the Bojon Gourmet

Peachy.

If polled, I think most people would agree that there isn't much better in life than a perfectly ripe peach.  Maybe this is because a perfect peach is so fleeting, the window of perfect eating is gloriously small.  Both over and under ripe peaches have their place fortunately, but for that split instant of perfection, one might wait all year.

Because I was raised in a rural, northern Wisconsin, our peaches came in lugs from Michigan or Colorado.  My Mom canned quart upon quart to last us a whole year, something she still does and shares with me.  It's a lot of work for something that can disappear so quickly - those glass quarts of peaches seem to be everyone's favorite.  

I used to just drink the canned peach juice after the peaches were gone, but in the great sugar diet reduction of the past few years, I tried hard to be okay with just ditching it.  Then I realized that I could be extending it by boiling the peach juice with ample amounts of ginger and then using it to flavor seltzer or other drinks.  I simmer it for 10 minutes or so, with as much finely chopped ginger as I feel like, then let it cool and strain it through a nut milk bag.  The summer I worked a little at my friend's cafe, we added some ginger-centric chai concentrate to coffee and were pleasantly surprised (but it was never on the menu).  A touch in your coffee is a unique twist that you might end up liking!  For me it was a flavor combination that at first seemed weird, but then I all of a sudden craved.

peach ginger syrup.

As a kid, it might not have solely been my job to run down to the basement shelves to pick out a jam when we were out upstairs, but it seems like it was.  And it also seems like my Mom used certain jars for certain things.  I haven't asked her yet, but I feel like the peach jam was always canned in round jars - and I had totally forgotten about this until I was down in my own basement this week wrangling up half pints.  I made small batches of

Marisa's

Salted Peach Jam (recipe in

Preserving by the Pint

), and just 2 1/2 jars of the

Peach-Sriracha Butter

I can no longer live without.  I canned the jam in round jars.  And I thought all the while of how thankful I am for my Mom and her habit of providing me homemade peachy things for pretty much my whole life.

salted peach jam.

Isn't that was preserving for yourself, you family, and friends is all about?  Little glimpses into the past, to remember those days when you put the fruit into jars in the first place, a look back on my own childhood completely full of peanut butter and homemade jam sandwiches and who I ate those sandwiches with?  Peaches then are much more than a once a year luxury; they hold some deeply rooted history underneath their fuzzy exteriors...

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And speaking of fuzzy exteriors, I made a pie last week without peeling the peaches.  This was under advisement of

the Bojon Gourmet (Alanna Taylor-Tobin), who is writing her first book

.  Not peeling peaches for pie is a revelation, and I'm sold!  I also can hardly wait to see her finished book that will feature gluten-free baked goods.  It should be out next spring, and it's available for

pre-order on Amazon

.

The past several years, we've had a peach truck delivery at numerous locations in our area.  It's called

Tree-Ripe Citrus

, and you can find Midwest schedules and drop point locations

here

.  Their peaches come from Georgia, and are reliably good.  I split a case with my in-laws last Tuesday and Wednesday morning I came into the kitchen to find

my eater baby had bitten into 6 of them

.  Most likely, he was looking for the perfect peach because most of them were rock hard having just been picked.  He didn't yet know that he needed to wait and be patiently look them over twice daily, but maybe he somehow knew that in continuous trying he would find that perfect one.  The one to drip down all over him and the one that will start him on his way to his own memories of all things peachy.

peaches.

The flying time. (Bigger Batch Ginger Granola)

I can't really believe that I've turned into one of those once-a-month bloggers, but here it is, almost a whole 4 weeks since I wrote about anything.  Life is a maze of homemade breakfasts, lunches, and dinners; at the end of the day I have no idea how food appears in a finished form and is completely cleaned up after.  As I slink into bed, I'm fast asleep before I can make it 2 pages into a book.

For the past several years, the first day of school coincided with my birthday.  I am actually never full of birthday dread, but I kind of started feeling a sense of dread that first year I had to drop my oldest son (now 8) off for school.  I hated the idea of him leaving home, but also knew it was time.  After the first pre-K and kindergarten years, I actually started looking forward to the first day of school and more free time to myself.  The time to make laborious Daring Baker challenges.  The time to make whatever struck me as I drank my morning joe and caught up on the Internet.  The time to take myself out for coffee once in awhile and actually read in peace and quiet.

This year on my birthday, instead of extra free time, I became his teacher.  I sat with him at the kitchen table after his first homeschool lesson at my counter, one on how to make ice cream base (and other egg based custards)... because when I am intrepid of starting something, I start by doing something I know.  And you know what?  I realized that I know more than I think I do, and that he wants to learn as eagerly I always have and had always hoped he would.

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He learned that eggs are really amazing things, that they can thicken things like ice cream when heated.  He learned the meaning of the word tempering, and got to see that happen.  It felt nice to see him barefooted and excited for the impending ice cream later that day as he took the first steps into learning at home.  Later, we spent the morning in the field nearby discovering insects and admiring the weather.  Something happened that I wasn't expecting: I went from that person happy to have all the time in the world to myself to the one who actually enjoyed spending time with her kid again.  It is so easy to drop him off somewhere and not take an active part in his life other than to be occasionally annoyed when he doesn't listen or doesn't pick up his Legos after the millionth time I've stepped on one.  It is a true pleasure to consider all of my actions as they affect him (and his little brother), to improve on my patience, and turn my daily life into a learning experience for him.  It's only been a week, but so far it's the best week I can remember in a long time.

079 :: 09.03.14
Hybrid sourdough, made with starter and a pinch of commercial yeast...

Maybe this doesn't leave the free time to myself as I've had in the past.  I got behind on using milk kefir and popped my culture in the fridge for the week to rest.  My sourdough starter took on a perplexing ailment about a week and half ago and I patiently nursed it back, wondering all the while if I'd have to begin again from scratch.  I thought it had been infected by a wandering mold spore, or cross contaminated by the kefir.  It didn't look or act like itself until I decided to bake anyway using the insurance of a bit of commercial yeast.  The very next day, the starter looked better: active and bubbly, sweet smelling.  Like it just knew that I was going to get serious if it didn't behave.  Just like a real boy.

More than a week ago, I decided to make my new favorite granola - a gift to myself for my birthday.  Ever since I first had it, the Bojon Gourmet's Gingersnap Granola has been my absolute favorite indulgence.  I actually didn't make it for quite a long time because I can't stop eating it.  Some time ago, I saw America's Test Kitchen make an almond granola that had similar clumping power and I figured I could combine the two recipes and come out with a bigger batch of similarly addictive gingery granola.  It's been on my mental list of things to write about for a while now, and I guess this Saturday off inspires me to get it down before it is lost to time once again.

ginger granola.

Don't forget to line the sheet pan with parchment or you will not have attractive clumps after you chisel your way to the bottom of the pan.  I only forgot once, as you can imagine.  Ordinarily, I don't like to have sugar in granola, but this I consider dessert so the small amount doesn't bother me.  In fact, if you have some of this on fresh, homemade ice cream (maybe even this new buttermilk version that Alanna made?) it's about the best dessert ever. 

Ginger Granola (adapted from the Bojon Gourmet and America's Test Kitchen)
  • 5 c. rolled oats  
  • 4 t. ground ginger
  • Β½ t. allspice
  • ΒΌ t. cloves
  • 1 c. almonds, chopped
  • 1/3 c. maple syrup
  • 1/3 c. packed (2 1/3 ounces) light brown sugar
  • 4 t. vanilla extract
  • 1/2 t. kosher salt
  • 1/2 c. olive oil
  • As much chopped crystallized ginger as you like
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

In a large bowl, toss the oats with the spices and chopped almonds.  In a 2-cup measure or equivalent, whisk maple syrup, brown sugar, vanilla, and salt until well blended, then whisk in oil. Pour the liquid mixture over the oats until thoroughly coated.

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (this amount makes one standard 18x13 or 17x12 sheet pan). Using a makeshift tamper (I like to use the Scottish potato masher my parents gave me, but a meat mallet or even a heavy glass would also work), compress oat mixture until very compact by tapping it into place on the pan. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. 

You can stir in chopped, crystallized ginger, or like me, store the broken chunks of granola separately and then add them when you are ready to eat it. (Granola can be stored in airtight container for up to 2 weeks they say, but I think it lasts longer – if you can keep your hands out of it.)

ginger granola.

It's maybe a little less decadent by using almonds instead of  pecans, but the more utilitarian nut makes it something I can make on a whim instead of only on occasion since I always have almonds in the pantry but not always pecans.

My kitchen life seems to be changing again for now.  Things get done in a more utilitarian way, with plenty of attention to detail (since there is no removing that from my being) but maybe with less flourish.  Most mornings I seem to prep my dinner before the breakfast dishes are even cleared which is a dramatic change for me.  I find myself thinking like my great-grandmother, Gram and no doubt my Mom did, planning the next meal (or even the next several) when the current one is still on my lips.  But that's what you do when you do it from scratch. I'm imagining when I have the time to write again, I'll probably have some helpful tips for quick scratch cooking