The Mystical, Delicious Peach

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The peach has wonderful mythic associations. It is a Chinese symbol of immortality, and it is often prominently displayed in depictions of the sage Lao Tzu. There is also a legend that a famous Chinese heroine Ho Hsien-Ku who lived in 7th century BC was transformed into a fairy by eating a supernatural peach. They said ever after that she lived on a diet of moonbeams and powdered mother-of-pearl.

According to Paul Beyerl in A Compendium of Herbal Magick, in Shinto legend, Iznagi, a primary male deity, visits the Underworld where he defeats demons pursuing him by throwing peaches from the land of Light and the Land of Darkness at them. Beyerl adds that the peach is considered by the Taoists to be a sacred food.

I have a lovely amethyst carved pendant from China termed a “peach stone.” According to The Magic in Food, by Scott Cunningham carved peach pits are given to Chinese children as amulets against death. Sprays of peach-blossoms are placed over the front door during the Chinese New Year to guard Chinese homes against negativity. Symbolically they bring the blessings of longevity or perhaps confer immortality. He also suggests that as they have been in China for centuries, with appropriate visualization, peaches may be eaten to induce health, happiness and wisdom.

Every Summer I buy my peaches from a nearby farm stand. The owner always has local ones, ripened on the tree in the sun. They taste like heaven to me, and I understand why they might be considered the fruit of immortality. When I feel ambitious, I buy more than I can eat right away, peel and cut them, add a few drops of lemon juice or a sprinkle or two of sugar, and put them in bags in the freezer so we can enjoy them during the winter.

Versatile peaches can be eaten raw or cooked, as a condiment with meat or chicken or as a sauce over muffins or plain cake. Peaches in cobblers or pies, jams, muffins or even peach shortcake are all wonderful ways to enjoy this delicious fruit. Personally I like them best ripe and unadorned with anything more than the sunlight that warms their lovely plumpness.

I can remember my mother putting them up in canning jars. She would pour sugar syrup over them, then lower them into a big kettle of boiling water. Stored in the basement pantry closet, how good those peaches tasted during the long winters of my childhood. They were such a treat, especially when they were served for Sunday dinner over vanilla ice cream

Try this simple peach sorbet. Fill a plastic baggie or pint container with peeled chunked peaches sprinkled with lemon juice or a bit of sugar. Freeze them until solidly frozen. Have ready a simple syrup using two cups of sugar to one cup of water, stirred until melted, cooled and refrigerated. To serve two combine 2 cups frozen peaches with ¼ cup simple syrup, and 1 Tbs lemon juice. Process until you have soft serve ice cream and serve right away.

Recipes for Summer Celebration

Beach Reflections

While I was growing up, I don’t remember my dad cooking out or grilling food. It wasn’t as popular when I was growing up as it is today. One reason may have been that the average husband usually didn’t cook anything. It is also true at least according to my mother that my father burnt everything he tried to cook. Having grown up in post World War I Germany when food was scarce and precious, she was rather fierce about not wasting food.

While I appreciate others’ barbecues, I am not one to cook out. My parents didn’t go camping, and I was never part of any organization that did so I didn’t grow up with it. When I had one, I used to make hamburgers on the outdoor grill but then I read that charred meat wasn’t all that healthy, so I bought an indoor grill and have been perfectly satisfied to use it.

The 4th of July and other summer celebrations are traditionally organized around salads, grilled meats or fish and fruit, baked, or frozen desserts. Central to many of these feasts are potato salad and coleslaw. While it is easy to purchase these from the deli counter, it is also quite simple to make them. I enjoy preparing my own food, and it is my pleasure to create meals for friends. Also I confess to being fond of my own cooking. Over time, I have perfected certain useful recipes.

One of these is an easy to make dressing that is a wonderful substitute for mayonnaise. Not only tasty, it is also, for those of us who are watching them, lower in calories. The recipe, adapted from my 1945 Fanny Farmer Cookbook’ Boiled Dressing, is simple. I call it Instead of Mayonnaise. Mix these dry ingredients: 2 teaspoons sugar, 2 Tablespoons flour, 1/2 teaspoon mustard powder, 1/4 teaspoon salt. Combine and beat together these liquid ingredients: 1 egg, 2 Tablespoons (good) olive oil, 3/4 cup dairy or non dairy milk, 2 Tablespoons vinegar or lemon juice.

Combine everything in a small pot and stir together, then whisk until well blended without lumps. Cook and stir over medium heat until it thickens nicely. This should take about 5 to 8 minutes at most. Cool before using. If stored for any length of time it may separate. Simply stir well and it will be fine. It is excellent with coleslaw. My recipe to serve 4 to 6 is 6 cups shredded cabbage, 1 1/2 cups shredded carrot, 1/4 minced or shredded medium onion, and if you want a colorful salad, add 1 or two cups shredded red cabbage.

Mix all together well, add salt, pepper, and either stop there or add any of these: 2 Tablespoons poppy seeds, 1/2 to 1 cup white or dark raisins, 1/2 cup dried or fresh or canned pineapple, 2 Tablespoons caraway seeds, 1 Tablespoon or more fresh dill 1 Tablespoon ground garlic. Mix with sufficient dressing and serve. I usually add 2 Tablespoons honey mustard dressing and 1 Tablespoon horseradish sauce. This dressing also works well for potato salad, in which case combine with chopped cooked potato, freshly chopped celery and onion, and chopped parsley. Potato salad is also tasty combined warm with olive oil and vinegar and your choice of the above. Serve warm or cold. Bon Appetite!

Tasha Halpert

 

 

The Season of Goodbye by Tasha Halpert

Halloween decor          Among the first things people teach their babies is to wave “bye bye.” Could it be because intuitively we know that saying good bye is one of the things we will do frequently in our lives. I have discovered that the older I become the more goodbyes I seem to be saying. This is not to complain, only to comment. It is also true that I have grown more aware that for every goodbye there is often a hello. Perhaps this is more on my mind as I say goodbye to Daylight Saving Time and hello to Standard Time once again.

This theme has been on my mind recently on more than one occasion. As I put away the last of my warm weather clothes, I say goodbye to the weather I wore them in. The shorts and tank tops go into clothing bags stored under the bed to wait for another season. To be sure there will be balmy autumn days, yet they will not be warm enough for cotton blouses or skirts. I have already begun wearing my woolen sweaters and corduroy pants and putting on my down foot warmers at night

I’ve been watching the leaves change and begin to disappear from the branches of the trees. I say goodbye to the them as they fall, baring the empty branches to the wind. Even the leaves that have not fallen have dimmed. The colors that earlier were so bright no longer flame over the hills but are muted, softened as the leaves get ready to drop. I see the fallen reds and yellows on the ground turning brown and curling up as they accumulate. Swirly gusts rustle them, scurrying them around the lawns and sidewalks as thought hey were little creatures racing to get away from the cold.

Not only my clothing changes with the season. My eating habits and preferences do too. My mother didn’t have access to fresh green beans, summer squash, or other seasonal produce from the supermarket when I was growing up. Now although summer produce is available, I am more apt to eat winter oriented foods. I prefer summer squash in the summer, winter squash in the cool months. It is said to be healthier to eat with the seasons. To me seasonal food tastes right. Warm drinks replace cold ones. Casseroles, stews and soups are the order of the day. Peaches and blueberries are a summer memory and I crunch apples. I say goodbye to one kind of cooking and welcome another.

Also I think of friends who are no longer near, or whose lives are now too busy to allow for visits. I remember those who have left this earth and its pleasures behind for a different kind of existence. I say goodbye to the longer hours of light and welcome the hours of darkness with their invitation to rest. Soon I will say goodbye to being outdoors for long periods of time. Fall is a season of goodbyes yet once we have said goodbye there is always the promise of what is to come. Goodbye is another way of making room for hello.