We were surprised to learn Rumar farm is the only certified organic peach grower in Ontario. Although we knew there were very few, after an article came out by Tiffany Mayer about a Vineland farmer who gave up growing them organically without the help of chemicals…….I guess we are the last. Funny if you want to check out the article in the July 20th Standard called “Eating Niagara: Why the organic Niagara peach eludes consumers” they mention Rumar Farm and that we declined to be interviewed! I guess Marc was too busy growing your peaches to call Tiffany back.
So count yourselves lucky you are getting another rare treat this week. Now I need to coach you on how to handle Baby Gold peach variety which you will find in your basket. These stay hard, even when ripe and have a more rubbery texture with less juice than other free stone varieties. And another thing….they cling to the stone. Why would anyone want to buy them? Well, they are the best peaches for canning (the rich golden flesh maintains that amazing colour in the jars) and baking (because they stay firm with an outstanding sweet peachy flavour), How do you get them off the pit? I start by cutting the peach in half (top to bottom along the seam) and twist the peach which will come off the pit on one half. Cut the pit out of the second half of the peach. Peel it like an apple and slice it into wedges to eat, can or bake. We also love to drizzle with olive oil and grill it on the BBQ. Serve it with pork or chicken or add some ice cream for a quick fancy dessert.
Here is what you can expect this week:
Baby Gold Peaches They are a family favourate. I just like to slice wedges from the pit and enjoy them as a healthy snack. They take a bit more work than their freestone cousins, but it is well worth the effort. Try grilling them for a wonderful treat.
Carrots This root vegetable are so full of flavour and can be stored for months. Remove the greens, tightly seal unwashed in a plastic bag in the coolest part of your fridge.
Kale This is your leafy green this week, so try using it in a salad. Its an ideal “make ahead” salad to take to a family BBQ because it stays fresh without wilting long past its leafy counterparts. I recommend chopping it up which makes it easier to eat.
Mini Onions They were harvested young, these small sized onions can be braised, glazed, roasted, steamed, sautéed or eaten raw.
Cherry Tomatoes Tomato season has officially begun and we are so excited to share many different varieties. It all starts with cherry which are the first to ripen.
Radish Have you tried roasting radishes? It transforms them by neutralzing their sharp bite and can be a low carb potato substitute. Spread your washed and seasoned radishes in a single layer on a baking sheet. Place into the oven for 30 – 40 minutes.
Thai Basil Spicy with an anise, or licorice-like flavour and their sturdy leaves hold up better during cooking (than sweet basil). This variety goes well with East and Southeast Asian foods. You can eat it raw as well, it really jazzes up a plain old cucumber and tomato salad. Get adventurous and make a spicy noodle bowl with beef and peach.
Enjoy
