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.
So inviting! Love the abundance of fresh peaches
Thanks for the tip about putting a pinch of sugar in some water, placing a cutting of basil in & it will keep for a week !! And those peaches looks so fresh and delicious!
I love the sound of your peach butter, I’ll be back to check out that post 🙂
Creme de menthe? Do you make your own?
We sure do, forgot to add that link. https://rufusguide.wordpress.com/2014/05/20/poirots-secret/
I wish I’d read this before I cut back my mint last week. As soon as it grows back I’ll give it a go – page is bookmarked.
Really? Water and a dash of sugar for basil? I’m all over this tip, thank you!
It’s definitely peach season here…will be over very soon. Good tip about the basil. I will tell my sister and daughter.
Hooray! How nice to peek into your kitchen! And you guys make your own creme de menthe? You rock! 🙂 Beautiful peaches, and we have mixed luck with drying chillies (peppers) – we find cayennes work well, but other varieties seem to rot before they dry. Mind you, I just string them up and hang them next to the oven – maybe I should fuss more over them.. 🙂
Love that wooden bowl too! Bellini’s are always a good way to use peaches. Silly chicken, should know better!
How lovely to see an IMK post Greg.
Have a wonderful week ahead.
Those peaches look fantastic! Love this time of year.
Lots of goodies indeed! 🙂
Oh, that last photo is priceless!!!!!!!! Great idea, great way to close the post…
(those peaches are food porn, my friend… food porn)
Well there’d be no drying herbs outside in Brisbane in Summer. So humid and wet! We have to wait until Winter when the days are warm and dry. I’m intrigued by peach butter so will be back to take a look. Thanks for joining IMK.
G’day! Love peaches and your last photo made me laugh too!
Love chanterelles and they are soooooo worth it! Thanks also for this month’s kitchen view!
Your peaches are so pretty. I love the sound of peach butter. Thanks for the tour.
I’m loving your chanterelle mushrooms – I’m yet to try them but can’t wait for that day, they are such a gorgeous colour! Peaches, yummy, looking forward to summer here for these beauties to start showing up. Thank you for sharing IMK
LOL to the last picture 🙂 But I love all the different drying methods you have, I have only tried the oven…! we get a lot of sunshine in Australia on the Gold Coast, so I will now give it a go. Thanks for sharing! Liz x
The peaches look great! Thanks for sharing! 🙂
peach butter? not sure what that is. is it like lemon curd/butter?
Here’s the recipe: https://rufusguide.wordpress.com/2014/08/08/peach-butter/