Ingredient: Peaches


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Peaches

  • Description-

Peaches are a summer tree fruit. They have a fuzzy edible skin with a juicy sweet, pale orange colored flesh.  The color of the flesh may differ depending on the variety of peach and also the vitamin content in the peach.  Peaches are a true sign of summer.

  • Preparation-

Peaches are often eaten as is or served in salads, salsa, drinks, and grilled. Peaches are also a fruit that can be frozen, or made into jams and jellies to be canned for use all year long.

  • Storage-

Peaches are highly perishable, so it is recommended to use them promptly after receiving them. We at CSA365 recommend freezing or canning to have fresh summer peaches all year long.

  • Nutrition-

Peaches are low in calories, have no saturated fat or cholesterol. They do have vitamin C, E, B3, B5, A, K, calcium, iron, potassium, phosphorus, magnesium so go ahead and enjoy this seasonal treat!

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Jess ordered a bushel of peaches in 2015 and it ended up packed and processed in 14 mason jars and 3 gallon-sized freezer bags. While peeling the peaches, Jess let them sit in a mixture of water and a little lemon juice to prevent browning while they waited their turn. That mixture ended up being an unexpectedly delicious drink with a couple of mint sprigs thrown in!

If you haven’t grilled peaches before you don’t know what you’re missing.  The heat caramelizes and softenes the peach flesh bringing out a sweetness combined with that quintessential summer grilled flavor, you really can’t beat it.  

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Start by running a knife around the peach and removing the pit.  You can peel them if you like, but I like to keep the skin on to help hold the structure of the peach.  Spray them, or lightly brush them with oil.  

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Place them face down on the grill over medium heat and let them cook 4-6 minutes until they are grill marked and softened.

Grilled peach are amazing with pork.  Here is Sarah’s pork on the grill coated with pesto.  A great refreshing summer meal.  Enjoy!

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Recipes Using Peaches

Peach Shortbread

Brought to our attention by Fellow Springdellian Mandy C, this shortbread is buttery and peachy in all the right places! It freezes well also, if you are looking at this pic in Veggiescope, you are looking at a frozen and thawed piece!


Peach Galette with Cornmeal Crust

This is officially a favorite in the Anderson household. If you have a food processor, it’ll make short work of the crust, but if you don’t, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.


Farmer Jamie’s Muddled Peach and Basil Cocktail

This one is great for using basil that may have flowered and is on it’s way to seed. My other half didn’t like it, but I did (I added a drizzle of honey)! So clearly I had to help drink both of them (hiccup). Hope you enjoy this one! Please note that the vodka and soda water used for this cocktail are not on our “staples” list in Veggiescope, so those will have to be extra ingredients to pick up.


Quick Moroccan Chicken

Another family favorite using leftover chicken, this one is great with canned peaches (preferably your own) or the real deal. It takes only minutes to prepare, and goes great with couscous!


Peach Clafoutis

Clafoutis (or clafoutis) is a light and delicious custard-type dessert, and works just as easily with plums as it does with peaches. Don’t forget to pick up some sour cream to make this version. Let your stone fruits sing with this simple and delicious dessert!