Remember the 23 pounds of peaches I picked this weekend? We are still working on eating them up. They are 100% ripe, sweet, and juicy and taste spectacular on their own or in some of the recipes I’ve been making. I gave a few to a friend, and we still have a lot!
Last night, I tried the Summer Peach and Tomato Salad out of the recent issue of Cooking Light.
I didn’t think I’d like this as much as I did – almost hesitant to use such delicious peaches in it at first. I made up the dressing and wasn’t to enthused. But, after I drizzled it over the peach, onion, and tomato mixture, my attitude changed. This was delicious! All I can say, is WOW, the simple ingredients really let the taste of the of the fresh peaches come through. The dressing, which I thought I didn’t like, complemented the produce so well, giving it sweet and tangy in such a subtle way.
Then, for dessert I made a simple Peach and Blackberry Crisp.
No recipe really, I just sliced up peaches, blackberries and mixed with a little brown sugar and topped with oatmeal, brown sugar, pecans and butter.
Mmmm…sweet, crunchy, and just plain wonderful! (A little side of raspberry sherbet on the side.) So good that I want to make it again tonight!
Are you taking tomorrow off to make a 4 day weekend? What are your plans for the weekend?