August is another favorite time here on the farm because it is National Peach Month. One of our favorite crops are delicious peaches. Peaches are high in vitamin A & C, so they’re a healthy, fresh snack when you’re on the go. There are two main varieties of peaches: clingstone & freestone peaches. Freestone peaches make it easier to remove the peach pit from its flesh. Stop in & stock up on these seasonal favorites & enjoy some of these farm-suggested recipes.
Ingredients
1/2 cup + 2 tablespoons honey
3 tbsp. Balsamic vinegar
1 tsp. vanilla extract
1/4 cup water
1 8-ounce container crème fraiche
6 firm-ripe peaches/nectarines (halved, pitted)
lemon/lime zest
Crème Fraiche:
2 tbsp. heavy cream
2 tbsp. sour cream or buttermilk
Combine ingredients and gently heat to approx. 100ºF. Transfer to a glass canning jar, or stainless-steel, or porcelain container. Keep it covered in a warm until it has thickened, usually 24-36 hours. After the cream has thickened, place it in the refrigerator. It should keep for at least a couple of weeks.
Whisk 1/2 cup honey, vinegar, water, and vanilla in a small bowl. Whisk crème fraiche and remaining 2 tablespoons of honey in a medium bowl to blend. (Glaze and crème fraiche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraiche mixture. Re-whisk both before using.) Prepare barbecue (medium-high heat). Brush fruit generously with half of the glaze. Grill until heated through, turning occasionally, about 4 minutes on each side. Arrange 2 grilled fruit halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraiche mixture into the center or on top of grilled fruit. Grate lemon/lime zest for a bright, aromatic citrus
