The St. Thomas Horton Farmers' Market celebrated the juicy, sweet goodness with their First Annual "Just Peachy" Breakfast on August 13th. The treat consisted of homemade buttermilk waffles topped with honey-roasted peaches, vanilla ice-cream and mint & basil syrup. The Senior's Centre brought their famous peach pies. Below, find some scenes from August 13 at the Market.
Peaches were first cultivated in China; they were brought to Europe from Persia.
A warm, temperate climate such as the one of the Niagara Fruit Belt is best for growing peaches.
They are the least cold-hearty of stone fruits, but are nurtured with delicious results in a few orchards in Elgin County. Two of these include Berry Hill Fruit Farm (see Renee's recipe for Sunshine Smoothie using frozen peaches) and Great Lakes Farms.
Find Peaches Fresh Nearby
Visit a farmgate, farmers' market or farm market and look for fresh local peaches.
Select fruit which is fairly firm, and sweet-smelling with smooth peachy-coloured skin. The amount of red in the skin is dependent upon variety not ripeness.
Green colour indicates the peach was picked too early.
Semi-Freestone Peaches are available earlier in the season and are excellent for eating simply out of hand. Freestone Peaches, available mid-August to end of September are suitable for eating fresh or preserving.
Keep at room temperature till ripe (do not store in a plastic bag). Store ripe peaches in a single layer in the refrigerator.
Rinse peaches under running water just before eating and eat just as they are.
To make peeling easier, immerse briefly in boiling water for 30 to 60 seconds, immerse in ice water, make a v-cut in the top, then pull skin away from peach.
Slice onto breakfast cereal.
Toss slices into a green salad; try poached, broiled or grilled.
Combine with blueberries or raspberries in a fruit salad.
Simply Sensational Plus
Peaches are a favourite for making jams, pies, cobblers, crisps, cakes and sauces.
They pair deliciously with cream for peaches & ice-cream, peaches and cream or peaches and sour cream pie.
The classic Peach Melba includes ice-cream and raspberries.
Savoury dishes include salsas, and combinations with chicken, salmon or other meats as marinade or glaze.
Relish Peaches All Year
Peel, pit and slice peaches; sprinkle with sugar and fruit preservative according to package instructions and pack into sealed plastic containers or freezer bags.
Find Out More
Peach Melba http://www.reluctantgourmet.com/blog/dessert-recipes/peach-melba-recipe/
Recipes and information from Foodland Ontario
Recipes and information from The Ontario Fruit Institute
Savoury & Sweet Recipes from the Food Network
Peach Pie with Sour Cream Pastry from Canadian Living
Recipe by Foodland Ontario
Last minute guests? Don’t worry. These skewers taste amazing and require minimal work. Tandoori paste is available at most grocery stores, but in a pinch any Indian paste can be used. The skewers are excellent with basmati rice as well.
Preparation Time: 20 minutes
Marinating Time: 30 minutes
Cooking Time: 10 minutes
1/4 cup (50 mL) plain yogurt
4 tsp (20 mL) bottled tandoori paste
1 lb (500 g) boneless skinless Ontario Chicken Breasts or Thighs
3 firm but ripe Ontario Peaches or Nectarines
1 tsp (5 mL) olive oil
3 tbsp (45 mL) finely chopped fresh coriander
4 small naan bread (optional)
Raita (homemade or store bought), optional
In medium bowl, whisk together yogurt, with tandoori paste and 1 tbsp (15 mL) lemon juice. Cut chicken into bite-size chunks; add to yogurt mixture and stir. Refrigerate, stirring occasionally, for 30 minutes or covered overnight.
Cut unpeeled peaches into 4 wedges each. In bowl, toss together peaches, 1 tsp (5 mL) lemon juice, oil and 2 tbsp (25 mL) of the coriander..
Thread chicken onto 4 skewers; thread peaches onto remaining skewers. Sprinkle both with salt to taste. Place chicken on greased grill over medium heat; grill, turning occasionally for 7 minutes. Add peach skewers; grill until juices run clear when chicken is pierced and peaches are warm, 2 to 4 minutes. During last minute of cooking, grill naan if using. To serve, top each naan with 1 peach skewer, 1 chicken skewer and dollop of raita. Sprinkle with remaining coriander.
Tip: To prevent peaches from spinning when grilling, thread skewer through top and bottom of each wedge.