It was lovely to have a much needed rainy day this week here at Struan Farm. The gardens, lawns and paddocks were dancing in relief, as was I.
While it was raining I took to the kitchen, roasting another batch of heirloom tomatoes and putting some of the peaches from our orchard to good use.
I made two more batches of Blackboy and Golden Queen peach ice creams, roasted rhubarb and Blackboy peaches drizzled with my homemade damson red wine vinegar glaze, and knocked off a few simple peach tarts using Blackboy and Piopio Heritage White Peaches and frozen pastry dough. (Cheater's tarts, really.)
The Blackboy and Piopio White Heritage peaches are easier to work with, being "free stone." To avoid any confusion, this doesn't mean they are without stones, rather the stones don't stick to the flesh like they do with "cling" peaches, like most Golden Queens. They also peel easier.
I'll keep going with batches of the ice creams, which seem to be very popular at our house. Although John was circling the warm tarts wanting to know when he could eat one, with peach ice cream on the side of course!
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