I’ve been feeling the peaches lurking. We’ve got a tree in our driveway and the branches start to brush on the roofs of our friend’s vehicles as they pull into the driveway. And I kept checking, and they were not ripe. And I wanted them to be, but they were not. And then. . .
They are falling when people drive up the driveway. They are falling when the wind blows. It is time for peach preserving.
So today I rallied a small crew and we made peach sauce, peach chutney, peach cobbler, dried some and froze some.
I didn’t really use a recipe for the chutney, but here’s the basic ingredients, and you can adjust to your tastes.
put this all into a pot and let it cook for a bit:
– peaches (once they start to cook mush them with a fork or potato musher)
– raisins (or cranberry bits or dried cherries or currents)
– onion (diced)
– hot pepper to taste (fresh if you have it)
– ginger (fresh and grated or chopped small)
– garlic (minced)
eat with chips or lentil soup or indian food or rice.
But the thing is this. . . we spent all afternoon on this project and we got a lot done, but there will be more to do tomorrow. And the next day and the next. If we want peaches, this is it. . . preserve them or loose them.
So many things in the garden happen this way. I tried to plant the “exact right” amount of zucchini last year, so that we wouldn’t be overwhelmed, and what happens? None of them grew at all. 0 zucchini. So this year I planted lots, and lots of zukes. I decided that too many was better than none. And overall we’ve been keeping up. . . We’ve dried some and frozen some and given some away.
And I’m sure this is a metaphor, but I’ll let you fit it into your own life and say this: I’m so thankful for the abundance.