From our kitchen

Peach Primer

Cybil Brown's story "From Orchard to Table" (page 88) brought back bushels of sweet memories. My mom's relentless search for a specific peach required many trips to the farmers market. She always wanted small clingstones for pickling, large freestones for pies, and juicy white-fleshed peaches for eating out of hand.

When you go to the market or stop at the stands on the side of the highway, talk to the vendor about how you plan to use the peaches to enjoy a particular kind at its best.

A bushel of peaches weighs about 48 to 50 pounds. Depending on their size, 1 pound equals three or four medium-- size peaches, or 2 to 3 cups sliced.

If you've never experienced white-fleshed peaches (such as the Belle of Georgia and the Charity Belle), look for them this season. They are my absolute favorites for intense flavor and aroma. Plus, they're so juicy you may need to eat them over the sink. Enjoy these, or any peaches, at room temperature for the fullest flavor.

If you can't find white-fleshed peaches in your market, ask the produce manager at your grocery store to order some. For mail order, call Durbin Farms toll free at 1-877-818-0202 or Stewart & Jasper Orchards at (209) 862-9600, and have them delivered to your door.

Grate Corn

Pull out that box grater to do a terrific job of cutting corn off the cob. Remove the husks and silk, and wash the corn well. Position the grater on its side in a large baking dish. Slide one ear horizontally down the large grater holes, bring it back to the top of the grater, and turn the cob slightly to grate the next rows of kernels. Grate each ear twice so you won't miss any of the sweet juices. You'll get a smooth, even texture that's perfect for tamales or creamed corn. (To put these kernels to delicious use, see page 172.)

Tips and Tidbits

Nora Henshaw of Okemah, Oklahoma, suggests sprinkling freshly cut peaches, pears, bananas, and apples with pineapple juice instead of lemon juice to prevent the fruit from browning. This not only works well but also perks up flavors.

* Southern Living Senior Writer Donna Florio shapes hamburgers on a baking sheet, places them in the freezer for an hour, and then stores the frozen patties in a zip-top plastic freezer bag.

* Mary Pappas of Richmond says, "When you have leftover phyllo dough, don't throw it out. Make phyllo flakes, and use them like breadcrumbs. Brush the sheets with butter, bake them until golden, and cool. Crush baked phyllo into small crumbs using a rolling pin, and store in an airtight glass jar. Use in stuffed mushrooms or as a breading for baked chicken."

* Ginger Laxton of Columbia, Tennessee, makes wonderful gift baskets for her friends. She wraps selected items in a basket with cellophane, ties on a pretty bow, and adds a note that says, "Bread-so this house will never go hungry; salt-so life will always have flavor; wine-so life will be full of joy and happiness forever."

You can give these baskets to honor a hostess or to greet new neighbors.

Sterling Replacements

If you're missing pieces of silver flatware or want to add place settings and serving pieces, The Silver Queen can help. Get a head start on your holiday planning with their fine china and crystal too. The company's bridal registry is a convenient way to shop, and their experts will help you identify patterns. Call 1-800-262-3134 to order the 60-page catalog, or visit www.silver queen.com. (See our Classified section for other silver distributors.)

ANDRIA SCOTT HURST

what's for supper this summer?

Our Summer Suppers special section is sure to give you great ideas for adding variety to meals. Many of these recipes are geared toward entertaining, but others lend themselves well to easy weeknight dinners. Here's a menu we've put together; as a reminder, we've placed a "What's for Supper?" logo next to each recipe within the section.

FAMILY-PLEASING MENU (serves 6 to 8)

Fruit Punch (nonalcoholic version, page 138)

Chicken Tetrazzini (page 170) or Easy

Chicken Cordon Bleu (page 158)

Honey-Baked Tomatoes (page 142)

Tossed green salad

Mixed-Berry Angel Cakes With Almond Sugar (page 159)

Copyright Southern Progress Corporation Jul 2002
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