07/04/2026
On today’s episode of…uh…are we trying to baby homestead? 😂
As I was absolutely appalled at the price of the mango peach salsa at the store today ($5.19!), I decided to just make something close. Grabbed a jalapeño, some lime, and some cilantro to go along with some sweet onion, the 10 peaches we had left, the pint of san marzanos we picked from the garden, salt, cumin, and garlic powder. Basically made a peach pico and it’s 🤤
While I was sitting in the kitchen doing that, Toby Adams was on the other side (okay, really that’s just 2 feet away in our small kitchen) working his hand at some pickled relish using cucumbers, shish*to, bell, and an onion (the only thing NOT from the garden). 🥒
Since he had SO much brine left, we decided to pickle the other pint of tomatoes we pulled from the garden (I can’t remember the varieties, one is yellow and one is black) and use that up. 🍅
Still have 4 peaches to use…which will likely turn into peach sherbet in the Creami, peach pudding getting ready to go into molds to be freeze dried (for some peaches and cream packs with vanilla ice cream), and another full run of sliced peaches ready to go in the freeze dryer. 🍦
Come see us at the Rockmart Farmers Market next Thursday to get some peaches, fruit mix packs (bananas, local peaches, local apples, local strawberries), and more! 🍑
