FALL IS FOR FOOTBALL!!! FANS!!! FOOD!!!

Only about 15 days left to go before the first Auburn football game on Saturday, Sept. 4, 2010. A new season, a lot of promise, opportunities, hopeful beginning. Come what may, the Auburn faithful will come together as a family to support our team, see friends, and have a great day!

Tailgating means good food shared with a lot of strangers on the way to making new friends. Sharing recipes is another Auburn tradition and many good ones have been handed down from the first tailgaters who rode the train to Columbus or Atlanta to attend football games.

Over the next two weeks or so, I will be seeking many of you out to pry your prized recipes from you. Look for these recipes each day leading up to our first game and please, share your favorites here.

Thanks,

Ginger

ELBERTA PEACHES

The sweet Elberta peaches are here with an expected season of 2 to 3 weeks. Now is the time to bring out peach recipes and enjoy these big, juicy peaches. I had a customer stop by to pick up some ripe peaches to make the following Peach Soup. These hot days call for something this easy and cool to make.

Peach Soup

2 fresh, ripe peaches, peeled and sliced
1 tablespoon sugar
1/2 cup apple juice
1 tablespoon lemon juice
few drops vanilla extract
1/2 cup plain yogurt

Place ingredients, except yogurt, in blender and puree until smooth. Lightly whip yogurt and fold into the puree. Chill. Garnish with extra sliced peaches.

This would be a hit for a light lunch of chicken salad. Let me know what you could serve this with.

JAMMING JULY: JAMS ARE EASY TO MAKE!

Let's make a list of all the fruits that are in season now: peaches, plums, nectarines, blueberries, figs, pears, blackberries. I am sure I missed some, but you get my point that NOW is the time to make jams, jellies, preserves and syrups to enjoy with friends and family later in the year. I don't know about you, but I simply love to receive a fresh-baked loaf of bread and a jar of homemade preserves. When we make preserves, it tells something about us. We have the foresight, like Aesop's ant, to save the best for later.

In case you missed strawberry season, here is a recipe for easy Strawberry Fig Preserves:

Strawberry Fig Preserves

4 cups mashed figs

3 cups sugar

2 small boxes strawberry jello

Combine all ingredients and cook for 10-12 minutes over moderate heat. Pour into sterilized jars and seal. Yield: 2 1/2 pts.

Keep refrigerated.

At The Market at Blooming Colors, we have the Cooperative Extension Preserving Guide available for purchase. This Saturday, July 24, at 11:00a.m., we will have a practical demonstration on how to make blueberry preserves.

Please contact me, Ginger Purvis, (334) 524-4767, for more information.