Greetings!
Slicing the peaches I bring home is a
job I leave to my husband whose professional culinary skills with a
knife far exceeds my own. Here are two methods for you to use now
that we're in the height of peaches and at the start of our nectarine
crop...
 The first method you'll be familiar
with if you've ever cut an avocado. Slice down the natural seam of
the peach until your knife meets the pit and continue the slice
around the whole of the peach. Twist and pull gently to separate the
flesh from the pit. A handy-dandy video demonstration of this is here
on youtube.
My husband's method, which works very
well for peaches that are a little stubborn or fragile is to slice
down the center seam and instead of following the cut around to halve
the peach, simply cut a wedge. Gently grasp the bottom and top of the
wedge and peel it away from the pit. Slicing subsequent wedges will
peel off more easily, allowing you to get nice clean slices from what
might otherwise be a very ripe and ready to eat piece of fruit. If
all goes to plan, I'll have a demonstration video up on our CSA
facebook page this week!
The plums in the box this week are the
very last of the crop, so many of them are very ripe and we suggest
you eat them quickly. All boxes have the Sun Crest peach this week.
They're a little delicate, both in terms of taste and texture, but a
fantastic grillng peach. Save a few for the weekend to toss on the grill!
Cheers,
Kimi Owens
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Frog Hollow CSA on Facebook
Some of you like the farm on Facebook, but did you know we
also have a page devoted to the CSA? Share recipes and thoughts about the
week's box, discuss organic food, post photos of yourself with an orange-peel
smile, or simply meet other fruit-loving Facebook folks. Hope to see you there!
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Recipe of the Week
Prosciutto-wrapped Grilled Nectarines
Cut nectarines
into wedges and cut slices of prosciutto in half
lengthwise in number to match. Wrap each nectarine wedge with a piece of prosciutto.
Grill over medium-high heat for 4-6 minutes, until the prosciutto begins to crisp. Turn them often.
For a light glaze, brush with maple syrup during the
last minute of grilling.
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