Market Recipe: Small-batch peach jam

Peach Jam provided courtesy of Kate Payne, author of Hip Girl’s Guide to Homemaking; yields approximately 1 pint 1. Juice half of a large lemon (~2 Tbs of lemon juice) into a 9 or 10” skillet or saucepan, stainless steel or enameled cast iron preferably. Save spent rind for zesting later. 2. Peel 1-1.5lbs peaches (which […]

Market Recipe: Zucchini Involtini

Zucchini Involtini

Zucchini Involtini Provided Courtesy of Chef Brittan Wilson Egbert 3-4 medium zucchini, sliced lengthwise 1/4-thick 8oz Pure Luck Goat Cheese cherry tomatoes, sliced in half 1 small shallot,minced 2 small peaches, small dice small bunch of basil, chiffonade small bunch of chives, fine chopped olive oil salt & pepper Dice the outer skin pieces of […]

Market Recipe: Watermelon Salad

Watermelon Salad Provided courtesy of Chef Brittan Wilson Egbert  1 small watermelon chopped and deseeded 1 large tomato chopped 1 small bunch basil, chiffonade 1 small bunch mint, chopped 1 small shallot, minced 8-12 oz Pure Luck Goat Feta Pineapple Balsamic Vinegar Salt & Pepper Combine the first 5 ingredients in a large bowl. Drizzle […]

Market Recipe: Hip Girl’s Watermelon Rind Pickles

Watermelon Rind Pickles Makes 2 quarts, recipe based on Linda Ziedrich’s Gingery Rind Pickles in the Joy of Pickling This recipe uses up about half of a medium-sized watermelon. 1. Cut up watermelon into wedges for eating. Cut red portion off the rind and then carefully slice off the dark green portion of the peel. This […]

Market Recipe: Hip Girl’s Honeyed Peaches

Recipe by Kate Payne, Author of Hip Girl’s Guide to Homemaking Prepare your peaches by bringing a medium saucepan of water to a boil.  Depending on peach size, this recipe will use 1lb small (+/-2”) peaches whole or 2lbs larger peaches halved and pitted.  For both sizes, drop peaches whole into boiling water and let […]