Co-op Blog

Local Organic Blazingstar Peaches & Recipes

Look for organic, local Brownfield Orchards Blazingstar peaches in the Co-op! Sweet, tangy and blushing, these peaches have intense flavor and are great for eating fresh or using in the kitchen.


Nestled in the eastern Cascades Mountains, Brownfield Orchard is 46 acres of certified organic farmland overlooking the Columbia River Basin. Based in Chelan, Washington, Brownfield was one of the first to be certified organic by Washington State Department of Agriculture after they adopted the Organic Food Program in 1988. Support local farmers and pick up some local Blazingstar peaches today.

Ah, but what to do with these fresh peaches? Most folks eat ’em right away or add to dessert recipes. Jam and pies are popular choices, but don’t miss out on savory dishes like Peach Salsa or Grilled Peach & Proscuitto Salad. For best results, allow peaches to ripen at room temperature. Wash and/or peel just prior to eating. Prevent peeled peaches from browning with a splash of lemon juice. Read on for more recipes to celebrate peaches.


Peach and Strawberry Bruschetta

Recipe & photo from strongertogether.coopSimple and elegant, this mouthwatering appetizer is a cinch to make. This easy appetizer or snack takes advantage of summer’s most luscious fruits. Serve with a glass of sparkling lemonade, limeade or Prosecco wine.

Ingredients:

  • 2 fresh peaches
  • 1/2 pint fresh strawberries
  • 1 tablespoon honey
  • 1/2 teaspoon smoked sea salt
  • 1/4 cup chopped fresh chives
  • 1 teaspoon sherry vinegar
  • 2 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 6 ounces fresh goat chèvre
  • 1 whole baguette, sliced

Directions:

Preheat the oven to 375º degrees F. Optional: peel the peaches by bringing a pot of water to boil. Score (cut a small “X” into the pointed end of each peach) and submerge in boiling water for approximately 30 seconds. Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least, be fairly easy to peel.

Halve, pit and dice the peaches and stem and dice the strawberries. Stir in the honey, sea salt, chives, thyme, sherry vinegar and 1 tablespoon of the olive oil; set aside. Brush the baguette slices lightly with the rest of the olive oil, and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through. Spread the warm baguette slices with chèvre and top with the fruit mixture.

Peach Frozen Yogurt

Capture the essence of seasonal fresh peaches with Frozen peaches and a food processor stand in for an ice cream maker in this homemade frozen yogurt.

Ingredients:

  • 3 1/2 cups coarsely chopped frozen peaches, (about 16 ounces)
  • 1/2 cup sugar, preferably superfine
  • 1 tablespoon lemon juice
  • 1/2 cup plain yogurt

Directions:

Combine peaches and sugar in a food processor; pulse until coarsely chopped. Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides once or twice. Serve immediately.

Sugar tip: Superfine sugar dissolves instantly, preventing a grainy texture in cold desserts and beverages. If you can’t find it, simply process regular granulated sugar in a food processor or a clean coffee grinder until ground very fine.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.