As I write this, camp is officially over.  Earlier this afternoon. I turned over my kitchen to the counselors and staff members who are cooking tonight's celebration meal.  They'll also clean up the entire kitchen, and all my kitchen staff and I need to do is show up for dinner.  Wow! What a treat.

Inspiration Is Everywhere

One of the menu items on the rotation schedule is Sweet and Sour Chicken.  I know some of my readers are rolling their eyes just reading that, but the kids love it, it's a 100 percent scratch recipe, and it's easy on the budget.

There's just one slight problem -- pineapple.  Pineapple puts the "sweet" in the sweet and sour and it also adds a bit of stretch to the chicken.  However, with several campers allergic to the fruit and a chef not too keen on making several variations of the main menu item, there had to be another fruit to substitute.

I usually don't resort to canned fruit in the summer. But with our food delivery late again (subtitle of my summer memoir is "It's On The Truck!"), I turned to canned peaches.

Now, stop that shrieking right now, food snobs.  You'll eventually damage your taste buds in the long run.

Okay, where was I?  So, I used canned peaches as a pineapple substitute and judging from the rave reviews and request for the recipe (all my camp recipes will be on the camp's website in a few weeks), I thought, "How can The FrugalFoodie upscale that recipe and add a local touch to it, too?"

'Tis the season of the Farmer's Market

Now that I'm back in Fair Lawn, it means a visit to the Fair Lawn Farmer's Market on Wednesday.  White peaches are in season. Pair them with Goffle Road Poultry Farm's fresh chicken and you have the making of an elegant dinner for four on a mid-summer's evening.

Shopping List/Pantry check

1 1/2 lbs. Chicken cutlets
2 lbs. White peaches
Unsalted butter
White balsamic vinegar
Honey
Fresh tarragon
Kosher salt and pepper
Sparkling white wine or prosecco.

Until the next edition of The Frugal Foodie, "Oh, Auntie Em, there's no place like home!"