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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jul 24, 2002
Page
5
July brings peak peach season with plentiful fruit and low prices. Smell and test each peach for a floral aroma and gentle give at the stem to pick ripe, juicy fruit. Roasting briefly with herbs or spices can concentrate sweetness if you cannot eat all raw fruit.
A recipe collection outlines roasted peaches with butter sugar and herbs then bakes in pie form. It includes peach chutney with cider vinegar onions raisins currants peppers mustard seed ginger and chili peppers, plus serving ideas and references to Ronnie Fein's cookbook.
Guidance covers ripening at room temperature in a paper bag, refrigeration after opening, fuzz removal by rubbing with a dry towel, and peeling methods. It explains freestone versus clingstone peaches, stone removal, and freezing with lemon juice or sugar to prevent browning, plus approximate yields for peaches.
The Washington Post notes corn chowder reflects American cooking born at the hearth and refined in homes. Corn replaced seafood in many regions as settlers moved west, with bacon, onions, potatoes, and celery forming a chunky, stew like base. A dairy component is common, but modern recipes favor stock and minimal cream, with corncobs enriching flavor.
A hearty corn chowder recipe uses red bell pepper onion celery bacon and potatoes with corn kernels and cobs for broth. Simmer cobs in stock then cook vegetables with flour fat and cream, add broth corn potatoes and salt, simmer until tender, finish with cream and adjust seasoning.
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