This is the second year for my peach trees and look how my lovely beauties are doing! I'm so happy. I can already taste the sun warmed ripened peaches and feel the sweet juice dripping down my cheeks. It won't be long now. "Summertime, and the livin' is easy..."
This is part of the miniature orchard planted the "Dave Wilson" way. I wanted to keep the trees close together and small so that I could prune and pick easily. I also have about fifteen trees. They have need to be small so that I don't get too much fruit. I just want a little bit of everything. Yum.
Speaking of yum, I baked this delicious pumpkin pie this morning. The crust is a pâte brisée. I got this recipe from Chocolate & Zucchini. The filling was a classic recipe, nothing fancy. I have a ton of winter squash still from last summer's garden. This "pumpkin" was from a sweet, large Tahitian squash. I got the seeds for this squash from a great certified organic company called Seeds of Change. I baked the squash yesterday. I just cut it in half, scooped out the seeds, placed it cut side down on a jelly roll pan(anything with sides to catch the juice) and baked it at around 300-325 degrees for about an hour and half to two hours. The idea is to cook it low and long without burning it. The longer it cooks, the more liquid bakes out, thus concentrating the sweetness. You might have to play around with your particular oven to get it right. The first two I cooked too hot and burned the skin which left a somewhat smoky flavor to the squash.
1 comment:
Mmm, tasty.
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