HomeRoast Digest


Topic: peaches (13 msgs / 371 lines)
1) From: Tomenid
The numbers might be higher (I don't know) in SC and GA and CA but the very  
best (by a huge margin) peaches come from Colorado's western slopes where the  
altitude, the heat and the number of cold hours combine to produce the 
absolute  best. When peaches from other parts of the country show up, we walk 
quickly by.  You might say the difference between Colorado peaches and peaches from 
anywhere  else is the same as the difference between roasting your own beans 
and buying  them preroasted at the supermarket.
 
Tom
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2) From: Ken B
Heheh, ok Tom.  When the peaches are in season, your job will be to get 
some and share with the list. ;-)  I LOVE good peaches, and now I want 
to try the Colorado ones.
Best regards,
Ken B
Tomenid wrote:
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3) From: Vicki Smith
BC fruit is also amazingly terrific--same combination one finds in CO.
vicki
Tomenid wrote:
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4) From: Brian Kamnetz
Yeah, I'm ready to head to the western slope tomorrow.... and then
head down into New Mexico for a 33-pound bag of green chilis! Man, I
miss those chilis....
Brian
On Mon, Aug 4, 2008 at 6:57 PM, Ken B  wrote:
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5) From: Bob
AND if you can get them at the farm and not the store, they are 
even better ~ now tease them about the cherries, wine & 
cantaloupes
Bob ~ Parker (Eastern Slope CO

6) From: Sandy Andina
Don't want to start any fights here, but anyone ever taste a good ripe  
clingstone Willamette Valley, OR peach in early September? So sweet  
and juicy I had to stand over my hotel sink to eat it--then complement  
it with a terrific late harvest Oregon (same valley) Riesling and a  
handful of freshly picked and roasted locally grown hazelnuts!
On Aug 4, 2008, at 6:39 PM, Brian Kamnetz wrote:
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Sandy Andina
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7) From: Kris McN
You're singing my song, Sandy.  To tide me over until then - we picked 18
lbs. of blueberries this weekend.  I'm enjoying a fresh blueberry buttermilk
muffin with my Koratie DP 'cano.
Kris McN
On Mon, Aug 4, 2008 at 11:56 PM, Sandy Andina  wrote:
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8) From: Mark McBrearty
Hi Sandy,
Like you, I get to enjoy those Willamette Valley peaches. And the fruits
coming out of the Hood River Valley are incredible as well. I think the
lesson here is that anything grown locally beats anything that is shipped
in. I grew up in Southern New Jersey, and the best tomatoes and corn in the
universe were those that came from a farmers markets sitting right in front
of the farmers home. I live outside Portland now, and if I'm driving down
the road this time of year and my wife or daughter suddenly yells 'STOP!'
then I know the word 'local' was just added to a roadside fruit and
vegetable stand!
I think it's one of the things I love about coffee roasting - I'm getting to
enjoy the fruits of a local farmer, but one located thousands of miles away.
Each morning my wife will say to me as I'm preparing my first cup, "So what
country are you in today?" With SM's beans, I feel like I have a wonderful
link between what I'm preparing in my kitchen and the farm it came from. And
even with my limited roasting skills, I'm producing something that is far
better than what I could buy in the grocery store, shipped in from who knows
where. I can't think of any other food that I can prepare from distant
regions that hasn't lost something on the journey. 
Mark McB
(now going to search the fridge for whatever local fruit my wife purchased
yesterday...)

9) From: Lynne
This is what I get for getting behind in my SM emails! I mean - peaches AND
New Mexico chilis... oh, man...
The only food I miss from when I lived in Tucson was the incredible, simple
green chilis they roasted outside a supermarket (forgot the name). I'd use
them in so many things I would cook... never stopped in the Holy Land itself
- Hatch, New Mexico - but wish I had (and also wish I loaded the trunk full
of chilis - but they'd be gone by now, anyway).
Just read the rest of the thread... head is spinning.. blueberries..
cantaloupe...cherries...must have...
..and - I have never experienced fresh picked hazelnuts..
ah... thankfully the love of wonderful, homeroasted coffee doesn't
end....with coffee!
I'm imagining one incredible meal with all these fresh ingredients, topped
off with the best of SM's homeroast.. heck, I've used most in my biscotti
(haven't used cantaloupe, though - although I used to make an incredible
compote with cantaloupe years ago..) I try to dry my own fruit for the
biscotti, then marinate them in brandy or rum. mmm
Lynne
Brian Kamnetz said:
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10) From: lennsmann
 Oh Boy, now that you've got the chillies in there with SM's
it might be time for a chili throwdown. 
My daughter's in school at Tuscon, 
I'll have her bring home some of those special chillies when she returns.
What a great way to wake up. SMs and chilli recipes.
Jay

11) From: Lynne
Jay - tell your daughter that (at least they used to do this!) they roast
the peppers in front of the Food City grocery at 719 E. Fort Lowell Rd. They
may do this at the other ones, too - but that's the one I used to go to.
Didn't use them just for chili - I put them in nearly everything I threw
together. Yum!
Their website is myfoodcity.com for telephone numbers.  I loved that store -
best bargains around there.
Now that I'm back in MA, we now have a big hispanic population - but, of
course, no one sells those wonderful, roasted peppers. I've tried oven
roasting the kind I find around here - but it's not the same.
I wouldn't do well with a chili throwdown - but I could hold my own with a
biscotti throwdown! (ha) I've only used dried chili in my spicy chocolate
biscotti - my willing victims told me they loved them!
Now I have a jar of VERY spicy chipotle - and I'm headed to the kitchen...
need to roast a decaf so I can have a cup in the afternoon.. hmm - I have a
little Kenya AA Auction Lot WP Decaf left.
Oh, but my lemon biscotti would taste REALLY good with that one (I grate
lots of the peel and add the juice, too, and whip up coconut with it..
That's why I end up making several different flavors!
Lynne
On Mon, Aug 11, 2008 at 9:51 AM,  wrote:
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12) From: Mike Chester
Lynne,
You can order frozen roasted chilies fromhttp://www.dagiftbasket.comThey just started shipping this year's crop of Hatch and Sichler peppers. 
They have them ranging from mild to X-hot. The big drawback is the cost of 
the 2 day shipping.
Mike Chester

13) From: Lynne
Yeah, the shipping is crazy. Going to keep them in mind, though... I wish!
Lynne
On Tue, Aug 12, 2008 at 4:41 PM, Mike Chester  wrote:
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