Tag Archives: Peaches

Charred Corn and Peach Salsa

A summery salsa that tastes as wonderful as it looks.

A summery salsa that tastes as wonderful as it looks.

Hello friends of PCH! We’re back at it this week after a little bit of a hiatus, and this week’s recipe is perfect for one of those summer barbeques. Take advantage of fresh corn, peaches, and some hot peppers to whip up a summery salsa with a fruity twist.

Ingredients

  • 3 peaches, peeled and diced
  • 2 ears corn, grilled and kernels removed
  • 2 pablano peppers, grilled and finely diced
  • 2 jalapeño peppers, grilled and finely diced
  • ½ cup green onion, finely diced
  • 1 cup cilantro, shredded
  • 2 limes, juiced
  • 1 T. olive oil
  • 1 T honey
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

Instructions

Heat grill. Shuck corn, cut plebanos and jalapeños in half (length-wise), and drizzle everything with olive oil and set aside.

Prepare peaches, green onion, and cilantro, toss with honey, lime juice and seasoning in a large bowl and set aside.

Grill the peppers and corn until the peppers start to blister and the corn is golden-brown.

Once cool enough to handle, remove kernels from corn, finely dice peppers, and add to the peach mixture. Serve immediately!

Washington Peaches are Here!

Peaches are one of the greatest signs of summer in the Pacific Northwest. These sweet, juicy fruits appear in the middle of the season and last until early fall, providing summer revelers in Washington with a delicious treat to add to picnics and BBQs. Peach trees grow well in the Pacific Northwest because of our relatively mild climate. Our winters are cold enough to satisfy the chilling requirement of peach trees, which need a certain amount of hours at cold temperatures in order to fruit, but not so harsh that the flower buds die.

320px-Illustration_Prunus_persica0

Peaches are native to the northwestern part of China, where human cultivation is thought to have begun around 1000 BCE. The fruit was favored by Chinese nobles, and was ascribed certain magical powers in Chinese mythology. By 200 BCE, Chinese horticulturists knew how to differentiate between different winter cultivars of the peach tree, allowing commercial production to increase. At this time, peaches were also imported to the Mediterranean region, including Persia (from which the peach gained its Latin name, Prunus persica). From there, peaches made to Europe, where the French word peche became the English word “peach”. Since that time, peaches have been a popular (though historically expensive) treat in Europe and America, where Thomas Jefferson grew peaches at Monticello.

 

China is still the world’s leading producer of peach crops, producing an estimated 11 million tons in 2010- 50% of the entire world’s production! In contrast, the United States produces only about 6% of the world’s peach harvest. Oddly enough, China exports fewer peaches than the United States because most of its peaches are consumed domestically.

1024px-Autumn_Red_peaches

 

Did you know that peaches and nectarines are the same species? The only difference between them is that they come from different cultivars of peach tree (like the difference between a cherry tomato and a grape tomato).

 

For a fun and tasty summer dessert, check out this week’s recipe by Kayla Waldorf for Pacific Coast Harvest- roasted peaches with toasted almonds and vanilla ice cream!

 

 

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A summer cocktail your guests will love

We’re all heading into a ‘busy-yet-fun’ time of year, with graduations, Father’s Day and all sorts of festivities!

Are you hosting any social gatherings this weekend or next?

We’ve discovered a summer cocktail that is a true crowd-pleaser.  You’ve gotta check it out.

Peach-cocktail

“Peaches for Me” Cocktail

Adapted from Serious Eats

Ingredients

    • 6 peach slices (approximately half of a medium peach)
    • 3 cherries, stemmed and pitted
    • 1 ½ oz. of white rum
    • ½ ounce of freshly squeezed lime juice
    • ¼ ounce of Demerara syrup*
    • Ice
  • Peach slice for garnish

(*In a sauce pan, mix a small amount of Demerara sugar with water on medium heat until the sugar dissolves and then let it cool.)

Preparation

  1. Muddle the cherries and peach slices in a cocktail shaker until the juices have completely been released from the fruit.
  2. Add the rum, lime juice and Demerara syrup.
  3. Fill the shaker with ice
  4. Shake for 15 seconds
  5. Strain the cocktail into a glass. For best results, use both the cocktail strainer and a fine mesh strainer.
  6. Use the peach slice for garnish

Serves: 1
Preparation time: 5 minutes

CHEERS!

Stay organically connected!

John, Tom & Reece

Pacific Coast Harvest
“We Buy Local First”
206.455.8959

 

 

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