
Slimy pickled okra… the horror! In pickling okra there is always the fear of slimy pickled okra. Normally I don’t water bath process with the hopes of avoiding the slime. I was recently invited to participate as a judge in the upcoming Stone Brothers‘ Piedmont Pickle Pageant. Discussing the ins and outs of the contest, the pageant convener decided it was only appropriate that we do a little pickle tasting. First up, water bath canned pickled okra. I admit, I initially jumped to slimy conclusions. But, the texture wasn’t slimy at all and I figured, “hell, maybe I should try canning them again”. I present to you slime free tarragon & dill okra pickles!