Our "Lil" Peach Tree--Part 3 & Other Updates

Our Lil Peach Tree, April 3, 2012.

This tree just never ceases to amaze me.  It's little dark brown or black looking branches just never stop giving.  It has gone from buds to blooms, and now to these beautiful bright green leaves.  We have been lucky to have rain and fair temperatures lately.  Hopefully this trend will continue throughout the summer, especially the hot days and cool nights, which is what will produce my favorite sweet juicy peaches!  Stay tuned!
 

Refreshed Grapevines.

 It is so nice to see these severely pruned grapevines showing some green!  They have bled a good amount, but I think they are going to produce this year!  Spring has been so good to us, and I hope it continues. There are also some tiny bunches of grapes (pictured right) starting to form here and there. 

My Favorite Apple Tree. 

All I can say when I look at this picture is WOW!  Can you believe that every little bloom could possibly produce an apple if pollinated?? That's a lot of apples!  Actually, this is the apple tree that produces the largest amounts of apples in the summer, with its branches hanging full, all of the way to the ground.  As I was photographing this beauty, I couldn't help but noticing the sweet aroma that the blooms were giving off, reminding me of sweet, sweet honeysuckle. The honey bees and yellow jackets were in love with it just as much as I was--there were bunches and bunches of them, at least one on every other bloom, just a pollinating away, creating a pleasant buzzzz and hmmmmm.  Hopefully this is a great sign of what the future holds for this tree.  Last year, with the apples from this tree, I made my bubbly summer apple triple crust cobbler, fried apples, and homemade apple sauce.  But the options are endless I guess, so we'll just have to see what the future holds...

Blackberries & Raspberries.

This year I branched out (ha ha) a little bit and planted Thornless blackberries and Brandywine raspberries, neither of which have I planted before.  Growing up we had plenty of wild blackberries, which won't compare to the nice juicy ones that planted ones can produce.  These are somewhat of an experiment, and I am willing to accept the challenge!

Brandywine Raspberry

Thornless Blackberry

Well, that's all folks!  Stay tuned for more updates, and maybe some even recipes when these tasty treats are ready to come off the vines!

Our "Lil" Peach Tree--Part 2

March 21-23, 2012  

My husband describes this tree as "the little peach tree that could, " and also feels like this tree just keeps saying, "I think I can, I think I can, I think I can."  And he is correct.  It is hard to believe that this tiny little tree is able to produce something as beautiful as it has this year.  In the past week or so, the blooms have started to die off (sadly enough), and the green leaves have started to sprout!!  We have been pretty lucky this year to have rain showers about every other day.  Hopefully this pattern will continue until we have sweet juicy peaches to enjoy!

Our "Lil" Peach Tree, Part 1

One interesting aspect of food is how it is grown, raised or produced, and the beauty it brings to us during the process.  For example, I have the luxury of watching quite a few fruit trees in my yard, from start to finish, year round, enjoying the blooms, the buds, the leaves, the fruit, and even the seeds.  To showcase the beauty of growing your own products, I have chosen this little peach tree in my yard to observe and share with you throughout its peak season.  

But first, a little bit of history of this little tree.  The house, the land, and all of these precious little trees were passed down from Charles' grandparents to his father, and then to Charles and I.  In 2003, before my husband and I got married, we had all of the fruit trees pruned, even this little tree.  The result was...well, let's just say...we didn't think it was going to survive.  We simply left it alone after the pruning with all faith that it would come back the next year.  Actually, it bared miserable looking blooms for the next couple of seasons, and we had given up all hope that it would ever produce any fruit.  But boy, were we wrong!! In 2010, it gave us one big fat peach...only the best tasting peach I have ever put in my mouth!  The "crop" that year wasn't very abundant, but the one peach that we had was well worth the wait.  Unfortunately I have no photos of it, probably because it took the most direct route to my belly.  In 2011, it produced abundantly, but we were then disappointed by extreme temperatures and drought, which did not allow the peaches to ripen. Hopefully that won't be the case this year.

March 6, 2012
This is the first photo, being used to compare the tree week by week. If you look closely, you can see the brand new tiny buds on the ends of each branch, just starting to poke their heads out, promising sweet juicy peaches.  You can see just how little our "lil" peach tree is!

March 11, 2012
The second photo.  Below you can see that the little buds are starting to barely open.  Notice the light pink color.  Also you can see the older growth, or the darker wood, vs. the newer growth, or lighter wood.  Both will hopefully be bearing fruit this year.

 

March 15, 2012

Yeah!  Only four days later, the blooms have started to open!  Actually, there are quite a few clusters that have opened.  Here you see them blossoming in the morning sunrise.  I don't know about you, but it sure brightened my day...

Sometimes something so simple can be so lovely.  I can't wait to taste the fruits of Spring & Summer. You gotta love it!

Stay tuned!  I will be watching the "lil" tree week by week throughout the spring and summer.  Ya'll come back now, ya hear!

Spring Is In the Air, & Everywhere!

Spring is (almost) here!  I say that lightly, because here in North Carolina, it has been a very mild winter, allowing for an early Spring, and I could not be happier!  The trees are budding...and you know what that means?!?!  It means the fruits of our trees and plants will be here very soon!

So, during the first week of March, I ventured out of the cupboard and looked for the first signs of Spring.  To my surprise, I found my lilies popping above ground.  My outside cat, Amber, was rolling in the warm sun, watching the birds.  And last but certainly not least, I found the cherry, peach, and crabapple trees with tiny innocent little blooms!  What a nice surprise!  Guess it's time to start cleaning out the flower beds!   

I'm Back!!

I apologize, I have been away from the cupboard in the last couple of weeks, making funeral arrangements and all of the details that go along with loosing a loved one.  My father-in-law, Ray Norris now rests in peace.  The one thing that comforted us the most during this time was good food.  It just seemed to make the situation seem better, at least for a few moments.  It's simply amazing how food affects us in so many ways, right under our noses.  I would like to show my appreciation to all who supported us during this difficult time.

Moving forward, I am excited to say that Spring is on the way!  I am looking forward to the new birth that this exciting season brings.  I can't wait to see butterflies on bright pink azalea bushes, and honey bees on peach tree blooms, pollinating away, preparing the trees for summer fruits, and vines for blackberries, blueberries, and grapes.  Stay tuned for my early Spring post, coming soon!

With love From the Cupboard,
Jenny

It's Girl Scout Cookie Time!

It's that time of year again! Girls dressed in their Brownie and Junior uniforms, standing out in the freezing cold in front of the local grocery stores with their smiling faces, "Would you like to buy some Girl Scout Cookies?" Your initial thought is "I really can't afford it." But knowing that they are the most delicious cookies on the face of the earth, you buy 6 boxes (or more) anyway.

I did my fair share of cookie selling.  I remember specifically standing in front of the local Food Lion with my best friend and fellow Girl Scout, Claire Bolton, in the cool rain chanting "Girl Scout Cookies $2 a box" as customers entered the building.  (Yes, they were a lot cheaper then!)  I was enrolled in Girl Scouts in 1988 in Brownie Troop 632.  I later was bridged to Junior Troop 1415, both of which were in Council 364 Pines of Carolina.

I was proud of my award!

In 1988, I was the top cookie seller in Person County.  My mom taped multiple Girl Scout Cookie order forms to the windows of her mini van for a "little" advertising.  We would get stopped everywhere we went.  She carried quite a few boxes in the back, and whenever we got stopped, all she had to do was open the hatch, and sell, sell, sell.  I also did my part at cookie booths, selling to friends, family members, fire departments, and schools.  My grandmother took an order form to work for me and sold quite a few.  I sold 500+ boxes that year, and won a free week to Girl Scout Camp, along with a sleeping bag.  That same year I was also featured on the front page of The Courier=Times.  In 1989, I sold 600+ boxes, and once again was the top seller in the county. 

Peanut Butter No-Bake Cookies

Yeah...you know, the ones that you used to get on your green-tinted, sectional lunch tray in high school??   Those are the ones!  The traditional Halloween meal that was served in our public school usually consisted of brunswick stew, your choice of a grilled cheese or peanut butter sandwich, and then there were THESE...

...peanut butter no-bake cookies...

 They just seemed to fit this meal perfectly. They were sooooo good!

 My husband and I love making these at Christmas time too, at a time when we tend to crave the comforting foods we had as kids. We each grab 2 spoons and stand on opposite sides of the counter, piling up heaping teaspoons of warm, chocolaty, nutty, and just plain yummy cookies.  It somehow brightens our spirits during this magical, yet stressful time of year. 

Molasses Cookies

Charles, my beloved husband, kept saying to me, "You keep promising me you are going to make those, but you never do."  So I finally did.  I looked for recipes for molasses cookies, similar to the ones that I remember making in culinary school.  I remember being proud of myself, capable of producing these wonderful treats from scratch.  

Thick & cakey batch

And now I get to share them with my hubby. He took a bunch to work for their Thanksgiving feast, and I made a separate batch to take to our traditional Thanksgiving family meal. Both batches came out a little bit different.  One was flat and crunchy, and the other was thick, soft, and cakey.  Both were very tasty.  The difference very well could have been the temperature of the butter before it was put into the mixture, or the amount of time the mixer ran at each stage of mixing.

No Bun Pun Intended...Ultimate (Cinnamon) Buns

I know, I know, it's pretty cheesy......CREAM CHEESY!!! LOL.  I came up with quite a few bun puns, but I just couldn't bring myself to use them in this post...I just had to keep it simple and clean.

All puns aside, a great cinnamon bun is hard to find.  The only way I felt I could satisfy my hunger for a warm sweet, cinnamon-y bun, was to make my own.  I wanted to be able to smell them baking in my own kitchen, just enough to warm my heart.  No "Cinnabon" could replace that fresh from the oven sensation we all love so much. 

Baking any kind of yeast dough is a lengthy process...from mixing the dough, letting it rise, forming the dough, and then letting it rise again.  It was an all day process for me, but well worth the wait.  Looks like the little dough boy helped too!!

Continue reading for recipe...
(Revised from America's Test Kitchen, All-Time Best Holiday Recipes)

"Tis the Season

Norman Rockwell

'Tis the season to fill everyone's heart with something tasty to eat!  The best gift a cook could ever receive is the satisfaction on their guests' faces when they indulge in something you have prepared with your own two hands. The love that is shared during this process is priceless.  Whether it is friend to friend, family to family, friend to family, cook to cook, or cook to guest, there simply is no replacement for the joy it brings to one who loves to cook and share.  This my friends is the passion of food.

Corncake--I Mean--Cornbread

Brunswick stew, pumpkins, bake sales, yard sales, flea markets, and fall fundraisers.  Fall is just around the corner now...the leaves are starting to change and fall to the ground, and we are starting to have longer, cooler nights here in North Carolina.  It is my favorite time of year for many reasons, but I think my absolute favorite has to be the hot meals that comfort us throughout the cooler seasons.  Here my focus isn't necessarily on the main course, but the bread...nice, soft, steaming hot cornbread.

Summer 'Mater Sammiches

I just can't go on without sharing this experience.  It seems simple for some, but it is just so satisfying and simple...and of course for me, it brings many great memories back to the surface. 

Wheat bread, juicy maters, southern Duke's Mayo, salt and freshly ground pepper...that's all you need to experience this creamy, salty and acidic goodness.

Bubbly Summer Apple Triple Crust Cobbler

The refreshing yet warm, country smell of apple cobbler reminds me of Fall, only a little bit early...cinnamon, brown sugar, and of course, the crisp yellow apples.  

To me, the best thing about a cobbler is the crust.  If you agree, you would love, love, love this!  It has a soft bottom crust, a crisp top crust, and an extra crispy crust drizzled over the top before baking.

This extra crispy, thin crust is what makes this cobbler delish.  Made of equal parts brown sugar and butter, and a little flour, it gives the apples a caramel kiss of flavor.  You can almost eat it like a cookie, sopping up all of the melted ice cream and applesauce that has left its mark on your plate.

The second best part has to be the home grown apples.  They are the bigger and better this year, the best I have seen in the 8 years I have lived here. I am still unsure what type of apples they are, other than a gracious, soft, yellow apple, not too sweet, and not too tart.  They seem a little mealy, but nothing a little cooking can't fix!

And last but not least, the cobbler must be eaten warm with a nice scoop of vanilla bean ice cream, slowly melting down the sides.  After this scoop of vanilla, I just might have to switch to the butter pecan...hmmmmm.

The end product is a warm, thick, and bubbly cobbler, with a cool, creamy melting ice cream, tart summer apples, and lots of homemade love in my tummy!

The "O" Balls

Last year, for the holidays,  I decided that shopping for gift after gift was a bit too much of the norm.  I wanted to give a gift that had a "bite" of a special touch. Let's just say I felt like Willy Wonka and the Keebler Elves had visited my home.  I made all kinds of cookies, breads, candies, and spiced nuts for friends and family.  And then there were these...oreo balls.  I was surprised when I was told by my step dad (Ken) that these were his absolute favorite "sitting-at-the-computer-late-at -night-snack."

These "preciouses" consist simply of oreos, cream cheese, white chocolate, and of course, a little bit of love.  The sandwich cookies are lightly crumbled, mixed with cream cheese, and then covered in creamy white chocolate.  I had no idea these would be soooo tasty. With a crisp white chocolate shell, and a soft, cakey, dark chocolately filling, its was a match made in heaven. One can only imagine why Ken calls them "O" Balls...of course it's because they are made with oreos...ha ha.

I made a couple dozen upon request for one of my husband's friends...the result...no other "brownie" is allowed to replace the oreo balls in their house...

So who knew something so simple could start such conversations, deliver such smiles, and create such memories?  Especially something that my very own hands created...

P.S.  I wonder what would happen if I accidentally spilled some mint extract into them next time? Hmmmmm.....

Crabapples are such a yummy treat!

The low branches were hanging full!

The center contains seeds like an apple.

These tiny and tart fruits are similar in appearance to apples.  They grow in bunches with a stem similar to those of cherries.  They have an extremely tart flavor, comparable to lemons.

Crabapples are grown normally for their ornamental abilities.  But I was curious.  Since they were an edible fruit, I figured there had to be some way to utilize the bearing fruit.  The only recipes that I found were for jelly, chutneys, or cooked in addition to another ingredient, mainly because they are inedible by themselves.  They are packed with a natural fruit gelatin called pectin, which is the ingredient that causes jelly to thicken.  When cooked with sugar and pushed through a sieve, they produce this wonderful, flavorful, vibrant, ruby jelly.

Crabapples are very labor intensive.  I spent about half an hour plucking these delights from the tree.  I was accompanied by the sound of a gray dove somewhere in the distance, and a light breeze to keep me cool.

Wonderful as an afternoon snack!

Next I took them inside, removed the stems (which was no easy task), and thoroughly washed them to remove the bloom ends.  They were then cut, cooked, and strained.  Sugar was added, and the pulp was reduced once more.  Then it was poured into a glass jar and allowed to cool overnight. Definitely well worth the wait...even Charles enjoyed it!

From my very own tree!

There is absolutely nothing better than harvesting your own fruit to fill your own tummy and fridge...