Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Sunday, August 29. 2021

Life in America: Peaches and Porgies

One of my daughters and her pal caught 12 Porgies this morning from the boat. It is Porgie season in New England.


Last night I made a bowl of Peach salsa from our peaches to accompany Indian take-out, and Mrs. BD made a peach pie (yeah, she always makes her own crust - rolls them out with her grandma's rolling pin). 


Thing about peaches is, for cooking, best if they are firm and far from ripe. For salsa, not ripe but slightly softer and crunchy like an apple. A skewer of hard peach chunks on a grill makes them perfect.


For fresh peach chutney that you don't want to bother canning (I am done with canning - it's a pain), you want to use unripe fruit. Just cook it up and put it in the fridge. Peach salsa and peach chutney go with everything, but especially shrimp and fish. And Porgies.

Posted by Bird Dog in Food and Drink at 12:21 | Comments (3) | Trackbacks (0)

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Add to summer reading list: "The Founding Fish" by John McPhee.
#1 Aggie on 2021-08-29 14:37 (Reply)
I never heard of a Porgy.
#2 feeblemind on 2021-08-29 16:03 (Reply)
Think about what you write. "I made a bowl of Peach salsa from our peaches". What else would you have used, your apples?
#3 Willfull Knowledge on 2021-08-30 05:50 (Reply)

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