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Tuesday, July 21, 2009

Too Good to be TRUE……


If you aren’t already a fan of Smitten Kitchen and you like to cook, you must head over there and have a look. 

Her zucchini saute’ is so so amazingly good and easy that it doesn’t seem like it could truly be that easy or good, but it is!  Even my teens are eating their zucchini these days. 

Monday, July 6, 2009

July 7 at the Market

Market festival day_au

Misty Meadows Farm-

Beets and beet greens

Green Beans

Candy Onions


Grape Tomatoes


New Potatoes

Napa Cabbage

Corn on the cob

Finger Pickin’ Farm

Purple carrots

Cippolini onions


White cucumbers

New Link!

Be sure to check out Allison’s wonderful Blog FIELD WONDERFUL   Allison is a member of Finger Pickin’ Farm’s CSA and posts what she gets each week which is fun to see, and she has a gorgeous blog on all the other days too.

Grilled Skillet Peach Pie

peach pie From Better Homes and Garden
  • 3-1/2  lbs. peaches, peeled, halved and pitted
  • 1  Tbsp. canola oil
  • 1/2  cup sugar
  • 1/4  cup snipped fresh basil
  • 3  Tbsp. cornstarch
  • 1  Tbsp. lemon juice
  • 1  15-ounce pkg. rolled refrigerated unbaked piecrust (2 crusts)
  •   Nonstick cooking spray
  • 1 egg, lightly beaten
  • 1  tablespoon water
  • 1  Tbsp. sugar

1. For a charcoal grill, arrange medium-high coals on one side of a grill. Test for medium heat above the empty side of the grill. Brush peach halves with canola oil. Place halves, cut sides down, on a grill rack directly over coals for 3 minutes until lightly browned. Remove from heat.

2. Cut peach halves into wedges. In a large mixing bowl toss peaches with 1/2 cup sugar, basil, cornstarch and lemon juice.

3. On a lightly floured surface, roll each crust to a 12-inch diameter. Coat a 9-1/2 to 10-inch cast iron skillet with nonstick cooking spray. Line the skillet with one of the crusts, the dough should come 3/4 of the way up the sides of the pan. Place the peach mixture into the pie crust in the skillet. With a sharp knife, cut several slits in the center of the second crust to vent steam. Place the second crust over the pie filling. Tuck any extra dough at the edges between the side of the skillet and the bottom crust. Crimp edge. In a small bowl combine the beaten egg and water. Brush the pie with egg mixture, then sprinkle with the remaining 1 tablespoon sugar.

4. Place the skillet on the grill rack over the empty side of the grill. Cover and grill for 1 1/2 to 2 hours or until crust is golden and filling is bubbly, rotating once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool the pie on a wire rack 30 to 40 minutes before slicing.

5. Makes: 12 servings

Nutrition Facts Calories 263, Total Fat (g) 11, Saturated Fat (g) 4, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 24, Sodium (mg) 151, Carbohydrate (g) 39, Total Sugar (g) 20, Fiber (g) 2, Protein (g) 2, Vitamin C (DV%) 14, Calcium (DV%) 1, Iron (DV%) 2,  Percent Daily Values are based on a 2,000 calorie diet