praxcelis: An annual tradition in our house when peaches are in season:...3 or 4 boneless skinless chicken pieces, cooked, cooled and shredded...
missmez: griffer: Mmmmmm.....seasonal fruit? Like Shamrock shakes?Or maybe rooty-tooty fruity ritas?I like an ice cold zimmer with a shot of cahmbord and a kirshwassser shot to go with the thong dancers at the Silverado!WOOO! WORK THAT BANANA!You sound like you're drunk right now. At the very least.
Mark Ratner: All this food talk is making me hungry. I think I'll fire up the grill this evening and have a t-bone cooked well done and smothered in A-1 steak sauce and catsup.
biatchqueen: 10/10. You will get some bites off of that
Skleenar: biatchqueen: 10/10. You will get some bites off of thatWhy? That sounds disgusting and he has the taste of a philistine! A1 sucks. I prefer HP.
basemetal: [farm5.staticflickr.com image 640x480][farm5.staticflickr.com image 640x480][farm8.staticflickr.com image 480x640]
New Age Redneck: Huckleberries./smoothie//pancakes///in apple crisp//by the handful....../basemetal....that looks very similar to the salsa I make.....great minds......:D
Jekylman: Everything gets its own pie. And sometimes you do mixes to get hybrid pies, like lime-lilikoi meringue pie.Also, any fresh fruit works well in a marinade.
lennavan: [foodchowdown.com image 390x261]
amyldoanitrite: 1. Pick bucket of fruit.2. Juice it.3. Add brown sugar or honey until SG = 1.08ish4. Aerate well. Dump in primary fermenter.5. Add 1 packet of Lalvin EC-1118 champagne yeast and attach airlock.6. Wait a couple weeks until FG bottoms out. (Usually ~0.996)
electronsexparty: I prefer my fruit raw, so:Strawberries in a spinach salad (with bell pepper, tomato, and feta- dressed with lavender balsamic vinegar and meyer lemon infused olive oil).However, what's better than raw fruit? Why, alcohol infused with fruit, of course. It's easy.1.) Buy fruit (I did cantaloupe.)2.) Buy clear alcohol ( I did gin. You can do darker alcohols, but I haven't.)3.) Put in mason jar4.) Shake a few times a day, taste once a day5.) Take out fruit and strain sediment6.) Enjoy in drink or by itselfIt look about 3 days for the cantaloupe to develop a good flavor. There are guides online on how long certain things take to infuse, on average.
Kittypie070: I do have a jar of "Chinese Bean Paste" marked with Haitai America, product of Korea that I picked up from a Korean grocer....ahh, I think WAY MORE THAN FIVE YEARS AGO and my gods that shiat has got a ridiculously long shelf life cuz it is kept in the fridge. I've used half of it.
Sensei: Our apricot trees flowered so beautifully this year -- I hope we get a crop. Last year, due to the early thaw, we had bupkis. Canned apricots, apricot jam, dried apricots -- they are so darn expensive up here, even in season, I love growing our own. We apple, peach, pear and plum trees, too, but the apricots are my favorite. Apricot brandy cake.
iwantamonkey: This is timely because just this weekend we picked up six punnets of strawberries. I have started the ice cream base (will put it in the ice cream maker tonight), I am going to add roasted strawberries to that. With the eight egg whites left over from the ice cream I made a pavlova (topped with strawberries. For the other four pounds of strawberries I will make JAM. yay!
praxcelis: electronsexparty: I prefer my fruit raw, so:Strawberries in a spinach salad (with bell pepper, tomato, and feta- dressed with lavender balsamic vinegar and meyer lemon infused olive oil).However, what's better than raw fruit? Why, alcohol infused with fruit, of course. It's easy.1.) Buy fruit (I did cantaloupe.)2.) Buy clear alcohol ( I did gin. You can do darker alcohols, but I haven't.)3.) Put in mason jar4.) Shake a few times a day, taste once a day5.) Take out fruit and strain sediment6.) Enjoy in drink or by itselfIt look about 3 days for the cantaloupe to develop a good flavor. There are guides online on how long certain things take to infuse, on average.Vodka + tomato + cracked black pepper + about 2 -3 weeks = a pretty good base for bloody marys.
Thorny4Pie: Right now is the only time of year to make fresh Strawberry Rhubarb pie. Frozen rhubarb is for heathens. Only fresh picked will do. I've got 6lbs on order being shipped from Wisconsin after it's picked on the 20th. What I don't use in pie will be peeled, sprinkled with salt, and eaten raw. I wait for rhubarb season like I wait for Stone Crab claw season.
redslippers: I make curd when citrus is in season. My favorites are meyer lemon and honeybelle orange. I freeze the curd and it keeps for close to a year so long as it is in the deep freeze and well packaged. I used the meyer lemons this year to make meyer limoncello. I added a basil leaf to each quart jar while it was steeping and that was a good decision.Vidalia onion season I make onion jam, with thyme and stout. It is very good on rare roast beef or a steak sandwich, or spread on top of a slice of french bread toast with some blue cheese.When berries are in season, I make jams and shrubs. I don't bother with jellies, too much work for an end result that is kind of blah. I do so love triple berry jam with cinnamon and vanilla. I also make infused vodka and infused evercelar with berries and herbs.Apple season, I make apple butter with bourbon and cider. It is very tasty and generally disappears from my cupboards quickly, as most of my friends weasel away a jar or so when they stop by.I make tomato jam, chutney, green tomato pickles, tomato pie, salsas, and marinara sauce, sun-dried tomatoes, whatever I'm in the mood for.And with hot peppers I make candied peppers, sweet, hot, with a bunch of whole spices. Amazing with goat cheese or blue cheese or even cream cheese on wheat thins.And when things are fresh, I cook with them. I have a decent garden and grow about 70 varieties each year, so I don't purchase much produce at all. It's either fresh from the garden, frozen by us, or otherwise preserved. The one thing i buy all winter is lettuce, because there really is no way to make that keep.
FrancoFile: Chutney recipes please!!!!
BuckTurgidson: I assume this thread is for our upside-down cousins in the backwards austral reaches?Fruit of any kind is months away here in the U S of A.
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