Friday, September 11, 2015

Whole Wheat Peach Kuchen

Millions of peaches, peaches for me…

It is a song lyric, I am sure is stuck in many heads this time of year. Here in western NY, peaches and apples are ripe, local and plentiful, three things that are very important to me, and inspire most of my meals.

A cookbook that has been on my radar for a while is the Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-With-Less, edited by Mary Beth Lind and Cathleen Hockman-Wert. It is published by the same people who put out More-with-Less, and has the same mentality I have lived with for my life. When it comes down to it, I will not buy something organic that has to be shipped in from across the country or world because what is the point. I’ll find a substitute, or in some cases, organic doesn’t really matter. I would rather support my local agriculture, work with what was probably picked in the last 48 hours, than something that was harvested immature, and shipped a distance resulting in pollution. This is a key reason in why we choose to participate in our local CSA. Anyway, back to the peaches…

            There are some things in my fruit cellar that I only do biannually, they keep fine, and are an undertaking to complete sometimes. Canning peaches is one of them, I’d rather do a ton at once every other year, then yearly. Don’t get me wrong, peaches are ending up in jars this year too, but in other ways. I have tackled jam and liqueur so far, but plan on getting into chutney as well. Fast forward to yesterday, the fruit flies were threatening to arrive in full force, and I had some beautiful peaches on my counter, perfectly ripe and ready, so I made kuchen. This recipe is from the first of the two cookbooks that I mentioned above (SIS), I am giving it to you here with my variations. 

Whole Wheat Peach Kuchen

¾ cup whole wheat pastry flour
½ cup all purpose flour
2 Tbs sugar
¼ tsp salt
¼ tsp baking powder
¼ cup ground almonds
¼ cup cold butter

Combine all dry ingredients above in a large bowl, cut in butter until crumbly and pat into a pie pan or oven safe frying pan.

4 cups peaches, peeled and halved
3 Tbs sugar
1 tsp cinnamon

Arrange peaches in crust. Mix together the cinnamon and sugar and sprinkle on top. Bake in a 400° oven for 15 minutes, then:

1 cup plain yogurt (I had greek in the fridge)
1 egg, beaten
2 Tbs sugar
½ tsp vanilla

Combine and pour over peaches and bake for an additional 25 minutes or set.


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