My favorite peach orchard has completed their beautiful new building. Fitzgerald Farms is located in Woodbury a little over an hour southwest of Atlanta. Two years ago their shed blew down. Last year they had built a much larger shed that was still open. A few weeks ago they opened the final version: a huge enclosed shop and wonderful outdoor porches for sitting.
They stock peaches, of course, along with other fresh fruits and vegetables, plus a range of canned goods. I walked away with a box of peaches and some fascinating lima-like beans. Oh yes, and some peach ice cream in my belly.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...


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