Our kitchen in the summer is a pretty place and a pretty busy one too. Fresh ingredients abound and we tend to splurge at the farmers market. Here’s a look at our kitchen in August.
The peaches in the bowl are for peach butter. What to do with the leftovers in the background?
Recipes coming soon.
I like to place a clipping of basil in a glass of water with a little sugar to save me the trouble of going out to the garden every time I want a few leaves. The basil will survive for at least a week in the windowsill.
All summer I have multiple racks drying peppers and herbs for the winter. For herbs just rinse, pat dry and place in a single layer on a plate. They will dry out in about four days. Then just store in an airtight container for use all year. As for peppers, I like to place them in direct sunlight each day outside and bring them back in at night. Watch out for rain and humidity though. Alternatively they can be dried in the oven with the door propped open on very low heat or just placed in a spot in the kitchen that gets sunlight during the day. Outside in the sun dries them the quickest though.
As a treat we got a pound of fresh chanterelle mushrooms. What to do with them?
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.