It never fails that my biggest harvests are ready on the hottest day of the year. So yesterday, I contributed to the unnecessary burning of fossil fuels by:
- Decreasing my pile of tomatoes to make my most favourite savoury relish … tomato jam from Food in Jars. After 5 pounds of tomatoes, I still have a good number for munching. And this jam in January is like a ray of sunshine on your tongue.
- Justifying the extra peaches I picked up at the Farmers' Market on Saturday, I whipped up Peach Barbecue Sauce from Williams-Sonoma. Any recipe that includes a half cup of bourbon can't be wrong. And peaches and whiskey just seem to make sense. I was a bit hesitant about the called-for cupful of Worcestershire sauce. It sounded like it would be overwhelming but it blended in really well with the peaches and bourbon. We had the sauce on barbecued chicken and it doesn't have an overpowering flavour but instead enhanced the flavour of the chicken. Yummy. And four jars on the shelf for another winter pick-me-up.
- Using some sour cherry rhubarb jam from last summer that I boiled too far, making it relatively unspreadable on top of my peanut butter toast, I used Eat Your Books to locate the recipe for Rye Crumble Bars from Molly Wizenberg's blog Orangette. These are fantastic. The jam provides a perfect contrast to the shortbread crust and oatmeal topping. I can't remember how many jars of this jam I made but I'll be watching out for them in the jam cupboard to make this again soon.
- Further decreasing the pile of tomatoes, since the oven was on anyway, for lunch I made the Sweet Cherry Tomato and Sausage bake from Jamie Oliver's Jamie at Home book. This recipe was also found through Eat Your Books, my favourite cooking website. I am exploring so many recipes that I just wouldn't have found the old fashioned way. This was a tasty wrap to a very satisfying morning of cooking.
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