We have an extended peach season, due to their different varieties and ripening dates. One of our favorite varieties are Baby Gold’s. They have a cult following, for some it’s the only peach they will eat. Unlike the freestone varieties which are soft, juicy and come off the stone, Baby Gold clingstone peaches on the other hand need to be cut from the stone and have a firm flesh. This variety is perfect for grilling, baking and canning, but may people have a preference for eating them fresh because of the taste and texture. Keep in mind they don’t soften when ripe and stay hard, so don’t wait to enjoy them. At Rumar Farm we pick our peaches when sun ripened and ready to use. Here is how to pit a clingstone peach effortlessly.
- Using a paring knife, pierce the peach at its stem attachment, slicing it along the seam all the way around the fruit
- Place each half of the peach in either hand. Twist the halves in opposite directions.
- Pull the halves apart to reveal the pit.
- On the side with the pit, use the paring knife to cut it out.
- Peel the peach halves like you would an apple. (Optional: we love to eat the skin since it’s a high source of antioxidants and fibre!)
Here is what is in basket this week:
Baby Gold Peaches – Follow the pitting directions and you have the perfect grilling peach. Create the most stunning dessert or a side dish by simply brushing the peach halves with olive oil, place on a medium heated BBQ and grill for 4-5 minutes uncovered on each side. They should be tender with grill marks then simply serve with meat or add ice cream for a fast dessert.
Red Grapes – We partnered again this year to bring you certified organic red seedless grapes from our good friend and fellow organic farmer, Clayton Farm in St. Davids. Canadice is an early-ripening red variety with small juicy berries and clusters. Best enjoyed chilled eaten raw and can also be used to decorate cakes or tarts.
Potato Mix – Freshly dug organic potatoes. They have been harvested early and have a sweet flavour. Easy to prepare, just boil and drizzle with an herbed olive oil or butter, salt and pepper. Keep refrigerated, they have not been cured for storage.
Kale – Tender young leafy greens that we can never get enough of with so many ways to enjoy. Try in salads, soups, roast it or turn into kale chips the kids will love as a healthy snack.
Stir Fry Mix – A mix of greens for stir-frying, braising, blanching or eating raw in a hearty salad. Red and green mustard, kale, red and green mizuna, tatsoi and tsoi-sum. Wilt into soup, add to scrambled eggs or omelets.
Large Onion – Yellow. Good all-around onion, great for cooking and flavouring dishes.
Garlic Chives – With edible white blossoms that have a garlic flavour. Add to your salad or use as a garnish.