Peaches, several barbecue related recipes belowStarted a July 4th series yesterday based on a great travel account by Naturalist John James Audubon (1785 –1851) I came across on a library shelf. It’s about 1830 and Audubon is observing preparation for a multiethnic July 4th day community picnic in Bear Grass Creek near Louisville, Kentucky. Enslaved Africans and their masters spent a week clearing a field for the event and people donated wagon loads of meats and fowl prepared “for the common benefit” at the barbecue. In addition folks donated jugs full with “every beverage used in the country” and all sorts of “peaches, plums, and pears, would have sufficed to stock a market.” In my mind the ingredients mentioned here calls for creative ways of barbecuing. I came across a website that provides “three ways to enjoy ripe local peaches on the BBQ.” Now that’s really thinking outside the box and a great example of soul food: inexpensive great tasting food made easily with what you have on hand in abundance. I have more tomorrow on this same circa 1830 July 4th culinary extravaganza.
Grilled peach recipes: http://hubpages.com/hub/Grilled_peaches_Three_ways_to_enjoy_ripe_local_peaches_on_the_BBQ
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