August update!

Well…. I picked my first PEACH from my tree!  Been eating a few blueberries and raspberries but no blackberries so far.   There are only a few strawberries but at least the plants now have a home and I look forward to more. There are bunches and bunches of grapes.   Have picked 5 or 6 eggplant and a few more cucumbers.  A billion tomatoes will ripen real soon... probably during this next heat spell.  I've had a few peppers and 2 carrots are growing (the tomatoes pushed them out..  have to find another place for them). The squash, melons and watermelons have suffered because I'm a procrastinator but there is still hope. Most of the apples are rotting on the tree (gotta figure that out) but the pear tree is amazing  I'm looking forward to rhubarb next year and will figure out a way to get to the cherries before the birds do!  Pretty darn cool, huh?

A PEACH!!!

I have a peach!!!

  

Peach leaves… edible!

Peach Leaves
Who knew that peach leaves could be edible? Well maybe not edible, but useful in flavoring what you are about to eat. Someone, at some point found out that peach leaves impart a beautiful almond and floral flavor to whatever they might be steeped in. You can pick a few brand new tender peach leave to steep in milk for about five minutes and use that milk to make ice cream or a peach leaf custard.

Peach Leaf Custard

Every European country has it's own version of custard. And why not? Little children love it. It is easy to digest and very delicate. The ingredients are always on hand. Here is a version Nona Zurlo made occasionally. It no doubt hearkens back to a time when flavorings did not come in little bottles. Whenever we paid a call on anyone, Nona would invariably ask her hostess for a tour of the garden. Little "slips" of flowers and shrubs would always be requested and if there was a peach tree a few leaves would be tucked into Nona's bag. The taste is delicate and unique. If you are having John Ash or Martha Stewart to dinner sometime we guarantee they will be asking you for this recipe and wondering about the source of the flavor.

2 1/4 cups milk
6 fresh peach leaves, washed and dried
5 egg yolks
7 tablespoons sugar
pinch of salt

Crush the leaves a bit to release flavor.

Heat milk and peach leaves to below boiling.

Set aside for 60 minutes.

Beat egg yolks with sugar and pinch of salt.

Strain into milk.

Heat over double boiler until thickened, taking care that the mixture does not boil.

Remove from heat and let stand in a pan of ice water.

Remove leaves. Pour into serving cups or glasses.