Luckily, we had to walk a little distance back to car. I got tiny yellow plums, a pile of peaches, adorably bumpy cucumbers, a bunch of red and yellow grape tomatoes, and a pile of other produce that caught my eye. It’s so big! It reminded me a bit of Haymarket in Boston, smaller and not every day, but a similar concept where all sorts of vendors buy fruit and vegetables and other commodities, set up their booths in an open air market, and try to sell you. Last weekend, when we were up visiting my in-laws in western NY, my mother-in-law and I went to the Public Market in Rochester. The kind for cocktails, not the green ones…) If the tests work out, expect to see some of those drinks soon! (Also, shrubs. I can do days! Right now I’m thinking rum infused with grilled pineapple and bourbon infused with apple pie.
This time around I’ve been reading up the process and days is more like it. I did it once years ago, but the recipes I followed took months and we weren’t too happy with the results. 🙂 However, we already loved it so I told him it was time to move onto the next one!įor the next one, I think I’m going to try infusing some liquors. He certainly was wanting to ‘test’ this recipe a few more times before I posted it.
If you ask my husband – between baking and drinking – I’m not sure which one he prefers. Some make into baked goods, which I can then freeze. One consequence of my need to buy All The Fruit at this time of year is that it’s hard to eat All The Fruit before it goes bad. Fresh peach juice is the key to my peach margarita! Margaritas and summer just go together, don’t you think? And do you know what else goes with summer? Ripe and fresh peaches! This peachy margarita is an excellent (and tasty!) way to use that peach on your counter which is a little too soft.
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