Looking for a tasty appetizer or snack that will wow your family and friends, but comes together in a snap? We’ve got one for you! You may not have known that peaches and tomatoes go together hand-in-hand. With a bit of sweet, a hint of saltiness and some crunch, you’ve got a delicious recipe you’ll use over and over.
Peach, Tomato and Mozzarella Crostini Recipe
Baguette sliced and toasted in olive or butter
Fresh, ripe peaches, sliced thin
Fresh, summer tomatoes, sliced thin
Fresh mozzarella, removed from water and sliced
Fresh basil, sliced into thin ribbons
Coarse salt and freshly cracked pepper
Place toasted baguette slices on a serving tray. Top with a slice of peach, a slice of tomato, a slice of mozzarella, and a second slice of peach. Sprinkle generously with salt and pepper. Top with basil ribbons and drizzle with balsamic vinegar. Serve immediately.
Courtesy of joythebaker.com
With Colorado Peaches in season, what could be more perfect than a fresh peach pie? (Answer: nothing.) Sweet peaches are complemented perfectly by nutmeg in this simple recipe. Make sure to taste as you go along; you might not need all the sugar since our peaches are so sweet!
Fresh Peach Recipe
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup water
1/4 scant teaspoon nutmeg
5-7 large, ripe peaches, peeled
1/4 cup sugar
1 baked 9-inch pie shell
Whipped cream or vanilla ice cream
Combine the 3/4 cup sugar, cornstarch and water in a medium saucepan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, finely crush 3 peaches and add to the cornstarch mixture. Bring to the boiling point, reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches, arrange on bottom of a baked pie shell. Sprinkle with 1/4 cup sugar. (If peaches are very sweet, use less.) Spoon cooked mixture onto sliced peaches. Refrigerate several hours before serving. Top with whipped cream or ice cream, if desired.
Courtesy of Denver Post Food Blog, “Colorado Table“
A tasty, creamy treat perfect for the end of the summer, this Peach Creme Recipe is simple…and simply delicious. Prepare it during the day and wow your family and friends when you pull it out after dinner! Use your Colorado Peaches for a flavorful, indulgent treat.
10 oz. gingersnap cookies
3 tbsp. butter
1 14 oz. can organic sweetened condensed milk, lowfat optional
½ cup crème fraiche
¼ cup fresh lemon juice
1 tbsp. cinnamon
1 ¼ cup ripe peaches, peeled and diced
In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Put in the freezer while preparing the filling. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Squeeze the peach pieces in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust. Place in the fridge for at least 4 hours.
Courtesy of sproutedkitchen.com
We delivered the first boxes of Colorado Peaches this week! Our fresh peaches are from Brant and Carol, and we’re convinced that they grow the best peaches, period.
We love using Colorado Peaches in pies and crumbles, in smoothies, topped with yogurt, sliced on salads, and in tons of recipes. They lend themselves very well to cooking, baking, grilling and – of course – eating fresh!
This year, we almost didn’t get a Colorado peach harvest at all. The cold spring brought frosts and freezes in April while the trees were flowering. A lot of times, growers use large fans to mix the air during the cool nights, but this year that was not enough to moderate the temperature. Then, on April 24th, it snowed between 3-5 inches before noon. Nearly 75% of the harvest was lost. The quality of the remaining fruit was not affected, but the size is not consistent because the trees were thinned by the freeze, not by hand. Consider yourself lucky to get Colorado peaches this year. Our thoughts certainly go out to all the growers who have faced a difficult year.
August is right around the corner and that means one thing…Colorado Peaches! These juicy, flavorful peaches are undoubtedly one of the most popular of all the summer fruit in season. A lot of our customers look forward to these year after year (and we do, too)! You can pre-order your peaches and receive some of the first peaches of the harvest.
FruitShare has two options for Colorado Peaches:
We expect to begin shipping our organic Colorado Peaches in mid-August. You may pre-order your peaches to be sure to receive the first deliveries of tasty organic peaches.
It seems like just a few weeks ago that we were celebrating the start of summer…so we were surprised when we found ourselves at the tail end of August already! Soon, school will start, leaves will change color – and Honeycrisp apples will return to our boxes of fruit in season. Happily, our Colorado peaches are still going strong (so there is still some summertime left!), but we’re just beginning to turn our thoughts to the sweet fall flavors to come, like this Honeycrisp Apple Crisp.
Honeycrisp Apple Crisp
2 honeycrisp apples
1 tablespoon brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1/4 teaspoon of nutmeg
1 cup whole wheat flour
1/2 cup sugar
1/2 cup vanilla almond milk (or liquid of your choice)
1/2 teaspoon vanilla extract
2 tablespoons cold butter
Preheat oven to 375 degrees F. Chop apples and combine with 1/2 tablespoon cinnamon, salt, nutmeg and brown sugar in a small baking dish. In a separate bowl, stir flour, sugar and remaining cinnamon. Chop 1 tablespoon of butter and add it to flour. Mash with a fork until thoroughly combined and small bits of butter remain. Add vanilla and milk gradually, stiring as you go. The mix should not be watery or too thick. It should be somewhat sticky. Spread dough on top of apples, and place in oven. Bake at 375 for about 30 minutes, or until apples look juicy and topping is golden brown.
Courtesy of foodily.com
Colorado peaches are in season and at their flavorful prime right now. You may have heard us say that they’re great sliced on salads or oatmeal, or as a snack. But what’s the easiest way to slice a peach? There is a hard pit in the middle – how to get it out?
There are two basic types of peaches – freestone and clingstone. These names refer to how the flesh of the peach is attached to the center pit. With a freestone peach, the flesh comes away from the pit easily and cleanly, while with a clingstone peach, the flesh will stay “clinging” to the pit.
Our Colorado peaches are freestone peaches, making them extremely easy to slice and separate from the pit. First, wash your peach and dry it off thoroughly. Then, holding the peach in your hand, use a sharp knife to make a long cut from the stem of the peach all the way around the entire peach until you have reached the stem again. Make sure to cut all the way through the flesh until the knife hits the hard pit. Repeat at a 90-degree angle to your first cut. You will now have four sections that should easily separate from the pit. You can continue making cuts in the peach until you have reached the desired number of peach wedges.
This is the simplest and quickest way to cut a Colorado peach so you can start snacking right away!
With Colorado peaches at their peak, it’s the perfect time to make a perfectly delicious peach crisp! It’s the perfect way to top off a warm summer evening.
Peach Crisp Recipe
5 pounds peaches (about 12), each cut into 8 wedges
1/3 cup granulated sugar
3/4 cup plus 1 tablespoon all-purpose flour
1 1/4 cups light brown sugar
1/4 teaspoon kosher salt
3/4 cup unsalted butter, chilled and cut into small pieces
2 cups rolled oats
1 cup almonds, roughly chopped
Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.
In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds. Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.
Courtesy of realsimple.com
All of the blueberries and cherries are done for the year, much to the sadness of our taste buds. But don’t worry – the Colorado peaches are in full swing and they are even more delicious that we remembered (if that’s even possible)!
And coming up beginning in early fall will be Honeycrisp apples along with pears, satsumas, figs, grapes and more. Stay tuned for more updates on the current fruit in season!
This recipe is sure to be a hit for a tasty dessert at a picnic, a potluck – or a regular weeknight! Use Colorado peaches to take advantage of their vibrant flavor and juicy sweetness.
Stonefruit Bars Recipe
1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups chopped peaches, nectarines, plums and/or cherries (any combination), divided
1/2 cup orange juice
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray. To prepare fruit filling & assemble bars: Combine 4 cups chopped fruit, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups fruit and vanilla. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Courtesy of eatingwell.com