Homemaking in the Last Days of Summer | SIMPLE AND BEAUTIFUL LATE SUMMER HOMEMAKING

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber and nutrients.

fresh peaches

🥗Healthier: nectarines

💰Cheaper: canned peaches

Canned peaches are often more affordable and available year-round.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

Harvest 2 cups of fresh basil from the garden.

Add 2 cloves of garlic to the food processor.

Add 3/4 cup of walnuts to the food processor.

Pulse the mixture in the food processor until it's a little chunky.

Add 1/2 cup of Parmesan cheese to the mixture.

Add 1/2 cup of olive oil to the mixture, adjusting for desired consistency.

Pulse again until combined, but keep it a little chunky.

Label the pesto bags with what came from the garden before freezing.

Slice an X in the bottoms of the peaches.

Boil water and place the peaches in it for about 1 minute to soften the skin.

Remove the peaches from boiling water and let them cool.

Prepare the cobbler topping by mixing sourdough discard, flour, honey, brown sugar, cream, salt, baking powder, and baking soda together.

Place the softened peaches in a baking dish and pour the melted butter over them.

Spread the cobbler topping over the peaches evenly.

Bake the cobbler in the oven for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens