The perfect peach is a versatile, sublime combination of tart, sweet, juicy and refreshing. The ideal Summer ingredient that can be used in both sweet and savory dishes. Unfortunately, the New York Times just recently published a report on the historically poor 2017 peach season taking place in the South, and it’s not fake news. While this may in fact be the case in America’s cobbler belt, backyards in Florida are experiencing bumper crops. New and innovative recipes dance in my head like sugar plum fairies, and I can barely keep up with their abundance. Jam, peach butter, salsa, smoothies, tarts, cobbler, and a delicious prosciutto, ricotta and peach crostini have all been placed on our menu rotation this summer. There is still plenty left for freezing and dehydrating. Stone fruit in general pack a powerful nutritional punch. They are loaded with vitamin C, antioxidants and dietary fiber just to name a few of their health benefits. Here’s a link which will clearly give you the information on the nutritional wallop peaches can deliver: http://www.organicfacts.net . Our thoughts are with those in the peach industry in the southern states, and hope the conditions improve for next year’s harvest.
Some interesting peachy facts can be picked up from William Thomas Okie’s “The Georgia Peach; Culture, Agriculture, and Environment in the American South”. It’s available on Amazon.
Next up on my peach recipe list. A chutney to serve with this Summer’s grilled meats and veggies.
