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Peach Picking! An Afternoon at Fenway Park Orchards

Did you know that Arizona is a pretty popular agricultural area? Arizonans grow oranges, spinach, lemons, wheat, flowers…. and peaches! Yum! Yep, even here in the desert, the least likely place you can imagine, you can grow all sorts of delicious things. Last weekend, my husband, my parents, and I headed to Morristown, Arizona to pick peaches at Fenway Park Orchards. There’s nothing like sourcing your food straight from the growers. Here’s a bit about this awesome little u-pick farm.

 

What to Expect from Peach Picking at Fenwick Park Orchards

It’s really trendy right now to eat local, eat clean, and eat organic. But hasn’t that always been the best way? Fenwick Park Orchards is a pesticide free, fertilizer free grower. Of course, this has a host of health benefits, but it also gives the fruit another huge advantage: the taste! According to the young man who briefed us on peach picking, the lack of chemicals allows the rich flavor of the fruit to come through. Our guide said that every singe tree has its own distinct taste. He was right! Wow!

 

 

We had the chance to try just about every tree and find our favorites. When you’re picking in the orchard, you’re entitled to eat as many peaches as you like, free of charge! The u-pick peaches at Fenway Park Orchards are a little bit more per pound than your average (dry, tasteless) supermarket peaches, but you make up for the difference with all the fruit you eat. Oh my word. Peaches off the tree are simply heavenly.

 

 

My parents love peach tea. They like to get peach sweet tea from Dutch Bros. Some of these peaches tasted exactly like that tea!

 

 

An hour’s drive from my parents’ home in Glendale was more than worth time in the peace and quiet of the beautiful orchard. It’s nice to get back to nature and get a little dirt under your fingernails once in a while! I think we all feel the call to to remember our ancestor’s ties with the land now and then.

 

 

By the end, we were all hot, sweaty, sticky, and oh-so-happy.

 

 

We also had about thirty pounds of peaches to take home!

 

 

Peach Recipe Ideas

What do you do with thirty pounds of delicious, juicy, freshly-picked peaches? Why, you make tons of peachy delights with them!

 

 

As soon as we got back to my parents’ house, we set to work on my dad’s personal favorite peach dessert: cobbler! He searched online to find a peach cobbler recipe that included blueberries.

 

It was delicious! Fresh produce makes all the difference.

Of course, there are plenty of other things to do with peaches.

 

 

Here are some recipes to try:

 

Fenway Park Orchards Info

Cost: The peaches cost $2.39 per pound when we visited. Of course, this price fluctuates from season to season.

Hours: You can visit Fenway Park Orchards from Tuesday through Sunday, 8:30 am to 4:00 pm.

Coupons: Visit the Fenway Park Orchard website for a coupon.

Contact info: 

  • Website: FenwayParkOrchards.com
  • Phone: 623-388-2603
  • Email: away106824@aol.com
  • Address: 42610 Highway 60-89
    Morristown, AZ 85342

 

Fruit seasons:

Apples: June and July

Peaches: May and June

Peach season in ending, but apple season is just around the corner! We’ll be in Arizona for a few weeks yet, so we will definitely be back to Fenway Park Orchards to pick apples, If you’re in the Phoenix area between May and July, be sure to take a side trip to Morristown for some fresh produce. After all, there’s nothing like eating local, wherever you are.

Plantains, Love Languages, and Cross-Cultural Mentoring

Here’s something you never thought you’d hear an American say: I do not actually know that much. It’s no secret that we Americans in the international realm don’t have the greatest reputation for admitting when we need advice or help. Instead, we’re always like, hey, let me come fix your government, your way of life, and your opinions. Don’t worry world, America’s got this.

So how does American arrogance connect to plantains? Read on.

In college, I took several missions classes that taught me a lot about what it looks like to live overseas in a service capacity. A lot of Americans in my generation have sort of a Superman complex when it comes to expat life– we went on a mission trip with our youth group, built an orphanage, and were inspired to go save the world. There is certainly an element of wonderful altruism to this attitude, but it’s missing something: humility.

The most practical class I took in undergrad was called Missions: Aspects and Relationships. The best thing I learned from this class is that in a cross-cultural situation, you shouldn’t come in armed with all the answers. You come in as a learner, asking questions and building trust. You want to convince someone in a African bush that Western remedies can save their kids from malaria? Cool. Start with hanging with them and finding out their way of life, their challenges, and their own solutions. Once they know that you care about who they are culturally and personally, once they see that you respect them, then they are more than willing to listen to what you have to say. Because who wants to take instruction from a random outsider who disrespects you? Plus, you’ll probably end up learning some pretty cool things from people in the process. On a less exotic, more ordinary mentoring level, just finding out about a person and respecting their skills is imperative before you can start offering free advice.

Ok, we’re getting to the plantain part soon, I promise.

plantain slices

Living on the island of Saint Martin, I haven’t really been in the position of doing developmental work or helping with anything like that, other than general things like tutoring kids in reading. Still, I’ve found the “come as a learner” principle to be super helpful even in everyday expat sorts of situations. Like if I’m going to teach a kid from the Dominican Republic how to speak English, I’m going to ask him how to teach me Spanish at the same time. I’ve found the role-reversal to be a helpful confidence booster when it comes to language skills.

So here come the plantains.

R, a teen who we mentor, spends a lot of time at our house, so naturally I do everything I can to make him comfortable and at home. My mom is really good at making people comfortable, and the way she does it is by offering a place to relax while she makes iced tea, cooks a dinner everyone likes, and serves in whatever capacity she can think of. People really appreciate it. Naturally, this is what I try to do, too. I pour glasses of water, I make the dinner, I clean up, I offer dessert (if I remembered to go shopping and get it), I do R’s laundry, even if it’s only a t-shirt, just to offer whatever love and care I can.

Now, if you’ve read the The Five Love Languages book, you’ll be familiar with the idea that everyone is inclined to love in one or two ways of the following: words of affirmation, acts of service, physical touch, quality time, and gifts. To really communicate love, it’s good to show you care on the other person’s terms, and not just your own.

My love language is acts of service. That’s how I communicate love. The more weeks that went by, the more I realized that R’s love language is not acts of service. I could tell he felt a little funny about chilling while I banged around in the kitchen. I thought maybe I’d try offering to teach him to cook, but it turns out he already knows how to do that. This is when I remembered the principle of being a learner.

This is the part about the plantains.

Cooking

I found out that R knows how to cook plantains and fried chicken, and I do not. Rather than be the grown-up who knows everything and takes care of everybody, it was time for me to put on my learning hat and ask for help. And do you know what? It worked out well.

I stopped at the roadside fruit vendor on my way home the next day and picked up some plantains. A few hours later, we had a fabulous dinner that everyone had contributed to. Matt, Ben, and R brought home the fish they caught. I prepared the fish and veggies, and Ben created an African fish sauce. Ray taught me how to cook plantains and made rice. Tati helped clean up made us feel like we had some seriously mad cooking skills. Everybody was happy, and we had a lot of fun in the process.

I learned a few things from making dinner with R: First, I learned how to fry plantains, which is awesome because I only knew how to make plantain chips before, and they’re totally not the same thing. I also learned that in our case, an invitation to help out (quality time) and a “Good job, this tastes great!” (words of affirmation) can be more valuable than acts of service. Finally, I learned that mentoring is not just about giving of myself in the role of an authority figure. It’s also about being willing to step into the role of a learner and show that my mentee’s skills and knowledge are valuable. The process of building a mentoring relationship is a journey, and one that is full of wonderful surprises.

dinner

By the way, are you as clueless about plantains as I was? Stay tuned for a recipe post on how to make Caribbean-style plantains and Tanzanian-style fish! Subscribe or like the 3rd Culture Wife Facebook page so that you don’t miss it.

 

Zopf Bread Fish Sandwiches: The Return of Foodie Tuesday!

This is a bread recipe that you gotta try– zopf!  My sister found it on the internet over a decade ago, and our family still makes it to this day. I’ve taken it one step further, though: it is now the base of a delicious fish sandwich. My husband was impressed enough that he requested it again for lunch tomorrow. Yes, I do believe the Swiss would approve. Although I haven’t asked any yet. If you’re Swiss, leave a comment and let me know what you think. Actually, do that even if you’re not Swiss.

fish sandwich 2

Ingredients 

Zopf Bread:

  • One package dry yeast
  • 1 1/3 cups milk
  • 1 egg yolk
  • 2 T butter, melted
  • 3 1/2 cups flour
  • 1 egg white
  • 1 T water
  • Lettuce and tomato (optional)

Fish & Tartar Sauce

  • 6 frozen breaded fish patties or fried fish fillets
  • 1 C mayonnaise
  • 2 T relish
  • 1 T lemon juice
  • Salt and pepper

Instructions: 

  • Follow the instructions for zopf here on Allrecipies.com. Instead of one big braid, though, make six little braids.
  • Bake or fry your fish.
  • Combine the mayo, relish, lemon juice, salt and pepper in a small bowl.
  • Once the bread has cooled, slice it like a hamburger bun. Place the fish inside and top with sauce, lettuce, and tomato.

Enjoy! This recipe serves 6.

Bread

I know I’ve said it before, but I really am going to follow through on Foodie Tuesdays from now until I get distracted again. If you’ve missed it and wonder why it’s been absent, scroll through my last few posts and see what a crazy summer of travel I had! I ate a lot of good food, but I didn’t do a whole lot of cooking. I’m back home and in the kitchen again, though, so be looking out for a lot of great recipes in the future! Check back every Tuesday and be sure to subscribe (up there in the right-hand sidebar) so you don’t miss them. See you next week!

fish sandwich
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New England Lobster Rolls, Caribbean Style

Did you know it’s easy to make lobster rolls? If you have ever been to Maine, it’s 99% certain that you’ve tasted a lobster roll and loved it. I was in Maine several years ago, and I haven’t forgotten how delicious they are. So yesterday, when I accidentally thawed lobster instead of fish for dinner, I knew that I had to try my hand at making my own.

lobster tail

 

Ingredients: 

  1. Two lobster tails. We catch our lobster fresh at the beach near our home.
  2. Six oblong bread rolls. You can use hotdog buns in a pinch.
  3. 1 1/2 cups of mayonnaise. If you’re really hardcore, make your own using this recipe.
  4. 2 Tablespoons of ketchup
  5. 1 Tablespoon of lemon juice
  6. Half an onion, minced
  7. Black pepper to taste
  8. Parsley for garnish

IMG_3203

What you do:

  1. Prepare the lobster. Boil the lobster tails. This takes about ten minutes. The meat should be white and opaque when it is done. Let it cool for a bit, then dig out all the meat and tear into small chunks.
  2. Make the sauce. I like to call the sauce that goes in this “Bear Flag Sauce.” It’s my attempt at creating the famous dipping sauce from Bear Flag Fish Co in California, and it’s a tangy twist on traditional lobster roll sauce.  Mix the mayo, the ketchup, and the lemon juice together. You can add a hint of mustard, if you like.
  3. Mix it up. Combine the lobster, sauce, onion, and pepper in a bowl.
  4. Put it together. Make a large slit in the top of the rolls, longways. Spoon a generous amount of the mixture into the rolls. Garnish with more pepper and parsley.

Yummy! This is a great meal for summer evenings.


It’s been a while since I posted a Foodie Tuesday, but I’m planning to be back at my weekly recipe posts  for good, so stick around and head back next week! Subscribe or like my page to find out each time I post a new recipe.

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Southwestern Venison Brats

If you’ve never had game meat before, this is a great way to try it. Make these venison bratwursts and have a taste of the wild outdoors.

  
What you need:

-Venison brats. Ours came from the deer my dad hunted last fall. You can also get them from butcher shops or order them online.

-Three bell peppers, sliced.

-One onion, sliced.

-Olive oil, 1/4 cup.

-Hotdog buns.

  
What you do:

-Prepare peppers and onions. Place in tinfoil, sprinkle with oil, salt, and pepper. Wrap and grill for half an hour.

-Grill brats for 20-30 minutes.

-Place brats in buns. Top with pepper mix. Enjoy!