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Pickled Peach Salad

September 15, 2015 By Danielle 2 Comments

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Currently? Navigation of a pleasant week is being nurtured. The air is warm but the arriving breezes are cool. The sky is an incredible blue with the temperature easing. The hammock never sleeps, just cradles. Nothing is feeling too rushed. Tensions eased and evaporated – perfect rainy days on the way. I have a serene affinity for September, most notably the end when fall begins. Randomly I philosophize that this may be connected to my birth, but these are only ponderings. This year my birth is a lunar eclipse – I will be barking at the moon, sweet friends. Barking, howling, yelping, crying, laughing and loving. I do hope you get to catch it where you are. The blood moon and I will conspire against the sun lightly and jovially.

pickled-peach-dish

The stone fruit is diminishing where I am and we’ve had a relatively inspired experience with canning this year. Preserving the harvest is necessary and totally absolute. It’s a genuine way to extend the life of your hard work or favorite flavors – and perhaps make dreams a reality when several feet of snow blanket the cold, hard ground in a few months from now. Pickled peaches are a charming venture with riveting results. Although my recipe is for a quick pickle – canning peaches is a delight unto itself. How happy the heart can sigh.

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While the peaches are a triumphant song all to themselves, there’s always that slight in the back of my mind that yearns for salad. On this note, it’s quite possible to have your peaches and eat them too. Or remedy any of your heaviness with lightheartedness. Or accept the sooner darkening of hours with openness and possibility.

 

 mustard-greens-long

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Pickled Peach Salad
 
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Author: Rooting The Sun
Ingredients
  • a pickle for the peaches:
  • 4 ripe peaches, flesh still firm
  • 1¼ cup Apple Cider Vinegar
  • 1¼ cup water
  • ½ cup sugar
  • 2 tbl honey
  • 1 tbl crushed red pepper
  • 1 tsp salt
  • 1 tsp peppercorn
  • 1 tsp mustard seed
  • 4 whole cloves
  • 4 anise pods
  • 1 cinnamon stick


  • a summer salad for the soul:
  • mustard greens
  • minced dill fronds
  • sliced raw beets
  • pickled peaches
  • fontina cheese
Instructions
  1. To quick pickle: Slice peaches into wedges and place into empty jars. Add apple cider vinegar, water, sugar, honey, crushed red pepper, salt, mustard seed, clove, anise, cinnamon together in a medium stove pot. Sitr lightly and bring mixture to heat, so to dissolve the sugar and honey. Pour hot liquid over peaches and allow to cool before refrigerating. Rest the peaches a minimum of ten minutes before enjoying.
  2. To salad the soul: Assemble bowls filled with mustard greens, minced dill, sliced raw beet, pickled peach wedges, and thinly sliced fontina cheese. Enjoy with a vinaigrette of equal parts apple cider vinegar and maple syrup, ½ measurement more of oil, and 1-2 tbl of mustard.
3.3.3077

 

Filed Under: Salad Tagged With: beet, cheese, dill, peach

Fig Salad with Crispy Chanterelles

August 8, 2015 By Danielle 2 Comments

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It’s August and what I can’t seem to figure out is how July is now behind us. In September I’ll be resetting my clock for another year and I will either be casually or dramatically (haven’t decided yet) reminded that years are infinite in theory but time is concrete in practice. This is ironically highlighted by my desire for a watch.

Today we are having thunderstorms for breakfast. Today I will look at my dog and understand that she knows me really well. If the sun doesn’t come out we’re still going to be jovial. If the clouds continue to gather we will address them personally. If she doesn’t like the taste of thunderstorms she doesn’t tell me.

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A general buzz and hum is nesting sweetly in the kitchen- for it is that I have acquired both fruit and fungus for inspiration and illustration.

While chanterelles may grow in the black hills, the pacific northwest will always be the beacon in my mind. Foraging is somewhat of a sweet insanity that includes chasing the rain and training your eyes. The satisfaction is quite endless, verging maniacal at times.

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And mania is easily calmed by the deep sweetness of figs.

There is something quite initial about figs to me, as if they are the primary source – the originators.

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I have a summer salad I want to share with you. Peppery arugula, raw figs, green apple, gorgonzola, and chanterelles pan crisped in butter. This is gathered by a simple pepper vinaigrette, which I find quite complimentary of the already assertive flavors.

While this salad cannot bring back lost time, I do believe that it may briefly stop it.

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Filed Under: Salad Tagged With: apple, chanterelle, cheese, fig, salad

Papaya Pistachio Salad with Honey Lime Chili Dressing

July 23, 2015 By Danielle Leave a Comment

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A week long papaya stint has made me a happy summer butterfly. A relaxed sigh battles a crazed obsession as I’ve contemplated this lovely fruit recently. There is something about it that is in complete tune and harmony with me. Such a sweet and subtle taste to compliment its orange blush. Whenst my gazing is over I am left to do only the practical application for this lovely food – make a salad with my gratitude!

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Filed Under: Salad Tagged With: papaya, pistachio

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