One of the best parts of summer is the abundance of fresh fruits, vegetables and flowers and the discovery along country roads those unadvertised farm stands. Housed in cute sheds with names like Snuffys, on flat bed trucks or just a simple table, they fill a need. Because sometimes the last place you want to go is the supermarket, after a long day.
The wagon comes to mind on the road we live off of where you will find all kinds of produce, home grown honey and arranged flower bouquets, that come in handy, especially when you need a bunch in a hurry for those special occasions. Such as last year when we picked up a half a dozen to decorate tables for my mother in law's 96th birthday party.
This week the peaches finally came out. My husband came home his arms brimming with tomatoes and the long awaited peaches. "Here, I know you'll think of something to do with all these." he said as they scattered onto the counter top, the floral fragrance of the peaches filling the air. My eyes scanned the produce and I immediately thought of using the large heirloom tomatoes for a caprese salad that would be perfect for a mid week get together at my friend's home on the lake. They would also be great for those California BLT's that make a simple summer super. As far as the peaches go, my husband was hinting about some peach cobbler that would go with the vanilla ice cream. But what I really had my heart set on was a fruity, refreshing peach bellini. I went about making my simple sugar with equal parts white sugar and water that equaled a cup,boiled it for a few minutes and then set it in the fridge to cool. By the way did you know Wegman's sells simple sugar now? Honestly I can't imagine anyone buying it, it's so easy and cheap to make yourself. But then they think of everything, knowing someone out there will buy it. Then I pealed 5 ripe peaches and blended them in the blender and set it to cool in the fridge. Time to run out and buy some bottles of Finger Lakes Swedish Hill Sparkling Riesling for the alcohol. This house serves nothing but Finger Lakes wines, although some recipes call for Prosecco. Then it was time to blend together the simple sugar and peach puree, which was a thing of beauty. Get your mason jars, tumblers or wine glasses out to pour the peach concoction into followed by the sparkling wine, then top off with some crushed ice. A thing of beauty as well as well as being dam delicious!
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