Raised on her family's farms and imbued with the shrewd kitchen wisdom of her Southern grandmothers, it's no surprise that Inspired Eating's Lisa Turner embraced a deep respect for food and the land at an early age. In her column, Farm Food, Lisa celebrates the clean, simple beauty of food pulled straight from the ground.
Today, Lisa whips up three wildly different peach recipes just to show she can.
Photo by Sarah Shatz
When I was little, we had peach trees growing in our backyard. The apples were wildly prolific, and my mother couldn't keep the raspberries under control. Everything else, from tomatoes to turnips, grew with enthusiasm. But the peaches, for whatever reason, never quite seemed to rise to the produce occasion. We'd watch in early summer as small, fuzzy fruits would appear on the tree, green at first and hard as a nut, and wait with nearly unbearable anticipation for each one to ripen. When they did, we treated them with reverence. Jams were never made, nor cobblers baked. These treasures were meant to be savored, preferably right off the tree with the juice running down our bare arms.
In Colorado, our Palisade peaches -- unlike the scraggly trees of my youth -- are abundant and prolific. So I'm always thrilled when August rolls around, and I can be shameless in my consumption and use.
And there's some merit in that: peaches are right up there with berries in terms of health benefits. They're high in potassium and beta carotene, and in lycopene and lutein, antioxidants that protect the eyes from macular degeneration. And peach skin is rich in chlorogenic acid, an antioxidant that can reduce the effects of aging and protect against age-related diseases.
I still believe that peaches are at their best eaten right off the tree, still warm from the sun, with the juices running down your arm. But if you're lucky enough to have a prolific tree (or have prolific peach farms in your area), indulge your peach passion with some of these juicy recipes.
1 cup gluten-free flour mix
1 teaspoon baking powder
1/4 teaspoon salt
1 cup almond milk
1/2 cup coconut sugar or turbinado sugar
1/4 cup melted coconut oil
1 teaspoon vanilla extract
2 1/2 pounds fresh peaches, peeled, pitted and chopped into 1/2-inch pieces
Peach and Basil Salsa
Makes 2 cups
1 pound peaches, peeled and coarsely chopped
1 small red bell pepper, seeded and diced small
1/4 cup basil leaves
1 small lime
1/2 small serrano pepper, seeded and finely minced
1/3 cup minced red onion
1/4 teaspoon salt
1/8 teaspoon white pepper
Grilled Peaches with Cherry-Balsamic Glaze
1 cup fresh cherries, pitted
1 tablespoon honey
1 1/2 tablespoons balsamic vinegar
1 tablespoon chopped fresh basil leaves
4 medium peaches, peeled, halved and pitted
2 tablespoons olive oil
Like this post? See Lisa's previous topic: Plum Passion.
Lisa is a food writer, cooking instructor, nutrition consultant, and Psychology of Eating coach in Boulder. She's written five books and hundreds of recipes and articles for national and local magazines; developed the Inspired Eats iPhone app; and co-founded Boulder Soup Works. In her consulting business, Inspired Eating, she works with individual clients, groups, and corporations to help them create healthy eating patterns.