Savoring Kentucky

Our Farmers Markets Grow in Number, Accessibility, and Recognition

Rona — Thu, 02 Sep 2010 21:46:34 +0000

As farmers’ markets keep pleasing and enticing customers, the markets keep growing in size and number. The United States Department of Agriculture/Agricultural Marketing Service recently announced the number of markets in its 2010 directory: 6,132, up 16 percent from the 5,274 that operated in 2009. In Lexington, we are enjoying both a new East End Community Market, and Bluegrass Farmers Market’s expansion to a new day and location, as the wonderful Lexington Herald-Leader columnist Merlene Davis described recently.

Bluegrass Farmers Market won some welcome recognition from its customers recently. American Farmland Trust sponsored a contest recently aimed at naming America’s favorite famers’ markets, based on patrons’ votes. Bluegrass Farmers Market trounced the competition to be named as Kentucky’s favorite market, receiving 165 votes, 40 more than the nearest competitor, the growers-only Franklin County Farmers Market.

Bluegrass Farmers Market requires its 25 vendors to sell only locally grown foods. The Market operates at 3450 Richmond Road on Saturdays and Tuesday afternoons and at the Lexington-Fayette County Health Department, 650 Newtown Pike, on Thursday afternoons during the growing season.

I find the various lists of beloved markets on the American Farmland Trust site cheering, endearing, and reassuring. I love knowing that people have markets they treasure in Carrboro, North Carolina and Fairbanks, Alaska and Emmett, Idaho and Destrehan, Louisiana and Haleiwa, Hawaii.

This Saturday, if all goes according to plan, I will finally get to go to the new East End Community Market very near my house. I am eager to be there. I want this tiny new market to take root and grow, particularly over this winter, when there will be time for growers to plan and plant for the 2011 growing season.

For current Savoring Kentucky email subscribers: Please go directly to the post to comment and share information about farmers, farmers’ markets, Bluegrass Farmers Market and its new award, or other topics of interest to Savoring Kentucky readers.

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The world is coming to visit central Kentucky this year for the Alltech FEI World Equestrian Games. To help our visitors know more about Kentucky’s food and food ways, Savoring Kentucky is rolling out 116 Savory Kentucky Bites, one for each of the 100 days before WEG begins, and 16 for the days during WEG, September 25 – October 10. Today’s Savory Bite is number 78.

Eating for a Cause: Two Upcoming Harvest Meals

Rona — Wed, 01 Sep 2010 18:55:03 +0000

Happy September! Kentucky’s harvest continues, and with it, plans for special food events that celebrate Kentucky’s astonishing abundance.

Two more opportunities are coming in late September, each for a good cause. You have time to buy tickets and enjoy happy anticipation for the intervening weeks.

On Thursday, September 23, the inventive Food Literacy Project at Louisville’s edge will pair chefs and farms for a six-course (in-door) meal to raise funds to build an outdoor kitchen on Oxmoor Farm. Here’s why, in two steps:

The Food Literacy Project provides farm-based experiential education and entrepreneurial youth development programs that bring the Field-to-Fork experience to life for local youth. (from the Food Literacy Project website)

Proceeds from the event will help develop an outdoor kitchen on Oxmoor Farm where Food Literacy Project participants can create recipes with farm-fresh vegetables. Plans for the space include a simple shade structure with a sink, prep tables, and utensils for participatory cooking. (From event information provided by the Food Literacy Project)

Board member Deb Reese Hall says chefs for this event will include Dallas McGarity of Equus and Michael Hargrove of L&N Bistro, along with several top instructors from Louisville’s culinary schools.

Tickets are $75. Buy your tickets by September 19. To pay by cash or check, please call the Food Literacy Project at 502-491-0072.

On Saturday, September 25, the Autumn Blossom Banquet — a four-course meal served in locally made dishes that will go home with the diners – will take place in Wilder, Kentucky. The purpose of the dinner is celebrate local food and local art, contribute to Slow Food USA, and benefit organic Blue Sky Farm, which is located on the grounds of the Benedictine Sisters of St. Walburg in Villa Hills, Kentucky. From the event website:

Blue Sky Farm is dedicated to providing the best quality local organic food so that the people, their communities, and the land are all nourished simultaneously.

About the meal: Blue Sky farm is providing the organic, sustainably grown produce for the four-course meal. Tickets cost $100/person.

Each serving is paired with its own uniquely designed dish made by local ceramicists Bethany Kramer and Tony Bove. When the meal is finished, the dishes are cleaned, and the same set you ate from – valued at $75! – is packed up and ready for you to take home that night!

Any time I have a special Kentucky harvest meal on my calendar, I look forward to it. I’m not the only one, as Elizabeth Fasolino describes in today’s Wall Street Journal. Perhaps in the dry western U.S. climes that originated dining outside on farmland,or in vineyards and orchards decades ago, one can grow tired of these dinners. Here, though, these events are fresh enough to keep lots of us interested. Sitting in soft Kentucky evening air to eat amazing Kentucky foods prepared by awesome Kentucky cooks and chefs — delicious. It’s great that Kentucky farms, chefs, and advocacy groups are creating more of these beautiful experiences.

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Time to Ketchup with All These Tomatoes!

Rona — Tue, 31 Aug 2010 21:46:53 +0000

The Campsie garden spaces being limited, we grow tomatoes for immediate slurping in season, and do not have enough room for the workhorse paste/plum/Roma types that are useful for saucing. I bought a lot of meaty heirloom Roma tomatoes from Henkle’s Herbs and Heirlooms to make homemade ketchup.

The marvelous homemade ketchup that graced my parents’ table either had no written recipe, or that recipe had been transcended long before my first memory of the look and heavenly smell of tomato juice evaporating slowly in a giant stainless steel dishpan in the oven, a little cloth bag filled with onions and spice floating around in it. Like the Hershey’s chocolate taster who can tell when a mix of ingredients tastes like Hershey’s and is ready to pour and harden, Mother knew how to make the ketchup taste the way she wanted it to taste. So I’ll be trying to re-create a taste I believe I could pick out of any ketchup lineup blindfolded, but do not know just exactly how to deliver.

I believe these recipes will be a good guide. I plan to start with the “Standard Ketchup” recipe and taste and adjust as needed. I remembered from childhood that the tomatoes need to be “dead ripe.” So I let the Henkle beauties ripen — or at least redden — for six days on newspaper on the back porch. The photographs show a bit of the change, though it is subtle.

I’m ready to start the ketchup. Wish me luck!

P.S. My apologies to email and RSS subscribers who received an earlier, quite unfinished post called “update2″ today. I inadvertently published a draft.

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Support for JD Country Milk May Indicate Willingness to Change Both Policies and Consumer Habits

Rona — Mon, 30 Aug 2010 20:35:41 +0000

Merging the notions behind two prominent slogans, I Got Hope that Kentuckians may rebuild a healthy, sustainable dairy economy. This could be good for our human and community health, if done correctly. Tom Eblen’s Lexington Herald-Leader story today about JD Country Milk, the Schrock family’s dairy farm operation in Logan County, Kentucky, feeds that hope.

Tom deftly describes two sides of the family’s current situation: satisfaction that their milk is in such demand, and utter exhaustion, even burnout, from the work involved. The parents and parents children work impossible hours, nearly round the clock, milking and handling the milk from their 38 milk cows. They recognize that more people have come to value JD Country milk because it comes from nearby, is pasture-based and free of unknown chemicals and drugs, and is processed as little as current laws will allow.

The entire world of milk production and marketing is too complex for Savoring Kentucky to address adequately. It is fair to say, though, that we consumers have helped create the situations we now find unacceptable with massive scale agriculture, and a lot of consumers are willing to try something different, smaller, more personal, and more local. If more consumers take interest in locally produced milk, and if consumers are willing to pay more for the kind of work required to produce milk of the JD Country ilk, would that be enough to ease the strain on the Schrock family at JD Country Milk? More generally, would it be enough to make small dairy farms work (again) to support families at decent levels, enough to attract more families back into dairying in a sustainable way? I do not know, but I Got Hope.

Small scale dairy farms in Kentucky have nearly disappeared, as the dairy industry has consolidated, and as most of us have come to take for granted that our milk has to come from who-knows-where, from cows fed who-knows-what and treated who-knows-how, with all potential problems washed away (in theory) in a torrent of processes that cool/heat/cool, manipulate and transform the milk’s very molecular structure in order to render it “safe” for all of us to drink. Still — and this is important — a lot of people in Kentucky love “fooling with cattle,” have a gift for working with animals, and have the land to support good pasture. They need some different laws and some different consumer habits to make the risk of a dairy start-up worthwhile. Will that support come to pass?

Passionate arguments are common about every aspect of milk production and marketing. I have my own views, which may or may not be correct, but I find the demands of milk processing and transport to be scarier than any risks that might come from buying fresh, unpasteurized milk from a farmer I know, in a licensed or certified, inspected, clean, small, pasture-based dairy farm. As far as I know, Kentucky has no way to offer that situation currently, but we could create one. Some states have moved in that direction.

I’m hoping our legislators and health advocates can take heart and inspiration from the success of the JD Country Milk dairy operation. JD Country milk does undergo some processing, but much less than commercial milk.

Perhaps greater awareness of the recent factory farm egg-salmonella link will create more openness among us consumers to consider the ways massive scale agriculture and processing fail to produce acceptable food safety. Perhaps support can build now for a rather different premise about safety: The state could certainly create an inspection and licensing program for small dairy farms, and the costs could be covered by the increased income from a reinvigorated dairy economy — IF our policy-makers were willing to buck the present dairy industry’s wishes.

Going beyond inspection and certification that the state might do, we consumers can make changes in our own expectations and habits. Knowing a farmer and a farming operation personally, visiting the farm, trusting (and verifying) the farmer’s careful management of all manner of food, including milk, amounts to a powerful type of food safety based on mutual care, something that cannot be “inspected in.” I Got Hope that we are moving in that direction in significant enough numbers to support big changes in our state’s farm and food economy.

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Fried Corn Graduates to “Pan-Roasted,” and Ooooh, La La!

Rona — Sun, 29 Aug 2010 22:27:07 +0000

I’m just figuring out how much I like corn, even though parents and a perceptive daughter-in-law have formed an unbroken chain of cornophilia spanning my entire life. To be honest, I took corn for granted, until recently.

“Fried” corn filled lots of bowls on lots of tables as I grew up, without attracting my interest. Things started to change a few years ago during our family’s annual summer trek to the homeland (actually the homebeach) of my fine man and his family. One night, handsome chef-son (one of them) prepared a skillet of Massachusetts “Butter and Sugar” corn, zinging it up with onions and peppers and who knows what. This fried corn (or it may have been “pan-roasted,” which sounds so much more refined) defied my tendency to take corn for granted, and jumped onto my plate. Several times.

It turns out salon.com food writer Francis Lam likes corn, too. A lot.

In case you do not read the whole Lam piece on corn, consider this enthralled paragraph:

…one of corn’s greatest charms is how well it plays with others. With those sugars, that vegetal freshness and a secret, subtle umami, it’s like the little black dress of vegetables. (The little yellow sundress? You know what I mean.) Just off the top of my head, here are a few of my favorite corn friends: tomatoes (of course), garlic, butter, scallions, salami or other cured sausages, cured hams, Parmesan or any other hard cheese — um, OK, soft cheeses too — basil, thyme, mint, tarragon, olives, olive oil, chiles, coriander, cumin, black pepper and other warm spices, anchovies, fish sauce, soy sauce, ginger, pine nuts…

I like Lam’s guidance on how to make pan-roasted corn. He offers a process, not a specific recipe, and he suggests quite a few choice points along the way, making it easy to tailor pan-roasted (fried, skillet) corn toward what one has on hand and what flavors one has in mind. He also included a method for cutting corn from the cob that changed my lifetime habit for the very much better. I’ll leave the specifics for you to discover in Lam’s story.

For the fried, fresh Kentucky sweet corn in the photo above, I chose classic flavor combinations: bacon from Hillside Heritage Farm, plus our own Campsie sweet orange tomatoes, hot jalapeños, and freshly chopped tarragon, mint, and parsley.

Remembering that corn not only plays well with foods but famously serves as wine’s best friend, I’m curious to see how this slightly dressed up old-fashioned Kentucky fried corn matches up with an array of different wines at a tasting we are attending. I’m betting it shines with an off-dry Riesling, grassy Sauvignon Blanc, buttery Chardonnay, and any light-bodied red: a Chianti or Pinot Noir, perhaps. I expect to have considerable fun testing my corn hypothesis with friends.

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Behold the Cucumber Smoothie! Sweet Corn Add-In? Optional.

Rona — Sat, 28 Aug 2010 21:30:56 +0000

Just as a hypothetical, let’s say you had some Cleary Hill Farm Cucumbers, and you started making Aunt Bea’s Immediate Pickly Cucumbers, but something came up. A day later you think, “I wish I knew how to make Alfalfa’s famous Sour Cream Cucumber Soup” – but the recipe does not show up online, and drifting through other cucumber soup recipes fails to inspire….because, let’s just guess – you want to go in the kitchen, and outside into the garden, and play with what’s available.

When that happened to me, here’s what I found and loaded into my blender, resulting in Cucumber Smoothie with Optional Ambrosia Sweet Corn Add-In.

1 cup fresh cucumber chunks, partially peeled, no seeds
1 long green onion stem
1 celery stalk
Handful of mixed fresh herbs: mint, tarragon, flat-leaf parsley
Pinch of dried dill and ground cardamom
1 teaspoon sea salt
1 Tablespoon lemon juice
1 cup cultured milk: I used 1/3 cup each plain yogurt, buttermilk, and sour cream
Freshly grated black pepper

After blending until smooth and tasting, I realized (a) I like the taste and the slightly coarse texture, which reminded me of a smoothie. Then I realized (b) This IS a smoothie: It is better in a glass than a bowl; it is useful as a late afternoon pick-me-up — as fruit smoothies are — and, like all smoothies in my kitchen, it is appropriately made from dibs and dabs. Soups, by contrast, I view with caution, and nearly always with some type of recipe in hand, at least as a starting point.

So – the Cucumber Smoothie. And then I tried a sweet corn add in, and liked the contrast of salty/lemony/oniony liquid with the sweet, chewy kernels. Specifically, this Cucumber Smoothie got dressed up this way:

1 ear microwaved “Ambrosia” sweet corn, kernels cut off; uncooked fresh sweet corn would work just as well

Other add-ins would be good, too, but were not handy. Here’s a list of (so far) imaginary add-ins:

Fine chunks of peeled cucumber
Ice cubes, if it’s a 95 degree day and one wants chillllllll
A few Sun Gold tomatoes, or other sweet cherry tomatoes, halved
Sweet red or yellow peppers, in small dice
Chopped fresh avocado
Finely chopped fresh jalapeño bits or a sprinkle of crushed red peppers or ground cayenne
Or…blurring the veggie/fruit divide…chopped watermelon? Red raspberries?

To your health!

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A Pasta of Our Own: Lexington Pasta Bowls Us Over With Quality, Service, Stewardship

Rona — Fri, 27 Aug 2010 21:45:24 +0000

Lexington Pasta makes a great addition to our community and our tables. Pasta is one of those foods that draws eaters of all ages toward it, and those eaters tend to be grinning.

Lexington Pasta’s ways of benefiting our community start with “The Guys” — owners and co-founders Lesme Romero and Ricardo Gonzales. The Guys believed Lexington deserves its own locally made pasta and had the smarts, experience, and sheer nerve to launch a start up.

Mark Sievers covered the startup for Business Lexington in December, 2009, but I missed that. So I had a grand surprise when I went to the opening day of the 2010 Lexington Farmers Market and found The Guys with customers swarming around them, and yes, grinning in the direction of the small, multi-colored pasta packages.

Having These Guys around is like adding a new kind of music to the local foods lineup. Jazz, maybe. Saxophone jazz. When they saw me with my tiny camera at the Market, one of them pointed out, “We’re good looking guys!” Yes, and their chef’s whites and bright smiles add an urbane note to the weekend Lexington Farmers Markets, while their appealing, visible North Limestone storefront boosts the promising North of Main food scene.

Lexington Pasta has a great Origin Story, too, complete with serendipity and entrepreneurial derring-do. The Guys’ culinary and business skills have already landed them distinguished restaurant clientele, so I’m looking forward to their settling in for a permanent Bluegrass stay.

Next, the pasta quality, of course. Everyone who has tried any of the types and flavors nearly levitates with the pleasure of the taste and texture. I have watched sizable bowls of just-cooked Lexington Pasta disappear from Cornbread Supper tables into happy mouths before the noodles have even stopped wiggling. (Disclosure: Since I have a gluten sensitivity, I’m reporting on others’ palates here. Happily, The Guys are working on gluten free pasta, so I will soon get to try Lexington Pasta for myself.)

Lexington loves Lexington Pasta’s varieties. Don’t these sound good: Spanish Saffron, Fresh Egg, Portobello, Roasted Red Pepper? There are many more. With flavors built directly into the pasta, most are ready after cooking 1 – 2 minutes in salted boiling water. Drizzle on the olive oil; sprinkle on the Parmesan; eat. This is fast food as it was meant to be.

Lexington Pasta champions locally sourced ingredients. The Guys use organic local eggs for their egg pastas and local produce for many of the pasta types. In fact, using “the freshest ingredients the region has to offer” constitutes the first commitment in Lexington Pasta’s mission.

I appreciate the two additional portions of the company’s mission as well. I am a quite recent beneficiary of Lexington Pasta’s second commitment, which is to offer superior service to customers and equally superb environment for associates and suppliers. As I worked on this post, Lesme responded to some questions I raised, using his cellphone — not unusual — but while also serving customers (and, I’m sure, smiling) at the Supersized Central Bank Thursday Night Live event in downtown Lex. That’s supersized service and responsiveness.

The third part of Lexington Pasta’s mission bears quoting directly:

“To revere our social responsibility by using local produce and environmentally friendly products, minimizing waste of any kind.”

We are lucky to have Ricardo and Lesme applying their considerable skills in our region. We are especially lucky that they seem determined to lead by setting a corporate example of service and sustainability.

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Sweet Corn’s Sweeter in the …..Microwave!

Rona — Fri, 27 Aug 2010 03:06:50 +0000

Very simple, very quick: microwaved corn on the cob just became my new favorite method, against all odds and against my anti-microwave sentiments. I got this idea from the people who live in Gourmandistan, where it sounds as if microwaves have few other uses. Until now, I’ve viewed the microwaves as a particularly fine tool for making caramel sauce according to the recipe in Barbara Kafka’s Microwave Gourmet — and that’s about it.

In any case, please try microwaving an ear of corn, or more, but one at a time: 1.5 minutes for one ear, apparently covered by a damp paper towel, then desilked, buttered if you like, salted if you like, and eaten. I misunderstood the guidance and desilked, buttered, salted before microwaving an ear of Briary Creek Farms “Ambrosia.” I can recommend this approach, too. The corn was even better, even more flavorful, even more corn-y, than corn cooked with the quick steam method we have been using this summer.

And some people think reading blogs is a waste of time! This one little find is quite likely to change my life in a cornward direction. I’ll be far more likely to eat a couple of ears of corn for lunch any time I want, instead of waiting for a big shucking experience with multiple ears of corn for dinner a couple of time a week during the season.

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Meet Peachberry: Ice Cream Topping, Stand Alone Dessert, or Side Relish

Rona — Wed, 25 Aug 2010 19:49:29 +0000

Still, still fixated on this summer’s Kentucky peaches. So, for Cornbread Supper this past Monday night — and you’re always invited, every Monday night at 6 PM — I promised “Farmers Market Topping” for the homemade ice cream (about which more in a sec), and then looked around the kitchen and delivered Peachberry. It named itself, and it delighted me and perhaps a few other Supperians as well.

Here’s the approach — hardly a recipe, but some guidance — with personal notes in the appropriate berry color.

Melt a scoop of good blackberry jelly over low heat in a large saucepan. About 1/3 cup will do.
- I used gift jelly. If you do not have homemade jelly, Sunflower Sundries Blackberry Jam will knock your berry-colored socks off.
Stir often until the jelly becomes a smooth syrup. Turn off the heat. Cover the pan and leave it in place on the warm burner.
Add two pints of fresh or frozen whole black raspberries to the pan. Stir well. Cover and leave in place. The berries will warm slightly. They do not need cooking.
- Lucky us: We froze a few precious pints of Reed Valley Orchard black raspberries earlier this summer.
Zest one large lime into a small glass or stainless steel bowl. Squeeze the lime juice over the zest. Add a reasonable scoop of vanilla sugar (see fast, fantastic new system here!) — about 1/3 cup. Add a tiny pinch of salt. Stir a little to help the granules and liquids get acquainted more rapidly.
Peel some fresh peaches. Remove the pits. Chop into bite size pieces. Put the chopped peaches immediately into the bowl with the lime-sugar. Stir gently to coat the peaches; the acid in the lime will help prevent browning.
- I used three giant Bounty peaches from Boyd Orchards. I blanched the peaches (Immerse in boiling water for 40 secs; move to ice water for a minute; bye-bye peach skin, hello sleek peach.)
Mix the peach mixture and the berry mixture together as gently as possible, noting how beautifully the peaches take up a bit of the berry-colored sauce.
Use to top ice cream (more on that still coming up in a sec), or spoon out a bowl and eat as dessert, or serve as a side relish with grilled or roast meats (perhaps adding some onion and hot peppers if you want bite – but you’re on your own with that experiment.)

About that ice cream. For months we’ve been enjoying this Simple Vanilla Ice Cream, made according to the recipe in the booklet that came with the Cuisinart Ice Cream Maker a handsome (and savvy) son gave us a couple of years ago. The machine is something like this.

The better the cream, milk, and vanilla you use to make the uncooked mix in this recipe, the better the ice cream. For Kentuckians who aren’t raising Jersey cows, look for JD Country Milk. JD Country Milk may also sell cream with no additives in some locations, according to this post in Gourmandistan, a beautiful Kentucky food blog I have just discovered. (An appreciative whir of the rotary beater to friend BB for the tip!)

Finally, double up on the vanilla flavor by making your own vanilla sugar, (you can make a lot and save some for the Peachberry, above) while still using a good vanilla extract as the recipe suggests. And add a pinch of salt to sharpen the flavors just one perceptible tidbit.

For that last bit — “Always add a pinch of salt to anything sweet” — I send another installment in the continuing series of grateful “thank yous” to the sweet memory of my own personal First Cook,” Ruth Roberts,” aka Mother, who really could cook.

For current Savoring Kentucky email subscribers: Please go directly to the post to comment and share information about summer peach and berry recipes, adding salt to sweets, mothers, homemade ice cream, real milk, or other topics of interest to Savoring Kentucky readers.

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Eating Crow Re Grilled Peaches

Rona — Tue, 24 Aug 2010 21:13:42 +0000

It’s my job to tell the truth here on Savoring Kentucky, and as a result I have the same Groundhog Day experience over and over: I keep having to own up to some prejudice that had stood in the way of getting to know Kentucky food in all its glory. It is handy to have a blog when I figure out the need for one of these attitude adjustments, as confessing my stubborness publicly seems to clear things up a bit faster than simply saying “Huh” to myself and moving on.

Today’s subject is grilled peaches. After reading umpteen references to them in recipes and blog posts over the past six months, my “fad alert” had sounded, and I had begun to sneer at the very idea of grilled peaches — mind you, without once tasting a single bit of the sneered-at object.

Short diversion: This is my foodie equivalent of turning up my nose at any blockbuster book I see repeatedly in other’s hands and on others’ end tables: surely I won’t like that book, if so many other people do. I am so often wrong, once I get around to reading the book. You’d like an example? Greg Mortenson’s Three Cups of Tea, and its even better sequel, Stones Into Schools. Thank you, dear friend SH, for simply putting the first book in my hand and saying, “Read.”

Which reminds me that I am here to make a confession about grilling “stone fruit” — huge, beautiful Bounty peaches from Boyd Orchards in Woodford County, Kentucky. Yes, I thought grilling peaches was a silly fad, the foodie equivalent of “just because we can,” and yes, I discovered, a bit late, that this method of cooking these fruits amounts to transforming something wonderful into something sublime. Readers — I was so wrong.

Starting with the perfection that is a ripe summer peach, the grill adds some smokiness that frames the peaches’ sweetness, offering a pleasing counterpoint. Grilling also seems to intensify that sweetness. In part, this may come from the warmth, since heat makes sweet things taste a bit sweeter. And in part, it may be that grilling drives off some liquid from the peaches and concentrates their sweet flavors a bit.

In any case, my prejudice disappeared with one bite of grilled peach. I regret that I waited until the very end of the 2010 peach season to discover this wonderful way to brighten just about any grilled meal, but I already look forward to 2011.

I thank the handsome grill-meister who cheerfully tried out grilling peaches alongside mahi-mahi and Stonecross Farm bratwursts for our Sunday family supper — even though neither the griller nor I knew Grilled Peach Procedure. The results of the experiment served as the main ingredient for Grilled Peach-Jalapeño Salsa, which pleased our Sunday supper group, and perhaps will please you.

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