How do you enjoy the

fruits of summer?

August, let me count the ways I love thee. The

weather is warm but with a tendency towards more

temperate air. After all the work and waiting, my

garden is in full swing. The changing yet

glistening dusk at night. A less frenetic pace to

everything, local stonefruit, watermelon &

blueberries.

A dear Australian friend will be visiting the

Berkshires and we are planning to meet at

Tanglewood. When I think Tanglewood, I

think food. What will our picnic consist of? This

is where I am leaning....

Locally smoked salmon with blueberries, the homemade crackers and chevre I have been

trying to perfect. I am leaning towards cornish game hens and grilled peaches, also local.

A green salad with strawberries and a simple vinaigrette

Gingerbread baby cakes with whipped cream and watermelon.

JFK would not campaign in August because he knew people's minds were off and at

rest. For Terra Americana it is hopefully the calm before the storm. This year I am taking

full advantage. Up early in the morning to experiment in the kitchen and enjoying my

yard during the day and into the night. It seems that once the fall thunders in I do not get

to see much of either.

Here is my current list of new recipes to try and old ones to revisit and make better.

Mixed Berry Preserves

Flat Topped Blueberry Muffins

Easy Peach Salsa

Watermelon and Peach Salad

Grilled fish with a touch of peach

Duck breast with fresh peaches

Stonefruit Bread Pudding

Sable breton galette with berries

Blueberry Vinegar Cookies

Baked Yogurt Tart

Cantaloupe sorbet

Peach and Blueberry Sangria

Shannon's Seoul Summer Sip

Black Cherry Collins

Mixed Berry Preserves

The idea for Mixed Berry Preserves came home with me from

England. I lived in Devon as a grad student. While there I

fully immersed myself in the cuisine of the shire. Naturally

that meant lots of tea with clotted cream and preserves.

Quite often I could be found at Mol's Coffee House in the

Cathedral close. A book in hand, a pot of tea and the

remnants of my treats sprinkled on a plate.

This recipe was shared by one of the waitresses who knew me

by name whenever I walked in. It is a simple way to preserve

the fruits of the season. It is also perfection topped on Dorie

Greenspan's Sable Breton Galette.

1 lb strawberries, sliced

1/2 lb dried mixed berries

(blueberries, blackberries, rasperries

(or 1 lb fresh)

1 tsp corn starch

1 tsp lemon juice

1 tsp Orange Vanilla Sugar

Remove stems and wash the fruit. Hull

strawberries. First place red dried berries in

a pan with very little water boil until they

become mushy. Add the straberries and

continue to boil until they are soft, this

should take approximately 20 min. Stir in

cornstarch, lemon juice and Orange Vanilla

Sugar. Continue to boil until the fruit begins to set. Cool the mixture for 15 to 20 min and

then store in warmed jam jars.

Flat

Topped

Blueberry

Muffins I think my earliest memory of

food was a blueberry muffin; a

light, airy confection full of

sublime flavor and

color. Blueberry muffins bring

me joy. Blueberry muffins are

the perfect Sunday morning

food....

This recipe has evolved over the years. The technique for blending the batter come from

Baking with Julia. The muffins are petite and flat topped. Not the grande, pretentious

kind you now find at coffee houses. These have you remembering the flavor for hours

without feeling as though you might need to undo a button or two.

1 package Shortbread Mix or (1 1/3 cup

gluten free flours and 1/3 cup sugar)

1/2 tsp salt

2 tsp baking soda

1 tsp cream of tartar

2/3 cup buttermilk

1/4 cup sour cream or yogurt

1/4 cup Earth Balance or butter

1 pint fresh blueberries - rinsed, drained and

patted dry

1/2 tsp Russian Mulling Spice

Sift the Shortbread Mix, baking soda, cream of tartar and salt together twice. Remove a

tbsp of dry ingredients and Russian Mulling Spice. Toss with blueberries in a different

bowl. In another separate bowl, stir milk and sour cream together, and set aside.

Cream half of the dry

ingredients with the butter.

Add half of the milk mixture,

delicately fold the ingredients

together, stopping when barely

combined. Add remaining dry

and liquid ingredients and fold

in only until just mixed. It is

important not to thoroughly

mix the batter. Fold the

blueberries in.

Spoon batter into prepared

muffins tins, filling each cup at

least 2/3 full. Bake back

for 25 to 30 minutes or until

tops are golden and spring

back when light pressed. Turn

out muffins onto a cooling rack

and allow them to cool for 10

to 15 minutes before serving.

Easy Peach Salsa

This recipe is for old Mr.

Nestrovich, who died a couple

years ago. I proudly biked up to his

orchard in Granville to get some

peaches. Very full of my self when

I arrived, I was unsure of how

many to buy; so I asked him what

he thought would fit in my

pack. His answer, "This bag, and

you better get going because your

a.. is going to get wet, by the looks

of those clouds."

Fresh, simple and just in time for our local harvest. Enjoy it on salad, with chips, grilled

chicken, fish and even steak. Sweet, yet spicey - just like Mr. Nestrovich. This peach

salsa can't be beat!

2 fresh peaches, chopped 1/2 bermuda onion, sliced thin 2 tsp chopped fresh cilantro

2 tbsp lime juice 1/4 tsp Chinese 5 Spice

1/8 tsp white pepper

In a medium bowl, combine peaches, onion, cilantro, and lime juice. Mix in Chinese 5

Spice, and white pepper. Cover, and refrigerate until ready to serve.

Watermelon and Peach Salad

with feta and mint

This recipe calls my name in the heavy, hot and humid dog days of summer. Light and

refreshing, yet at the same time filling.

The watermelon sooths while the peach satisfies. I have been known to serve it with a

poached egg for breakfast, toasted nuts for lunch and alongside a loaf of crusty bread and

pate for an oven free dinner.

2 lb watermelon (seedless is easiest)

2 peaches, stone cut out and

chopped (I prefer to leave the skin

on)

1/3 cup sliced bermuda onion or

chopped chives

1/4 cup Oregano & Thyme or white

wine vinegar

1 tbsp Balsamic Vinegar

1/4 cup grapeseed or canola oil

1 cup chopped fresh mint

1/2 cup feta cheese, crumbled

1 tsp Garlic Ginger Salt (or try

chive salt)

Cut the flesh from the melon and chop into roughly 1 inch pieces. Add watermelon,

peaches and onion to a serving bowl. Toss in feta, mint and pecans. In a small bowl,

combine the vinegar, Garlic Ginger Salt and whisk until it is dissolved. Slowly drizzle in

the olive oil, a few drops at a time.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the salad and

toss until everything is coated and evenly mixed. Allow the salad to sit at least 1 hour

before serving.

Easy grilled fish with a touch of

peach

This is a filling, flavorful and fresh dish on a hot

summer night. We like to make our own Peach

Salsa to accompany it but if you are pressed for

time, Newman's Own All-Natural Bandito

Chunky Peach Salsa is a fine substitute.

Fresh fish fillets or steaks (tilapia, salmon,

swordfish, swai, barramundi, trout, etc)

1/2 cup of Peach Salsa, per serving Salt and ground black pepper to taste

1/4 cup fresh chopped parsley, optional

Place fish in a foil wrapper and cover with salsa. Refrigerate and allow to marinate for at

least 30 minutes. When ready to cook, place fish packets on hot grill elevated above

coals. Cook 2-6 minutes per side, depending on the thickness of the cut. Serve with

cooked salsa.

Duck breast with fresh peaches The first time I had duck was in a tiny hamlet outside of Exeter in Devon, England. I

think the village was called Tiverton, the name of the restaurant escapes me. Two things

I am sure of are that I was in the splendid company of David Palmer and the duck was to

die for. Rich and meaty, flavorful and filling. Since then I have had duck prepared in a

number of ways, none as special as Dorie Greenspan’s Around My French Table. The

combination of garlic, herbs, port and honey play as the perfect backdrop for Duck and

local peaches. On the grill its even better. This is my

adaption.

2lb duck breast

1/2 tsp sea salt

1/2 tsp freshly ground pepper

1tbsp Herbs de Provence

3 garlic cloves, lightly smashed, not peeled

1 tsp honey

1/4 cup ruby port

1 tsp Coconut Oil

4 ripe but still firm peaches, peeled, halved,

and pits removed

Score the fatty side of the duck breast and rub with salt, pepper and herbs. Place in a

shallow bowl with garlic, honey and port. Add peach halves. Allow to marinate for at

least 2 hours. Heat grill. Rub grates with coconut oil and place peach halves on the

grates. Place the duck, meat side down and grill for 5 minutes. Turn over and finish for

2-3 minutes. Let rest 5 minutes before slicing. Internal temperature of the duck breast

should be 165 degrees F.

Stonefruit

Bread

Pudding

This recipe is a right of summer. It's

good with whatever is ripe at the farm

stand. Mix and match, it can be

different every time you make it. If the

fruit is fresh and local, the result will

always be fabulous.

2 medium stonefruit

(peaches, plums, apricots, nectarines,

cups of cherries)

8 cups bread cubes

3 eggs

1 cup half-and-half soy cream

1cup white sugar

1/2 cup soy milk

2 tsp Russian Mulling Spice

Preheat oven to 350 degrees F (175 degrees C).

Peel, core and cube the peaches. Lightly grease a 13x9 inch-baking pan. Cover the

bottom with half of the bread cubes and then sprinkle on half of the peaches. Repeat

with the remaining bread and peaches.

In a large mixing bowl combine the eggs, soy

cream, sugar, soy milk and Russian Mulling

Spice; beat well. Pour this mixture evenly over

the bread cubes and peaches. Bake at 350 degrees

for 35 minutes. Serve hot.

Sable

Breton

Galette

with

berries

I just finished the last piece of

this. With the solstice and full

strawberry moon approaching

I felt the need for a little bit of comfort. I felt the need to travel in my mind to the shores

of Brittany. A place where sea salt pervades the air and spices up everything from savory

to sweet.

The salt infused sable (or butter cookie) dough used for this free form pie is the perfect

base for the sweet curd and fruit topping. It's name sounds complicated, but it is

not. Avoiding a trip to the store, I used the rhubarb curd I had just concocted along with

the mixed berry preserves in my pantry from last year. The experience of crunch and

cream, followed by an explosion of fruit flavor makes this a perfect way to wind down

and enjoy the little things. Thank you Dorie!

1 recipe Shortbread with 1/4 tsp salt added

(ours is gluten free but it does not have to

be) Flaky Crust or Galette Dough may be

used if you prefer a less sweet crust. 2 cups lemon, lime, or Rhubarb Curd

2 cups fresh strawberries, sliced

1 cup mixed berry preserves 2 tbsp Orange Vanilla Sugar

Make shortbread and spread dough in one, 9x13 or

two, 9" tart pans. You can freeze the dough for up

to 6 months if you only want to make one tart. Or just make cookies with the extra

dough. Bake at 350 degrees F for 12 minutes or until crust begins to brown.

Spoon lemon, lime, or rhubarb curd over warm crust. Sprinkle sugar over the bars. Bake

at 350 F for 40 minutes or until wooden pick inserted in center comes out clean. Cool on

wire rack. Serve cool.

Adapted from Dorie Greenspan’s Around My French Table.

Blueberry

Vinegar

Cookies I had forgotten about this recipe

until this morning when my

mother was looking for

something to do with the local

blueberries that have been sitting

in the refrigerator all

week. These cookies were

always a hit when we made them

as samples for the Farmers

Market at the X. The addition of

vinegar creates a chewier cookie and brings out the natural sweetness of the fruit. Below

is a gluten free version that is baking in the oven as I type. A terrific treat on a lazy rainy

day.

To make this gluten free;

1 cup fresh or dried blueberries

3/4 cup of melted butter or Earth

Balance (soy butter)

1 tbsp water

1 tsp Russian Mulling Spice

2 tbsp white wine or Cranberry

Orange vinegar

1/2 tsp salt

1 egg

1 package of our gluten free

Butter Cookie Mix

1/4 tsp baking soda

With traditional flours:

1 cup fresh or dried blueberries

1 cup of melted butter

1 tsp Russian Mulling Spice

2 tbsp white wine or Cranberry

Orangevinegar

1 tsp salt

2 eggs

1 1/4 cup sugar

2 3/4 cups of flour

1/2 tsp. baking soda

Pour dry ingredients in a bowl and mix well. Add the liquid ingredients and fold in using

a pastry cutter. Use a bit more water if you feel the mix is too dry. Bake in a preheated

oven at 350 f until the cookies become slightly brown. You can also add nuts or

chocolate chips to this recipe. This recipe makes a couple dozen good sized cookies.

Baked Yogurt Tart

I love yogurt, I love tarts

and I love seasonal

fruit. But, I could not get

my act together with this

one. It is partly due to the

fact that I have decided to

revisit all of the ancient

receipts in our collection,

looking for ways to

improve the techniques as

well as make them

healthier. So over the past

couple week my kitchen

has been a sweet shop and

any cravings I had have

long been satiated. Now that's have finally

gotten to it, I am not sure

what the hold up was. The flavors are so subtle and luscious on a flaky crust. I did not

expect baking yogurt to yield such a creamy base for fruit.

It is a beautiful ode to the fresh flavors of summer. The perfect addition to a family

picnic or, as my sister who was gifted with the beauty tells me, perfect for a summer

breakfast treat.

This is what I did to cut down on sugar and make

it gluten free.

1/8 cup Xylitol

1 egg

1 cup Yogurt

2 tbsp Orange Vanilla Sugar

1/4 cup Arrowroot

1/2 cups blueberries

1 cup sliced peaches

1/3 cup chopped nuts (I used almonds)

1/4 recipe gluten free Flaky Crust

Spread crust into a tart pan or plate. If you line the plate with parchment it will make

your life easier. Put parchment on top of the crust. Top that with pie weights or

beans. Bake in a preheated oven for 20 minutes.

In a large bowl, beat the eggs and sugar for 3-4 minutes till pale and thick. Lightly fold

the yogurt and vanilla extract into this until mixed. Sieve the flour into this gently,

folding it into the mix in batches.

Once the crust is baked, pour the mix into it, it will reach almost to the top of the pan.

Once you arrange the fruits in the center and nuts around the circumference, the tart is

ready to go into the oven for 40 minutes at 170 C (325F), until lightly golden around the

edges.Un mold with the foil or from the detachable base and chill in the fridge for 2

hours or so. Peel off foil and place on a cake tray, slice into wedges. Once such tart will

yield 16 slices.

How to make cantaloupe sorbet We had noble intentions for that cantaloupe....

Things don't always happen as planned. When we finally got to it the fruit was simply to

ripe to make an elegant accent to our fruit salad.

Armed with a bottle of riesling that needed a purpose as something other than a drink and

a cup of sugar we avoided a walk of shame to the compost pile.

1 large very ripe cantaloupe

1 cup sugar

1 cup Riesling

In a small saucepan, make a simple syrup by bringing sugar and 1 cup water to a boil.

Reduce heat to maintain a simmer and cook until

it thickens slightly, about 10 minutes. Allow it to

sit and cool to room temperature.

Cut the melon in half. Scoop out the seeds and

discard. Then cut or scoop out the melon from

the skin. Add the melon and syrup to a

blender or food processor. Puree. You may

need to do this in batches. Transfer each batch

to a large bowl.

Cover and chill mixture at least an hour and up

to overnight. Scoop out when ready to serve.

Peach and Blueberry Sangria

I don't consider Facebook

one of the 10 wonders of

the world. But yesterday I

saw Kevin Grezabian

posted that peaches are in

at Nestrovich and thought

what a great invention.

All day I've been

contemplating on what

I'm going to do with my

peaches. I was thinking

cobbler, and jam and ice

cream. Then I thought an

even better way to end a

long day, week and

month would be a

fantastic pitcher of

sangria.

There was that white

sangria Kate once made

and all those questionable bottles of Pinot Grigio sitting atop my sister's fridge, the

blueberries in the freezer and now my splendid peaches.

2 peaches per bottle of wine

1/3 cup blueberries per bottle wine

1/8 cup sugar per bottle of wine

Wine and more wine

Lightly macerate blueberries. Blanche peel and slice peaches. Add fruit and sugar to your

pitcher. Top with wine. Let's sit in the sun for two hours. Refrigerate until you're ready.

Shannon's Seoul Summer Sip;

with watermelon & rum Yes, that's right - Shannon's Seoul Summer Sip, say that 5 times fast. Or better yet, make

enough to share with 5 friends. Simple and refreshing, this cocktail screams summer. It

will also help you rest, relax and enjoy a hot summer day.

Shannon Buckley-Shaklee; fantastic friend and master mixologist planted the seed for

this recipe, shortly after I visited her in Seoul, South Korea in May.

"It is full-on watermelon season here. Have you

ever had watermelon juice? If not, have some

quickly. It is amazing. We made watermelon

cocktails tonight and they were very yummy."

2 cups cubed watermelon per drink

1 jigger spiced or Malibu rum per drink

fresh mint to garnish

Pour all of the ingredients in a pitcher, blender or food processor. Pulse for about 3

minutes until the watermelon has turned to juice. Add crushed ice or serve straight up

with a sprig of mint to garnish.

Black

Cherry

Collins I have been thinking of the Tom

Collins. My mothers parents,

Nana and Frankie, would serve

them when they had the

O'Connors over for dinner and

cards in the summer. They even

had proper Collins glasses. If I

remember correctly, the tall

glasses were frosted and sported turquoise sea horses. To me, the Collins has a distinct

refreshing flavor of summer, a quintessential cocktail of the season.

Then Beth was telling me about the Blueberry Collins her mother had one day in

Boston. Not sickly sweet, rather refreshing and flavorful.

On my way home I stopped at

Rays. Prepared to pick up some tiny wild

blueberries I was sidetracked I spotted

gorgeous black cherries. I could not

resist. This is where the typical Tom and

Inventive Blueberry Collins led me.

The juice of 1 lemons

1 tsp Xylitol(or 1 tbsp sugar)

4 black cherries, pitted

3 oz gin

Black cherry seltzer

Muddle cherries and xylitol. Add gin. Muddle some more. Divide between two tall

glasses. Add ice and top with seltzer.

There are endless possibilities to enjoy the fruits of summer!

Our Story

We are a group of people who love to cook, shop, travel,& give.

A lifetimes fascination with food somehow led to importing pottery from Europe. Initially we

marketed through home parties. During our first Christmas season we realized people were

looking for gifts rather than items for themselves so we decided to make our bowls and cups into

baskets by going back into the kitchen. After filling them with gourmet goodies we made

ourselves, the phone never stopped ringing with people looking for more.

Today our products can be found throughout the US and Canada. You might even find them on

a trip to Amsterdam.

Our customers are important to us. You helped us evolve into who we are today. We want to

hear your feedback! e-mail us.

Terra Americana PO Box 642 Southwick, MA 01077 1-877-298-0867