With June comes berries. First the strawberries trickle in, slowly followed by blueberries, raspberries, blackberries and cherries. By mid July we’re practically swimming in berries–certainly not a bad problem to have. But as quickly as they arrive, bursting from every stand at the greenmarket, they soon disappear, leaving us with regret. Wishing we had just one more piece of strawberry shortcake, another bite of that raspberry cobbler or another scoop of blackberry sorbet. We try to fool ourselves with California berries during the winter months, but it’s just not the same. While we might not be able to get fresh local berries year round, we can preserve them. A jar of homemade strawberry jam is beyond perfection. You’ll never glance at those Welch’s jars again.
Last week I made some delicious peach lavender jam. As I mentioned before, I love peaches but I’m not too keen on peach flavors. So I wasn’t too sure about the jam, until it mentioned how tasty it was as a cake filling, like the recipe they shared on the next page. Now of course, I immediately thought cupcake. So here it is, another long awaited cupcake recipe.
It’s peach season and they’re everywhere. Did you know they’re actually the second largest fruit crop in the US? If you guessed apples as the first largest, you’re right. Even with the growing season being a little early this year, you should still be able to find abondances of peaches through the end of August. The question becomes what to do with them all? I already made some yummy peach salsa, what’s next on the list?