Greensboro Celebrates Peach Day! by Lisa Johnson, RD

On Saturday, July 28th Greensboro will host its first ever Peach Pancake and Celebration Day at the Greensboro Farmers Market (501 Yanceyville Street).

From 8am-11:30am, or while supplies last, Chef Alex Amorosco of Cheesecakes by Alex will be serving fresh peach compote on top of pancakes for a $5 donation. Funds will benefit the Greensboro Farmers Market, a non-profit organization.

This will be a great opportunity to sample and purchase this seasonal favorite from North Carolina’s top growers: Leonard’s Orchard (Cana, VA), Phillips Farm (Cheraw, SC), Kalawi Farm (Eagle Springs, NC), Pee Dee Orchards (Lilesville, NC), Miss Angels Farm (Mt. Airy, NC), and Chappell’s Farm (Eagle Springs, NC).

Peaches are a healthy, sweet treat! They are loaded with fiber and healing carotenoids. Fresh, baked, or even grilled; peaches are a delightful summer treat. I like to enjoy mine in salads and salsas, but I would be leading you astray to not include peach ice cream. Who can resist summer’s signature treat?

Don’t miss the market this month, and your chance for fresh peaches! Enjoy these recipes and more.

 

Insalata Con Peche by: Martha Stewart

Ingredients

* 1 (6-oz.) package spring greens mix

* 2 (8-oz.) packages fresh mozzarella cheese, sliced

* 2 large fresh, ripe peaches peeled and thinly sliced

* 4 ounces thinly sliced prosciutto

* 1/2 tablespoon fresh thyme leaves

* 1/2 cup extra virgin olive oil

* 1/4 cup fresh lemon juice

* Salt and freshly ground pepper

How to Make It

Place greens on 4 serving plates. Top with mozzarella, peaches, and prosciutto; sprinkle with thyme. Whisk oil into lemon juice in a slow stream until blended; whisk in salt and pepper to taste. Drizzle over salads.

 

4 INGREDIENT COCONUT PEACH ICE CREAM

Homemade, no churn Coconut and Peach Ice Cream – only four ingredients needed for this dairy, egg, soy, and gluten free summer treat!

 

 

INGREDIENTS

* 1 can full fat coconut milk * 1/4 cup coconut sugar

* 6 peaches pitted & diced*

* 1 teaspoon vanilla extract

 

INSTRUCTIONS

1. In a small sauce pan melt the coconut milk on a low heat. Add the coconut sugar and stir until dissolved. Remove the milk & sugar from the heat and let cool.

2. Add the cooled coconut milk and sugar to a blender with the peaches and vanilla extract. Set aside one peach to mix in at the end so that I would have small chunks mixed throughout the ice cream. Blend until completely smooth.

3. If you have an ice cream maker follow the steps according to the manufacturers instruction.

4. For a no churn version add the ice cream mixture to a freezer safe container and place in the freezer for 4-6 hours. Every hour or so you’ll need to take out the ice cream and mix by hand until it’s done.

5. After freezing completely you’ll need to let the ice cream thaw for about 10 minutes before eating.

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