Nuts for Nectarines
Many of you are familiar with the great romantic poet Keats’ Ode to a Nightingale. But have you read his homage to a nectarine?
“Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine — how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry.”
John Keats (1795-1821)
Keats understood that a nectarine, just arriving at market, is more than a hairless peach with smoother skin. So much more. There is something so bright, clean and refreshing about a just-ripe nectarine. This is one stone fruit that knows exactly what it wants to be whether pickled or eaten out of hand.
It stands up far better than frail-of-flesh peaches do to savory preparations as in this beauty of a salad from Epicurious. Though the recipe calls for burrata, Joe Tomato’s creamy mozzarella would work just fine.
Or, for another way to combine mozzarella and nectarines, consider making this “summer in a stack” recipe at your next dinner party – as easy to make as it is on the eye. If you want to try this recipe with classic tomatoes, know that Honey Locust Farmhouse is back this week with some stunning tomato specimens (along with her elderberry concoctions).
Or, you can toss sliced nectarines on a homespun pizza as in this easy height-of –summer recipe from Alexandracooks.com.
Saratoga Crackers is here this week. Don’t forget you can drop shards of their parmesan crisps on any summer salad for some extra crunch, flavor and panache. Continue reading July 30, 2015