Food & Drink

By Bob Lipinski

Bob Lipinski

No, we’re not talking about Kansas or Dorothy! The Rhône Valley, a major grape-growing region, is located below Burgundy in the southeast of France. Rhône Valley’s wine production is more than 80 percent red with some whites and even rosé wines.

In northern Rhône, the powerful reds are made principally from Syrah grapes, while in the south Grenache rules along with some Syrah. White wines made in the region are from Marsanne, Roussanne, Viognier and other grapes.

My cheese recommendations for the wines are two families of goat’s (and some sheep) milk cheeses — Picodon and Tomme. If you can’t find them try Banon, Camembert, Cantal, or Saint-Marcellin.

I recently had an opportunity to taste the red, white, and rosé wines of Château Mont-Redon.

2016 Château Mont-Redon “Lirac Blanc” (Blend of Clairette, Grenache Blanc, Roussanne, and Viognier). Perfumed bouquet and flavor of citrus, orange peel, peach and pear. Clean, lively and zesty with a pleasant aftertaste. Serve with Thai chicken in a spicy peanut sauce.

2015 Château Mont-Redon “Lirac Rouge” (Blend of Grenache, Syrah, and Mourvèdre). Aroma and flavors of blackberry, black cherries, black tea and licorice. Hints of toasted bread and violets abound. Try some blackened tuna with a mild wasabi sauce and cubes of pineapple.

2016 Réserve Mont-Redon “Côtes du Rhône” Blanc (Blend of Roussanne, Grenache Blanc and Viognier). Explosive bouquet of orange peel and stone fruit. Clean in the mouth with a crispy finish and long aftertaste. Several slices of Virginia or honey-ham would work nicely.

2016 Réserve Mont-Redon “Côtes du Rhône” Rosé (Blend of Grenache and Syrah). Salmon-colored with flavors of watermelon and raspberries. Dry and easy to drink with a strawberry finish. Delicious! A fun wine to drink with pizza, nachos, or some smoky ribs.

2014 Réserve Mont-Redon “Côtes du Rhône” Rouge (Blend of Syrah and Grenache) Ruby-colored with a bouquet and flavor of spicy jam, mulberry, licorice, tea, raspberries, and raisins. Grab a thick veal chop grilled with rosemary and finished with a mushroom sauce.

2014 Château Mont-Redon “Châteauneuf-du-Pape” Blanc (Principally from Grenache and Roussanne with a lesser amount of Clairette, Bourboulenc, and Picpoul) Intense floral bouquet of honeysuckle and daffodils with flavors of citrus, hazelnuts, marzipan and peaches. Great finish and lingering aftertaste. Don’t over chill. Try it with grilled halibut in a citrus sauce and wild rice.

2014 Château Mont-Redon “Châteauneuf-du-Pape” Rouge (Principally from Grenache, Syrah, and Mourvèdre, with a lesser amount of Cinsaut, Counoise, Muscardin, and Vaccarèse) Maroon-colored with a bouquet of herbs, jalapeño pepper, dried berries, and black tea. Dry and full-bodied with flavors of dark cherry, plums, raisins and figs. Still quite tannic and needs several more years of cellaring. I served it with a Porterhouse steak and baked potatoes. Excellent.

Bob Lipinski, a local author, has written ten books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple”, available on Amazon.com. He conducts training seminars on wine, spirits, and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

Sauteed Zucchini Parmesan

By Barbara Beltrami

Zucchini. They come in all sizes from Neanderthal club to tiny thumb size and everything in between. There’s not much you can do with the former except peel it, scoop out the seeds, cut it into chunks and make a soup or stew. But any small or medium zucchini are excellent stuffed and baked, in a ratatouille, in muffins or tea breads, or just sautéed, all excellent disguises for veggie-phobic eaters.

And then there are zucchini flowers, also delicious stuffed with ricotta or batter fried. If the blossom grows on a regular stem, pick it. If it has a little squash starting on its other end, don’t pick it — it’s going to grow up to be a zucchino. Frankly, I don’t think they have much flavor and are cumbersome to cook, but if you want to go to the trouble, they do look pretty when you serve them. Here are three recipes that use the zucchini bounty of the season in a bread, sautéed and in soup.

Sauteed Zucchini Parmesan

Sauteed Zucchini Parmesan

YIELD: Makes four servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 tablespoons minced shallots

Four 8-ounce zucchini, julienned

Coarse salt and pepper, to taste

1 tablespoon chopped fresh dill, thyme or oregano

4 ounces grated Parmesan cheese

DIRECTIONS: In a large skillet over low heat, heat butter and oil. Add shallots and sauté until opaque and soft, 5 to 10 minutes. Raise heat to medium, add zucchini and cook, tossing frequently, until just soft and starting to turn brown. Add salt, pepper and herbs. While zucchini is still hot, sprinkle grated cheese over it. Serve immediately with meat, poultry, fish or eggs.

Zucchini-Carrot Bread

Zucchini-Carrot Bread

YIELD: Makes one loaf

INGREDIENTS:

2 cups flour

¼ cup white granulated sugar

¼ cup firmly packed brown sugar

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

1 cup grated zucchini

1 cup grated carrot

¾ cup finely chopped walnuts

1 egg, well beaten

Scant ¹/3 cup oil

½ cup milk

DIRECTIONS: Preheat oven to 350 F. Grease and flour a 9- by 5- by 3-inch loaf pan. Stir together flour, sugars, baking powder, salt, cinnamon, zucchini, carrots and nuts. Mix egg, oil and milk together, then combine with dry mixture. Do not overmix. Pour into prepared loaf pan; bake for one hour or more, until a knife inserted in center comes out clean. Cool in pan for five minutes, then invert onto a wire rack. Serve warm or at room temperature with cream cheese, butter, jam or honey.

Zucchini-Arugula Soup

Zucchini-Arugula Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 cups minced onion

3 cups chicken or vegetable broth

2 pounds zucchini

1 bunch arugula (4 to 5 loosely packed cups)

Salt, freshly ground pepper and fresh lemon juice, to taste

½ cup cream

DIRECTIONS: In a medium-large pot, melt butter; add oil and onions, cover and cook over low heat, stirring occasionally until onions are slightly browned and soft, 20 to 30 minutes. Add broth and bring to a boil. Meanwhile, wash and scrub zucchini, trim and coarsely chop. (If the zucchini are very large, it’s best to remove the seeds too.) Add zucchini to broth, reduce heat, cover and simmer until zucchini are mushy. Wash arugula and trim stems.

Remove pot from heat and add arugula: cover and let sit until slightly cooled. Pour soup through a strainer; reserve liquid. In an electric processor puree the solids and one cup of the liquid until smooth. Return pureed mixture to pot. Gradually add 2 to 3 more cups reserved liquid until soup reaches desired consistency. Add salt, pepper and lemon juice.

Ladle into soup dishes and just before serving swirl a tablespoon or so of cream in each one. Serve hot, warm, at room temperature or cold with crusty bread, sliced tomatoes and corn or as a first course.

Bethel Hobbs Farm's Run the Farm will be going virtual this year. Funds support the farm in its community endeavors. File photo from Councilman Kevin LaValle's office

By Kyle Barr

For Ann Pellegrino, the founder of Bethel Hobbs Community Farm in Centereach which donates 90 percent of its locally grown vegetables to area food pantries, the mission hits close to home.

“Years ago I was a single mother with three kids working two different jobs, and I’ve had to go to food pantries a couple times,” she said. “But when you go to the typical food pantry, you get boxed stuff, stuff that doesn’t have any nutrients, stuff that doesn’t have any vitamins in it, it’s just stuff to fill your belly.”

Bethel Hobbs Community Farm in Centereach holds an annual community race to raise money for the farm. Photo by Kyle Barr

Because the mission is so important to her, when government funds ran dry, she needed help.

Brookhaven Town Councilman Kevin LaValle (R-Selden) stepped in with an idea to host a local race to bring the community together while helping to raise funds for the farm.

LaValle called for help from Suffolk County Legislator Tom Muratore (R-Ronkonkoma) and Hobbs Farms volunteers and the annual Run the Farm Four-Mile Challenge was born.

Now in its third year, more than 200 runners of all strengths and abilities came out on a warm, humid day Aug. 19 to support the farm. In total, more than $7,500 was raised.

“This is the last remaining farm in Centereach — It’s not only a part of our history but an active part of our history,” LaValle said. “You have kids 5, 6 years old, you have college kids, high school kids, seniors that are out there volunteering. It brings so many people together in this community for a great cause.”

The runners lined up at the start in front of the Oxhead Road Elementary School and waited for the horn. Their route took them in a loop that ended on the west side of the farm where they were greeted by cheering family members, friend and volunteers. Tall yellow sunflowers and green vegetables could be seen growing beyond the archway to the farm and a sign saying “Love Grows Here.”

“I was remarried and I was able to step back a little bit because people were there for me,” Pellegrino said. “I wanted to give back to people stuff that wasn’t just packaged.”

The Bethel Hobbs Community Farm’s founder, Ann Pellegrino, donates most of the produce to local food pantries. File photo

The volunteers at Bethel Hobbs farm are often community members, with a handful of student volunteers from Suffolk County Community College and Stony Brook University.

“I live three houses down from here, so I’m always here helping out when I’m not in college, and when I’m not busy during the semester I stop by and do some help inside the community,” said SCCC student Bershell Hall. “I think it’s really great what they do here, because they have health standards, people in the community can come here and pull for their own usage.”

Kraig Rau placed first in the race with a time of 22 minutes, 52 seconds. He strode across the finish line with a body and face streaming with sweat, and he gladly took the water bottle from a volunteer’s outstretched hand. Rau grew up in the community and graduated from Centereach High School.

“It’s my second time here; I was here last year,” he said. “I think it’s a great event, it’s the local community here. I live a mile away so I run here and then I just run home.”

The run was sponsored by several groups, including a few large-scale food chains like Whole Foods and ShopRite. A group of 21 employees from the Selden ShopRite showed up to support the event.

“The farm is vital to the infrastructure of the island and Middle Country, and we’re very fortunate to have it,” said Charles Gallagher, the owner of the Selden ShopRite. “We need to make sure we continue to support it, it’d be a real shame if it went away.”

Corn, Pepper & Manchego Quiche

By Barbara Beltrami

If the bins at a farm stand in August were a stage, corn would surely be the star. Occupying a massive spot in the produce limelight, freshly picked ears of corn tumble over each other vying to be selected after ruthless ripping of their husks, a procedure, by the way, that is useless for determining an ear of corn’s soundness and useful only to render it exposed and passed over. More effective is to run one’s hand or fingers lightly up and down the ear of corn to feel for indentations, a symptom most likely of an earworm or borer having gotten to it.

Nothing beats a freshly picked ear of corn, boiled for 3 to 5 minutes, then slathered with butter, salt and pepper. Want something a little different? Read the recipes below for some ideas for cooking with the queen of summer produce, corn.

Fresh Corn Pancakes

Fresh Corn Pancakes

YIELD: Makes 4 servings

INGREDIENTS:

3 to 4 ears fresh-picked corn

1 cup flour

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon sugar

1 level teaspoon salt

½ cup whole milk

¼ cup heavy cream

2 large eggs

2 tablespoons canola, sunflower or vegetable oil

½ cup unsalted butter, melted and cooled

DIRECTIONS: Cut kernels from cobs. Set aside. In a small bowl, whisk or sift together the flour, baking powder, sugar and salt. In a medium bowl, whisk together the milk, cream, eggs, oil and butter. Add flour mixture and corn kernels to liquid mixture; stir to thoroughly blend. Heat a greased griddle or heavy skillet until hot enough that water sprinkled on it produces dancing bubbles. Ladle batter onto skillet, by one-third cupfuls. Cook over medium heat until edges start to brown and bubbles form in batter. With a spatula, turn pancakes and cook about one minute more, until undersides are golden brown. Serve hot with blueberry or maple syrup and bacon.

Corn, Pepper & Manchego Quiche

Corn, Pepper & Manchego Quiche

YIELD: Makes 6 servings

INGREDIENTS:

One 9-inch pie crust

1 cup shredded manchego cheese

3 large eggs

1 tablespoon flour

1 teaspoon salt

1½ cups half and half

¼ cup melted butter

Kernels from 2 ears fresh-picked corn

1 small onion, minced

1 small green pepper, diced

Freshly ground black pepper, to taste

DIRECTIONS: Preheat oven to 375 F. Line a pie plate or quiche pan with pie crust. Sprinkle cheese evenly over crust. In a food processor, combine eggs, flour, salt, half and half and melted butter until well blended. Stir in corn, onion, green pepper and ground black pepper. Pour over cheese in crust. Bake 45 to 50 minutes until top is golden, filling is slightly puffed and a knife inserted in the center comes out clean. Serve with tomato and arugula salad and crusty French bread.

Grilled Corn with Cilantro-Lime Butter

Grilled Corn with Cilantro-Lime Butter

YIELD: Makes 6 to 8 servings

INGREDIENTS:

12 ears fresh-picked corn in the husk

2 large cloves garlic, chopped

6 tablespoons fresh lime juice

1½ teaspoons coarse sea salt

¾ teaspoon dried red pepper flakes

½ to ¾ cup melted unsalted butter

¹/3 to ½ cup chopped fresh cilantro

DIRECTIONS: Pull back corn husks but leave attached at bottom. Discard silks; pull husks back up around ears. Prepare grill for cooking on medium-high heat. In a blender, puree garlic with lime juice, salt, and red pepper flakes until smooth. Add melted butter and cilantro and puree again until well blended. With cover on grill, cook corn, turning frequently, until kernels are tender, 15 to 20 minutes; let stand until cool enough to handle. Completely remove husks and discard. With a sharp knife remove kernels from cob. In a medium-large bowl toss kernels with butter mixture. Serve hot or warm with grilled eggplant, sliced garden tomatoes with olive oil and scallion and crusty bread.

By Bob Lipinski

Bob Lipinski

Uruguay, a tiny country on South America’s east coast, is bordered by Argentina and Brazil. This is a country with the highest per-capital beef consumption in the world, where cattle outnumber people four to one.

The chivito (translates as “little goat”) is the national sandwich of Uruguay, which is jam-packed with flavor and ingredients. Thin, grilled slices of beef are covered with mozzarella, lettuce, tomatoes, bacon and a fried egg. Many optional toppings including onions, olives, peppers, pickles, mayonnaise and ketchup have also found their way into the sandwich.

Uruguay is South America’s fourth biggest wine producer (after Argentina, Chile and Brazil), but currently less than 5 percent of its bottles are exported. There are about 190 wineries with 22,500 acres of vineyards planted to sauvignon blanc, chardonnay, viognier, albariño, merlot, cabernet franc and cabernet sauvignon.

But the grape Uruguay is most famous for is tannat, a thick-skinned, dark grape capable of producing incredible dark, rich and full-bodied red wines. Tannat, originally from the Madiran district near Bordeaux, France, has 6,500 acres planted, making Uruguay the world’s largest producer.

Beginning in 2018, every bottle of wine from Uruguay will carry a QR code on the label, which can be scanned to reveal everything you need to know about the wine, including soil and vineyard parcel number.

I had an opportunity to taste some of the wines and here are my notes. (Note: Serve all recommended cheeses at room temperature for optimum enjoyment.)

2011 Viña Progreso “Elisa’s Dreams” Tannat. Very dark fruit with plenty of structure, fruit flavor and balance. Pair this wine with some Gouda.

2011 Alto de la Ballena “Tannat 85 percent; Viognier 15 percent.” Bouquet of blackberries, black tea and cocoa. Full-bodied and perfumed with flavors of black cherries. Pairs well with Applewood, a smoked cheddar cheese from England.

2011 Alto de la Ballena “Cabernet Franc.” Deep, garnet colored with a full bouquet and taste of berries, black currants and cherries. Full-bodied and loaded with tannin. Serve with a piece of Cantal cheese from France.

2011 Alto de la Ballena “Merlot.” Bright ruby color with a luscious bouquet of spicy cherries and cinnamon. Medium bodied with flavors of plums and spices. Try with some fontina cheese from Italy.

2015 Bodega Garzón “Sauvignon Blanc.” Perfumed bouquet of citrus, grapefruit and pineapple. Dry with flavors of green apple, melon and mint. Pairs well with feta cheese from Greece.

2015 Bodega Garzón “Albariño.” Tropical overtones with pineapple and papaya in abundance. Flavors of white peach, kiwi, apricot and citrus. Hints of jasmine and litchi. Serve with Bel Paese cheese from Italy and plain crackers.

2014 Bodega Garzón “Tannat.” A full bouquet and taste of black raspberries, black currants, cocoa, dried plums, spices, raisins and coffee. The aftertaste is long and quite pleasing. Don’t miss it! A wedge of your favorite blue cheese would work quite well.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirit and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

Basil Pesto

By Barbara Beltrami

Have you ever known anyone who didn’t like the classic basil pesto? Easy to prepare in a matter of minutes, pesto is a no-fuss-no-cook-no-mess-no-fail concoction that is the invention of some ancient culinary genius in Genoa.

Pesto means sauce in Italian and although basil pesto is by far the best known and most popular version, it can actually be made from a variety of herbs and other ingredients. There are six basic ingredients to making pesto. There is the main ingredient such as basil or something with an intense distinctive flavor along with nuts, cheese, garlic, olive oil, and salt and pepper. How much? Good question. It’s one of those things that you do by eye and taste. Although once in a while I tweak the amounts a little. I generally use a handful of the main ingredient, a handful of the nuts, a handful of the grated cheese, one clove of garlic, enough oil to give the pesto the right silky consistency and salt and pepper, to taste.

That being said, I will nevertheless provide you with a few recipes I like. In addition to the classic basil pesto, there are arugula and walnut pesto and sun-dried tomato and olive pesto, to name but a few I’ve tried. Though there’s no space to write about them all here, you might like to use the following recipes as models and also try mint and almond pesto, cilantro and pumpkin seed or spinach and hazelnut. Traditional old-fashioned Italian cooks claim the only real way to make pesto is to pound and grind it together with a mortar and pestle and would be mortified to know that I puree it all in my electric food processor. And while pesto is best loved when paired with pasta, it is also a fabulous embellishment for chicken, fish, omelets, crostini, vegetables and soups.

Basil Pesto

Basil Pesto

YIELD: Makes 2 cups

INGREDIENTS:

2 cups fresh basil leaves

½ cup pignoli nuts

½ cup grated Parmesan cheese

½ cup extra virgin olive oil

One garlic clove

Coarse salt and pepper, to taste

DIRECTIONS: In an electric food processor puree all ingredients except the salt and pepper. Pause occasionally to scrape down the sides of the bowl, then continue pureeing until mixture reaches a silky consistency. Remove from processor bowl and stir in the salt and pepper. Serve at room temperature with spaghetti, gnocchi or a pasta that has a lot of grooves to hold the pesto; crostini, grilled fish, chicken, pork or veggies or as a garnish to soup.

Arugula and Walnut Pesto

Arugula and Walnut Pesto

YIELD: Makes 2 cups

INGREDIENTS:

3 cups arugula leaves

½ cup walnut pieces

½ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

Coarse salt and freshly ground pepper, to taste

DIRECTIONS: In an electric food processor, scraping sides of bowl often, puree all ingredients except salt and pepper. When mixture has achieved a slightly bumpy texture, remove from bowl and stir in salt and pepper. Serve at room temperature with grilled beef, veggies, fowl or pork, on rye bread crostini, over wide noodles or rigatoni or as a garnish to soup.

Sun-dried Tomato and Olive Pesto

Sun-dried Tomato and Olive Pesto

YIELD: Makes 2½ cups

INGREDIENTS:

2 cups oil-packed sun-dried tomatoes

½ cup pitted oil-packed black olives

½ cup fresh Italian parsley leaves

½ cup freshly grated Parmesan cheese

¹/3 cup extra virgin olive oil

One clove garlic

Freshly ground black pepper, to taste

DIRECTIONS: In an electric food processor, scraping sides of bowl often, puree all ingredients until mixture achieves a finely ground consistency. Serve at room temperature over pasta, on crostini or crackers, on grilled chicken, fish or veggies or as a garnish to soup.

By Barbara Beltrami

Like the weather this season, peaches have been remarkably good. If you read my column last week, you’ll remember that I talked about peaches and what ideal desserts are wrought from them. And I also promised you another column about them this week. Well, you’re in for a treat because I’m going to tell you about what wonderful ingredients or complements peaches are for savory dishes.

I’ll bet you’re thinking, “No thanks, I think I’ll just stick with the those peachy desserts.” That’s what I said the first time I was introduced to peaches in a savory dish. But then I became a convert, and you will too after you’ve tasted refreshing peach, arugula, Gorgonzola and pecan salad; peach salsa; and ginger-peachy pork chops.

And by the way, none of this means you can’t have peach dumplings, peach crisp, peach shortcake, peach pie, peach cobbler, peach ice cream or just sliced fresh peaches in wine for dessert. Hey, when they’re this good, you have to go for their gold.

Peach, Arugula, Pecan and Gorgonzola Salad

YIELD: Makes 4 servings.

INGREDIENTS: 1 small head radicchio, washed and shredded or chopped

1 bunch arugula, washed

1 large peach, sliced

¼ cup chopped pecans

¹/3 cup extra virgin olive oil

2 tablespoons wine vinegar

1 tablespoon balsamic vinegar

2 ounces Gorgonzola cheese

Salt and ground black pepper, to taste

DIRECTIONS: In a large bowl, toss together the radicchio, arugula, peach and pecans. In a small bowl, vigorously whisk together the oil, vinegars, cheese, salt and pepper. Just before serving drizzle liquid mixture over radicchio mixture, toss to thoroughly coat, and serve immediately at room temperature with grilled chicken, beef, pork or shrimp.

Peach Salsa

YIELD: Makes 3 to 4 servings.

INGREDIENTS:

1 large peach, pared and chopped

1 medium tomato, chopped

½ cup seeded chopped jalapenos

3 tablespoons chopped fresh cilantro

1 teaspoon fresh lime zest

2 tablespoons freshly squeezed lime juice

Salt and ground pepper, to taste

1 tablespoon extra virgin olive oil

DIRECTIONS: Toss all ingredients together; serve at room temperature. Best if served immediately but can be prepared a couple of hours in advance. Serve with taco chips, crackers, grilled beef or chicken.

Ginger-Peachy Pork Chops

YIELD: Makes 4 servings.

INGREDIENTS:

1 tablespoon vegetable, canola or peanut oil

4 medium pork chops

Salt and ground black pepper, to taste

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

¼ cup orange juice

1 tablespoon freshly squeezed lemon juice

½ cup broth

1 teaspoon grated ginger

2 cloves garlic, minced

4 large firm peaches, sliced

1 tablespoon candied ginger, finely chopped

2 tablespoons chopped peanuts (optional)

DIRECTIONS: In a medium skillet heat the oil. Season the pork chops with salt and pepper. With the heat on medium high, brown the meat, about 2 minutes per side. While the chops are browning, in a medium bowl combine the brown sugar, soy sauce, vinegar, orange and lemon juices and set aside.

Remove the pork chops from the pan and set aside. Add the broth, grated ginger, garlic, liquid mixture and peaches to the skillet. Cook, stirring frequently, over high heat until the sauce is thickened, about 5 to 7 minutes. Add the pork chops, cover, reduce heat to low and cook until meat is cooked through and peaches are soft, about 10 minutes. Place chops on a platter, spoon sauce over them and sprinkle with candied ginger and peanuts. Serve with rice and stir-fried bok choy, broccoli and snap peas.

By Ellen Barcel

Dear readers, Ellen Barcel passed away on Sunday, July 16. She was 72. A wonderful teacher, writer, mentor, gardener and friend, Ellen was an integral part of TBR News Media’s family and will be missed terribly. This is her last gardening column.

Garlic, Allium sativum, is in the onion genus, Allium, and is related to chives, leeks and shallots. It has been consumed for several thousand years and is a native of the area from around the Mediterranean Sea all the way to China.

Garlic’s edible blossoms, which are white or pink,
are milder than the bulb and are delicious in salads. Stock photo

Garlic is generally planted in autumn, about six to eight weeks before the expected hard frost date. Note that the average first frost is early November in Suffolk County, meaning that in general you will plant your garlic in mid to late September. Garlic is then harvested in late spring or early summer. Burpee notes that once harvested, garlic, in general, keeps for up to 10 months.

There are a number of varieties of garlic that can be grown by the home gardener. For example, Spanish Benitee is known to be mild, with long storage ability, while Killarney Red, with its strong nutty flavor grows well in wet conditions. Elephant garlic has a milder flavor with enormous bulbs that can each weigh up to a pound. Burpee’s Best Spring are suited to spring planting while Early Italian is adapted to summer heat. Italian Late matures later than other varieties and is a long keeper. It makes sense, as you do with tomatoes, to plant a number of varieties, at least initially, until you decide which flavors and other qualities you like best.

Although garlic is a flowering plant (and yes you can eat the flowers), the easiest way to grow garlic is from bulblets, but seeds are available. The flower stalks are known as scapes. To send the energy of the plant into the bulb, the part you will be eating, cut off these scapes, usually in June.

In selecting the type of garlic to plant, you may notice the terms softneck and hardneck. Softneck garlic grows best in areas with mild winters while hardneck varieties are better adapted to cold winters. Garlic doesn’t like to compete with weeds, so weeding is one regular chore you need to complete.

Garlic can be grown in most soil types but does like plenty of organic matter, so add compost and/or manure to the soil. While you do not want to overwater your garlic plants, remember that much of Long Island’s soil is very sandy and garlic does like evenly moist soil. You may need to supplement rainfall in times of summer drought.

Garlic also does best in a near neutral soil pH (7). So, test your soil, and if like most Long Island gardeners, it’s very acidic, you need to sweeten it with lime. If you are just establishing a garlic bed, look for lime that works quickly (read the package directions) as some limes can take many months to break down and be usable by plants.

Harvest your garlic when about a third of the leaves have gone brown. Once harvested, you need to cure your garlic. Lay it out in a warm, dry (but shady) place for several weeks, then store it ideally at 50 to 60 F. How long your garlic will keep depends on the variety, anywhere from four to 10 months.

The 14th annual Long Island Garlic Festival is scheduled for Saturday and Sunday, Sept. 16 and 17 from 10 a.m. to 6 p.m. at Garden of Eve Organic Farm, 4558 Sound Avenue, Riverhead. Held rain or shine. Expect garlic food, live music, demonstrations, workshops, Iron Chef garlic competition, garlic eating contest, vendors and more. Admission is $5 per person; children under 6 are free. For further information, go to www.gardenofevefarm.com, or call 631-722-8777.

Peach Dumplings

By Barbara Beltrami

You know it’s really summer when the pyramids of peaches instead of apples greet you at the supermarket. You know it’s summer when you bite into a peach and the juice runs down your chin and forearm and you don’t even care. It’s when dessert is peach dumplings or peach crisp that you’ve baked early in the morning before the kitchen got too hot or you decided you’d really rather just lie in the shade or by the pool and read and nap. So get up with the birds this week, get those peachy desserts in the oven and stay tuned for next week’s column, Peachy Peaches Part II.

Peach Dumplings

Peach Dumplings

YIELD: Makes 6 servings

INGREDIENTS:

Pastry for two-crust pie

6 just ripe medium freestone peaches

6 tablespoons sugar

6 tablespoons unsalted butter

2 cups brown sugar, firmly packed

DIRECTIONS: Make pie pastry, form into a ball, seal in plastic wrap and refrigerate. Meanwhile, pare peaches and be careful to keep peaches as whole as possible. With the tip of a small sharp knife, cut down from stem end of peach into peach and cut around pit to remove it. Fill each cavity left by pit with one tablespoon sugar and one tablespoon butter. Remove pastry from refrigerator and on a lightly floured surface, roll the ball into a 10-inch by 15-inch rectangle, about one-eighth-inch thick. Cut into 6 equal squares. Place a peach on each square; mold pastry around it until peach is completely covered. Place pastry-covered peaches in a deep baking dish and refrigerate 30 minutes.

Preheat oven to 425 F. In saucepan over medium heat, combine brown sugar with half a cup of water and, stirring constantly, cook 5 minutes. Spoon syrup over each dumpling. Bake 10 minutes. Reduce oven temperature to 350 F and, basting with syrup 2 or 3 times, bake 30 to 40 minutes more, until crust is light golden and a sharp knife inserted into peach meets no resistance. Serve at room temperature or warm with whipped cream, vanilla or peach ice cream.

Peach Crisp

Peach Crisp

YIELD: Makes 6 servings

INGREDIENTS:

2½ pounds ripe peaches

1 cup flour

1 cup sugar

¼ teaspoon salt

¼ teaspoon cinnamon

1 stick soft unsalted butter

DIRECTIONS: Preheat oven to 375 F. Lightly grease an 8- by 8- by 2-inch baking dish. Wash peaches; pare, if desired; remove pits. Slice peaches into prepared baking dish. Sift flour with sugar, salt, and cinnamon into medium bowl. With pastry blender or two knives, cut butter into flour mixture until mixture resembles coarse cornmeal. Sprinkle evenly over peaches. Bake 45 to 50 minutes, until topping is crisp and golden and peaches are bubbly and tender. Serve with heavy cream or vanilla ice cream.

The Long Island Museum in Stony Brook will welcome food historian Sarah Lohman, on Sunday, July 30 at 2 p.m. Lohman will discuss her latest book, “Eight Flavors: The Untold Story of American Cuisine,” in conjunction with the museum’s Edible Eden exhibition. A self-proclaimed historic gastronomist, Lohman will take an in-depth look at locally grown crops and their origins. This program is free with regular museum admission.

Located at 1200 Route 25A in Stony Brook, The Long Island Museum is open Thursdays through Saturdays from 10 a.m. to 5 p.m. and Sundays from noon to 5 p.m. Regular museum admission is $10 adults, $7 for seniors 62 and older and $5 for students ages 6 to 17. For more information, call 631-751-0066 or visit www.longislandmuseum.org.