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    Half-sour cucumbers, hold the salt

    Half-sour cucumbers, hold the salt

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    Copyright 2008-2015Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form for permissions before reprinting or reproducing any of the material on this blog.

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Nectarine Sorbet, Light on the Sugar

Nectarine sorbet, ready to freeze

Last summer when I had too many nectarines all at once, and they were starting to go soft in the fridge, I sliced them up and froze them as-is to dig out and gnaw on whenever the temperature got over 100 or so–which it did, often. I did admit it wasn’t a recipe, as such, and that if you really wanted, it might be worth blending them up for a granita or sorbet. But it was too hot to bother, and I didn’t care how silly it looked to stand around with the freezer door open just to grab a wedge and chill myself a bit.

This summer, luckily, I have the same problem–not the nectarines from the big Ralph’s/Kroger supermarket, those are still hard as rocks and have almost no scent most of the time. But the Armenian greengrocers get all the overgrown, just-about-overripe, bee-bitten and split-pit nectarines and peaches, the ones that aren’t perfect, hard and shiny, and that have an insane-making aroma when you pass by.

I always have to grab as many as I can, which is about eight or ten at a time, and hope I can hide them in the fridge just long enough to snag one for myself before my teenager decides they all belong to her and what are we looking at her like that for? Grrr…

Well–I hid them from myself as well this time, buried them under a couple of bags of fresh herbs for a couple of days, and when I relocated them, about seven of them were getting just to the point where I had to do something or else. So I cut them in wedges and froze them, of course. It was a lot–about a quart of cut-up fruit. And after testing out a couple of wedges, I thought, well, what if I try the sorbet thing with the rest of them after all?

frozen nectarine wedges

The only problem with sorbet is that it usually contains a lot more sugar syrup than I think it needs if the fruit is properly ripe. Three-quarters of a cup of sugar (150 grams) for a quart–sometimes just a pint–of sorbet is like drinking whole cups of Concord grape juice. Very spiky for a diabetic kid–or prediabetic adult. With the carb content of whatever fruit you use, it can add up to 35-45 grams of carb per serving. A whole large nectarine by itself has about 25 grams of carb, and at least it’s got fiber.

And the toothaching standard of American commercial dessert sweetness blankets the taste of fresh fruit until it’s not really fresh anymore. It might as well be canned. This is acceptable–just–for blackberries and raspberries, which are pretty sour if you don’t add sugar, and which keep a lot of their flavor cooked, but absolutely horrible for nectarines and peaches.

If you can get nectarines or peaches that actually taste like they came off a tree and not out of a warehouse, you do not want to cook all the wildness and tart freshness out of them (apricots–go for it; they actually improve sometimes with baking). Continue reading

This always happens right before vacation…

Finally, finally, we are going to the East Coast. We’ve had to put off seeing my mom and my sister (and assorted boys) twice since December due to incessant snow, none of which hit Los Angeles in the slightest. So as soon as school lets out, we’re packing for an ungodly wake-up call the next morning and getting out of SoCal for a bit more than a week. The cat gets a hotel/spa vacation without all the schlepping around between Bahston and New Yawk. We get the do-we-have-enough-clean-undies-to-make-it version.

So good, already. But as in many of my tangled big-event preparation schemes, I have a slight problem with the fridge:

Stuffed fridge right before traveling

The problem, part I…Note the tomatoes: 10+, excessively ripe, and the invisible 6 or so red peppers behind them. Not to mention the huge bag with 7-8 bunches of fresh herbs…

fridgedoor

Part II, the door…Note the huge bag of nectarines, lower left, the chiles just behind the mushrooms and two bags of apricots at right, just because…

AAAgh…just a little insane. Suffice it to say, it’s been an enthusiastic week or so vegetable-shopping-wise because the Fresno tomatoes are back in my local greengrocer’s, along with a lot of other produce, and I’ve gone overboard on a number of items, not least of which are lemon basil, mint, dill and tarragon (which I haven’t even decided if I like). The market beckons, the low prices for herbs and vegetables even more so, and the sun’s finally come out again after a month of gray days. And I’m a purple thumb as a gardener, so the greengrocer’s wares beckon even more strongly. How could I not want it all? But a little thought for the calendar might not have gone amiss.

So I’m in trouble again. We leave in 4 days. There are a maximum of three humans in the house (depends how we’re behaving at any given moment). Nobody but me really gets into gazpacho the way they should–though they will go with salads (the coarse-cut version of gazpacho). And it’s a sorry day when you have to threaten people with apricots and nectarines three meals a day. We should be reveling in the produce section, not roiling in it. If we were staying here, this would be an ideal scenario for the next week and a half, Continue reading

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