Posts Tagged 'peach'

Local Resources and Food

We here at WordTapestry can get to a local Farmer’s Market. Not quite up to par with the glory of Reading Terminal Market, since this one is once a day for a few hours, with only a few stalls, and one has to drive to get there (instead of riding SEPTA). However, it’s still lovely to get to cook with local squash, green peppers, mushrooms from just over the state border, and white peaches.

I’ve had lovely white peach and cheddar sandwiches, got latex burns from the fig trees (still worth it), and used fresh herbs from the garden. The latest experiment: roast chicken breast with rosemary-blueberry sauce.

  • Put 2 boneless, skinless chicken breast on a broiler pan. Drizzle with olive oil and a stab with two stalks (non-woody ones) of rosemary. Cook in the oven at 375 degrees F for around 15 minutes. Cover in foil if getting browned.
  • Meanwhile, take a third stalk of rosemary and toss it in a saucepan with about 1/4 cup water, and 3/4 cups blueberries (not local, alas). Cook these down over medium heat, until a sauce starts. Add a bit of Dubonnet or balsamic vinegar. You may wish to take the rosemary out before using the sauce on the chicken.
  • After the chicken has cooked for around 20 minutes, put 1/4 of the sauce over the chicken (being careful not to slop much over the sides to avoid having to clean the roasting pan forever), and put the chicken back in the oven for around 5 minutes or until no longer pink inside. Put on a plate, then cover with rest of blueberry sauce.

The results are purple chicken, with green sprigs. What it lacks in presentation, it makes up for in taste. Remove the bits of rosemary if they’re too prickly.

I can’t wait to try the same thing with peaches or very ripe pears and apples. Happy Holidays, and enjoy the flavors of the season, even if you can’t get to a local market.


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