Peaches and Tomatoes: Summer’s Last Gasp

Soon, we’ll be eating our fair share of sweet potatoes, butternut squash, and kale. As we enjoy these fall favorites, we’ll also be reminiscing about the tomatoes, peaches, peppers, and other summer abundance. It always amazes me how the first taste of a season can be wonderful, but by the end of the season, we often tire of those same wonderful flavors. It happens to the best of us. Creativity is the key to eating seasonally!

During my weekly visit to LL Urban Farms, I loaded up on tomatoes and peaches. I knew the peaches would be disappearing from the market soon. We still have some time for the tomatoes, but with temperatures falling into the 50’s at night next week—they won’t be around long.   So, how do I savor these delicacies one more time before they are gone?

When we lived in southern California, one of our favorite spots was San Diego.   In San Diego’s Little Italy neighborhood, there is a restaurant called La Villa. If you visit San Diego, you must go there. Farm-to-fork is their mission, and they do it well. Their simple Italian recipes will make you weak in the knees. One of my favorite salads there was an heirloom tomato and stone fruit salad with burrata and micro greens. Many of my dishes are an attempt at recreating an amazing dining out experience. I had been thinking about this salad for years!

Using this for inspiration, I threw together some peaches, cherry tomatoes, burrata, and basil from my garden. A little drizzle of balsamic, and the dish was complete. Not exactly the same, yet satisfying. It’s the perfect use of the “last gasp of summer”—which is a phrase my friend, Chana (a.k.a @raleighwhatsup), used to describe the recent hot weather. I couldn’t have said it better. I suppose this last gasp of summer weather and summer bounty will give way to chilly nights and crisp autumn air soon enough. Fall is my favorite season, so I am eagerly awaiting this change. Until then, I plan to get my fill of corn, tomatoes, peppers, and peaches because it’s going to be a long time until we see them at the farmers markets again.

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Peaches: Summer Fruit (…and Fritters!)

My love of farmers markets runs deep. As a child, I remember visiting the City Market in Kansas City, Missouri with my dad. It was a feast for the eyes—brightly colored vegetables piled high on tables, stacks of perfectly shaped eggs in cartons, golden bottles of honey lined up like soldiers. It was always a treat to go to the farmers market. My dad navigated the stalls like a pro with me trailing behind in an awkward stumble as I tried to take it all in. These cherished visits left an indelible mark on me.

I get that same childhood thrill when I step out of the car for my Saturday morning market visit. I want to state for the record that I do not have a favorite market. People often ask me this question. I love different markets for different reasons. I have lived in North Carolina most of my adult life, thus the bounty of the seasons here is familiar and comfortable. I have visited markets in New York City and throughout California, too. Each market has it’s own personality and vibe.

One market I visit often is the Western Wake Farmers Market. I love the variety of produce and products that they offer so close to home. The abundance of pastured meats, local artisan cheese, local produce, coffee, pasta—and much more—keeps me coming back! Western Wake Farmers Market also hosts special events to celebrate the produce of the season. Summer is the celebration of the peach. North Carolina peach growers provide us with some sweet, juicy fruit that has me thinking of cobbler, ice cream, and preserves with each luscious bite. To applaud this local summertime treat, Western Wake Farmers Market is hosting their annual Peach Day on Saturday, July 12th from 8:00 a.m. to noon. In addition to the regular market fare, they will have samples, recipes, and chef demonstrations. Check out the details below!

– Chef John Childers of Herons at The Umstead Hotel and Spa will perform cooking demos using fresh local peaches
– Hillsborough Cheese Co. will have peach chèvre for sale
– Fun activities for children
– Locals Seafood will have a recipe for shrimp and peach kabobs
– Angelina’s kitchen will have a recipe for Greek-style peaches using Greek yogurt and honey

Well, I know where I will be Saturday morning—at Western Wake Farmers Market getting more peaches to make my peach fritters, and maybe a cobbler…or two. I hope to see you there!

Peach Fritters

  • 2 cups self-rising flour
  • 3 tbs. brown sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. grated nutmeg
  • 2 eggs
  • ½ cup buttermilk
  • 1 ½ cup diced fresh peaches
  • Oil for frying (I use The Solio Family Canola Oil)

For the glaze:

  • 2 cups powdered sugar
  • ¼ cup buttermilk
  • 1 tsp. vanilla extract

1. In a bowl, mix together the flour, brown sugar, and spices.
2. Add the eggs and buttermilk. Stir until mixture forms a wet batter.
3. Add the diced peaches and mix to combine thoroughly.
4. In a large saucepan or small Dutch oven, heat the oil to 375°F.
5. Using a medium sized cookie scoop, place batter into the oil. Do not put more than 4 in the oil at a time to ensure even cooking.
6. Allow fritter to fry for about 1-2 minutes. Using a spatula, gently press down on the top of the fritter to flatten slightly. This helps the inside of the fritter cook more evenly. Turn the fritter and continue to fry for another 3-5 minutes.
7. Once fritter is golden brown on both sides, remove to a cooling rack.
8. Prepare the glaze by sifting the powdered sugar into a bowl and adding the buttermilk and vanilla extract. Mix to combine ingredients.
9. Once fritters have cooled slightly, spoon 1-2 tbs. of the glaze over each fritter.

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