Peach + Blueberry Balsamic Dressing

Makes 4 servings

Ingredients

3 tablespoons sugar or to taste

2 tablespoons balsamic vinegar

3 cups blueberries (about 1 pound)

1 pound of peaches sliced (Watsonia Farm)

1/2; teaspoon black pepper (optional)

Directions

1. Boil 3 tablespoons sugar with vinegar, and 1-cup blueberries in a 1 to 1 ½ quart heavy saucepan, stirring, 1 minute. Remove from heat.

2. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, and then add sugar to taste. Let stand tossing occasionally, 30 minutes.

Peach BBQ Sauce

It has to be summer now that the peaches have arrived. It is all things peachy for the next month or so…

This week I want to share a recipe from Marisa McClellan author of Preserving by the Pint. She was at the market in April selling and signing her awesome canning cookbooks. You can find out where to buy this cookbook by visiting her website.

This is a recipe for canning but I like to cut the quantities in half and use it right away.
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Makes 2 (HALF-PINT/250 ML) JARS

Ingredients
1 dry quart yellow peaches (about 2 lb), from Watsonia Farms
3/4 cup/180 ml cider vinegar
1/2 cup/115 g packed light brown sugar
1/2 cup/80 g minced yellow onion, from Hickory Hill Farm
1 garlic clove, crushed, from Goodness Groceries
2 teaspoons smoked paprika
2 teaspoons finely milled sea salt, from Beautiful Briny Sea
1/2 teaspoon Aleppo pepper
1/4 teaspoon cayenne pepper, or to taste

Directions
1. Bring a large pot of water to a boil. While it heats, cut the peaches in half and remove the pits. Fill a large bowl with ice water. Blanch the peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water. When cool, remove the peach skins.

2. Combine all the ingredients in a saucepan with a tight fitting lid over medium heat and stir to combine. Cover and simmer for about 10 minutes, until the peaches and onions have softened. Using a potato masher, break down the peach pieces. Continue to cook, uncovered, for 40-45 minutes, until mixture has reduced by about half.

3. Remove the pot from the heat. Using an immersion blender, purée the mixture until smooth (you may have to tip the pan a little to do this) If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth.

4. If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.

Pork Chops + Peaches, Grilled

Ingredients:
4 bone-in pork chops from Riverview Farms
Olive oil for brushing, plus 2 tsp.
Kosher salt and freshly ground pepper, to taste
2 peaches from Watsonia Farm, quartered and pitted
2 Tbs. maple syrup
2 to 3 tsp. good-quality balsamic vinegar
Small fresh Freedom Famers’ basil leaves for garnish

Directions:
1. Remove the pork chops from the refrigerator and let stand for 30 minutes. Brush the chops very lightly with oil, and season liberally on both sides with salt and pepper.

2. In a bowl, combine the peaches, maple syrup and the 2 tsp. oil. Season with pepper and toss to coat evenly. Set aside.

3. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side.

4. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.

5. Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately.

Include a side of green beans to top of this magnificent, Freedom Farmers Market meal!

Serves 4