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Market Fresh: August: Everybody must get stone... fruit

At this time of year, I get excited about corn on the cob — I can eat a dozen in one sitting.
peach

At this time of year, I get excited about corn on the cob — I can eat a dozen in one sitting.

But as wonderful as locally grown corn is, I am not going to write about it this month. Just know that you should eat as much of it as you can, preferably dripping in real butter and liberally salted.

Fancy it up if you must with some parmesan cheese or cut it off the cob and freeze it for January.

I’m going to write about the other market staple I get excited about: stone fruits. I enjoy them all but I especially love Okanagan peaches.

They are in full force now at the market. We are especially glad to see the ones from Snowy Mountain Organics.

Lauren and her family are on high alert as the Cawston fires are burning perilously close to their property. We are so thankful that they are safe and able to bring their amazing Champagne peaches to us. Red Barn, Harvest Direct and Hilltop all have delicious peaches, too.

Did you know peaches are native to China? And that more than half the world’s peach production comes from that nation?

Aren’t we fortunate to have the Okanagan, though? Both freestone (the pit pops out) and clingstone (the pit sticks to the peach flesh) are grown in Canada. Here is another interesting fact: Peaches are actually a member of the rose family. And, like a rose, smell is everything. Peaches are ready to eat when there is a little “give” to the flesh and the fragrance is, well, peachy.

Peaches are a moderate source of both Vitamins A and C, and they are super low in calories. Surprisingly, they also provide a decent amount of Vitamin E, iron, copper, niacin, potassium and beta-carotene.

Peaches are best when eaten out of hand with all those lovely juices dripping down your chin and onto your shirt — the added laundry is well worth it.

But if you would like a tidier peach snack, a fresh peach salsa is super easy to make: Dice a peach, toss in a bit of diced red onion and diced red pepper, perhaps a bit of tomato, definitely some fresh basil, season with a bit of salt and pepper, and grab a spoon, or serve it over grilled chicken. Either way, all that lovely fresh peach flavour shines through.

That is one of the great things about peaches: They can be used for sweet or savoury dishes.

Here are two more quick ideas: Peach crisp is as simple as peeling (place peaches in a pot of boiling water for 1 minute and the skins will slide right off) and pitting six peaches, roughly chopping them and tossing them with 3 tbsp honey, 1 tbsp flour and a squeeze of lemon juice (or KICS, of course) and placing the fruit in a buttered baking dish. Sprinkle your favourite granola from Livi & K or Gabi & Jules over the top and bake in a 350 F oven for 30 minutes or so. Top it with a scoop of something sweet from Rocky Point Ice Cream just to take it over the top.

A green salad topped with peach slices, basil, slivered almonds and fresh mozzarella is so good, and even better if it’s drizzled with a balsamic vinegar from Amazing Foods.

As much as I love peaches, the other stone fruits are wonderful, too. Nectarines, apricot and plums all shine this time of year and are just as easy to work with as peaches.

And you can find them all at either the Coquitlam Farmers Market on Sundays or the Poco market on Thursdays.

Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam and Port Coquitlam farmers markets. Her column runs monthly.

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IF YOU LIKE TO DRINK YOUR PEACHES...
While their delicious in desserts, salsas and more, peaches are also rather tasty with alcohol. Here is one last recipe in case you don’t want to eat your peaches.

PEACH RASPBERRY
WHITE WINE SANGRIA

1 750 ml bottle pinot gris (try the one from Waterside Winery)
½ bottle of Fraser Valley Cider House Cider
2 peeled and sliced peaches
1 cup fresh raspberries
½ cup KICS raspberry lemonade syrup
Combine all the ingredients and let sit for an hour or so. Serve chilled.