GOOD TASTE

by Jan Walsh
Last summer I discovered the biggest and best blueberries ever at Tria Market. After taking home a couple of pints of these berries, I was grateful that no one else in my family was a blueberry lover. It was love at first bite. And they were all mine.

Petals from the Past, located in Jemison grows these berries. This year there was a bumper crop, and I was ready and waiting when they arrived at Tria Market. A couple of weeks later they became available at my neighborhood Piggly Wiggly at River Run—doubling my pleasure.

They are beautiful in a fruit salad, with cheese, in cereal—and best of all alone right out of the plastic box.

Tria Market finds fresh uses for the berries in their dessert of Chilton County Peaches with Alabama Honey and Goat Cheese.

Grilled Chilton County Peaches with Alabama Goat Cheese
4 whole Boozer Farms Peaches
1/2 stick unsalted butter
1/2 cup dark brown sugar
1 cinnamon stick
9 oz. Belle Chevre goat cheese
1 1/2 tablespoon Alabama honey plus a little more for finishing the
dish
Zest of 1 lemon
Juice of 1/2 lemon
3 Leaves of Fresh Mint plus a few mint tops for garnish
1 Cup Candied Priester’s Pecans
A few (Petals from the Past) blueberries or another seasonal fruit.

Heat grill, preferably wood-fired. (Cooking over a woodfired grill using apple wood adds a hint of smokiness to this dish that can not be accomplished using a gas or electric grill.) In a small saucepan melt butter and brown sugar together until they foam. Cut peaches in half and remove the pits. Brush butter and sugar mixture on the peach halves. Grate a little bit of the cinnamon stick on the cut side of the peaches using a MicroPlane. Spread the coals to either side of the grill, lightly oil the grill grate to prevent sticking, and place the peaches on the hottest spot of the grill, making sure they are not directly over the fire. Let the peaches cook for a few minutes and turn them once to achieve diamond-shaped grill marks (10 o‘clock to 2 o’clock). Remove the peaches from the grill and let cool.

Meanwhile, in a small bowl, mix the goat cheese, honey, lemon juice and zest, and chiffonade of mint leaves. When the peaches have cooled to room temperature, use two small spoons to make a quenelle of the goat cheese and place on top of the peaches. Arrange the peaches on a platter and drizzle with some of the honey. Garnish with mint tops, candied pecans and fresh seasonal berries.

Boozer Farms Peaches can be found at Tria Market along with the rest of the ingredients in this recipe. You asked for a local recipe, this is the epitome of it. Nearly all of the ingredients used in this recipe are produced right here in Alabama.

Enjoy!
August Birmingham, Alabama

  

 
Digital Newstand

View Magazine

Summer Travel

bmag buzz

What are you doing
this Weekend?
 



 
bmag bonus


This Month's Giveaway ...
Tickets to Martina McBride Wake Up Laughing Tour at Verizon Music Center, Aug. 28

Enter Your E-Mail Address to Win!