LUCY BURDETTE: Peaches are in season here in Connecticut and so we need peach recipes. The peaches are glorious this year--we want to eat them in everything!
This combination may sound a little strange--even my husband was suspicious. But we loved it so please don't hold back! The keys of course are that the veggies are fresh, the peach ripe, and the feta delish...
1 large Cucumber
1 large ripe Peach
8 or so leaves fresh Basil
1/2 smallish red onion
Fresh feta crumbles, about 1/2 cup
3 tablespoons cider vinegar
1 abd1/2 tsp honey
Mix the honey with the vinegar in a small bowl. Slice the onion thinly and set this to soak in the honey and vinegar mixture. Do this ahead, even an hour, so the onion has time to soften.
Slice the basil to ribbons and add that too.
Slice the cucumber into rounds.
Peel and cut the peach into nice slices.
Combine all the vegetables in a pretty bowl, sprinkle with basil and feta crumbles. That's it! It's delicious! We ate every bite...
And here's a link to easy grilled peaches (post Labor Day picnic?)
And this will take you to a blueberry coffee cake that is just as good if not better with peaches...
What are you making and eating in these last days of summer?
Lucy writes the Key West food critic mysteries including the latest, THE KEY LIME CRIME, featured last week in Woman's World!
What are you making and eating in these last days of summer?
Lucy writes the Key West food critic mysteries including the latest, THE KEY LIME CRIME, featured last week in Woman's World!
Peaches and cucumbers? I’d never think to put these together, but I’m going to try it . . . thanks for the recipe.
ReplyDeleteI have cider in the refrigerator, so we had chicken and rice in a yummy apple cider sauce and I’m making Apple Cider Doughnut Cake . . . .
omg, those recipes sound wonderful Joan!
DeleteAt first I thought no way for peaches an cucumbers together. But, as I read your description and saw the pics, I thought it might actually be quite tasty. I have to admit I’ve been neglectful of peaches this year. We would often share peaches I bought from our local grower with my mother-in-law, and with her gone now, we just haven’t done our peach eating. Your post, Lucy, has given me a hankering for some peaches, so I might see if the little fruit and veggie store is open later today and fix some peaches for supper dessert.
ReplyDeleteWe are trying to enjoy tomatoes a bit loner with BLTs. I fixed some zucchini the other day, too. Although I will miss these fresh items, I will tell you that I sure enjoyed taking a short walk down the road with my husband in the cooler temps.
Kathy, that's hard to have a tradition you always shared with someone who's now gone! Hope you get that peach dessert...
DeleteAlas, I can no longer eat raw peaches and raw onions don't agree with me. But I've always wanted to grill peachs, so thanks for that link!
ReplyDeleteI can't eat raw onions either, but the vinegar-honey mixture cooks them sort of like ceviche:)
DeleteAn unusual combination that sounds wonderful. We haven't had peaches yet this year although they look great in the store. As for us, we are into fall here in the County. I made chicken and dumplings last night - it was divine.
ReplyDeleteThank you for the blueberry coffee cake. Been looking for a coffee cake recipe to use up the last of the blueberries in my fridge. Yum.
Congratulations on the Woman's World shoutout!
Yes, Lucy, congratulations on the Woman's World notice. Sweet, sweet, sweet. And so deserving!
DeleteThank you Kait and Judy! Chicken and dumplings--I haven't made that in a long time but I will now.
DeleteInteresting recipe, thanks Roberta. I love to put fruit into salads and also to mix different types of fruits together in baked recipes. The last pint of blueberries can go into a blueberry - peach crisp quite nicely with no adjustment to the recipe at all, except for the fruit substitution. The combination is divine!
ReplyDeleteLast week, after 25 years with this cookbook, "Bread Machine Magic," I decided to make the Peach Spice Bread recipe, knowing that Irwin is not a big peach fan. Well, it is the crunchiest, most delicious bread, and he loved it. So why'd I look at it for so long and turn the page? I guess it takes a pandemic. BTW, I never bake the bread in the machine, I always make the dough in it then bake it in the oven.
Going for your blueberry coffee cake, now, Lucy/Roberta! Perfect day to bake.
Judy, I'd be suspicious of the "spice" part of that recipe, but not the peaches LOL. I made a peach pie last week and was sorry I added the nutmeg. I'd rather the fruit stand on its own...
DeleteAfter reading that last comment,Lucy,nutmeg in peach pie? Eww! I was skeptical at first with your peach cucumber recipe but why not. Cucumbers seem like not too sweet watermelon to me so I'm sure it would be great. Everything else in the recipe is so I'll give it a try. Thanks!
ReplyDeleteWe don't have a harvest of peaches here but I buy some from Ontario, they are delicious but they don't keep a long time.
ReplyDeleteWhen I have too many ripen, I usually make a cobbler.
We are now in " the " week of small blue plums harvest and I bought a big basket to make my plum jam. It is my favourite jam. I like it in my yogourt or on toasts.
Oh - I didn't put what I'm making and eating! Today a corn-off-the-cob, tomato, and cuke salad with basil. Yesterday gold cherry tomatoes, cukes, feta, Kalamata olives, and oregano salad. Tomorrow ribs and more corn, plus roasting thirty pounds of tomatoes (from a farm) for winter sauces!
ReplyDeleteIs there anything better than all the luscious summer produce? The peach and cucumber sounds fabulous, Roberta. Sort of like the tomato watermelon salad I made a couple weeks ago. One of those combinations you think shouldn't work, but is so wonderful in real life.
ReplyDeleteThe other night we had friends over for a porch pizza dinner, and I made blackberry pie from our banner summer haul.
In my garden I mysteriously have butternut squash volunteering, and these tiny and intensely flavorful cantaloupes. No idea where they came from, unless the seeds were in the compost somehow, but since it looks like we are going to have way more volunteer squash than I've had intentionally planted tomatoes, I'll be looking for many ways to cook butternuts.
PS That's a great tip about soaking the onions in the honey and vinegar!
DeleteAnd fab news about the blurb in Woman's World. That magazine is suddenly everywhere.
Karen, have never tried to make them, but I have seen recipes for hummus and baba ghanoush using butternut squash. Certainly would be a change from all the usual roasted, grilled, mashed butternut.
DeleteIf I can find peaches, I'll make chicken baked with sliced peaches again. We're transitioning from "it's too hot to eat" to lighter cooked meals.
ReplyDeleteNever would have thought of cukes and peaches, but I bet my nephews would go for it! Last night older nephew made lasagna with home-made breadsticks--we'll be having round 2 for supper tonight.
ReplyDeleteWe have lots of pears, time to think about those.
I used to make pear butter when I had a pear tree. I found recipes on line. The outcome was a spread that has great pear taste without the heavy spices than apple butter.
DeleteAlas, the peaches have come and gone here in Texas. We're supposed to get a "cold front" on Wednesday, dropping the day's high from 95 on Tuesday to 65 on Wednesday. I'm thinking about pot roast, and all the fall flavors. I'll be watching the store for freshly harvested apples before too long.
ReplyDeleteI'm not a big fan of feta so I'm trying to come up with an alternative. I bought strawberries yesterday, going to cut them up, add a little sugar and put over some warm biscuits for dessert, if the power stays on. We are in flex alert due to the heat wave. Also making chicken salad from the Rotisserie chicken I bought yesterday. I might have to go back to the store for water chestnuts if I wanna make mom's old recipe but I can just chunk it up and add it to salad greens and tomatoes and that makes a good salad too ... Enjoy your weekend everyone.
ReplyDeleteI would happily try peaches and cucumbers, but, as Gigi says, peach season is finished here. I just bought Bartlett pears at Trader Joe's, and a small watermelon. Maybe I'll try cukes and watermelon!
ReplyDeleteI am so looking forward to it being cool enough to use my oven, and to cook on the grill, without roasting myself!
Deborah, I used to have a recipe for cukes, watermelon, and some kind of berry salad with feta. The recipe may have called for raspberry vingarette. Happy Eating.
DeletePeach season has been over for some time. If I had some fresh juicy peaches, not from the grocery store, I'd get some vanilla ice cream, a little sugar to bring out the juice in the peach slices, and make a peach sundae. Hard to beat!
ReplyDeleteLucy, perfect timing! Happy Sunday! I love Peaches and Blueberries. Thank you for sharing. I just had a peach and blueberry smoothie this morning. It looks like we will have another heatwave this week and it can go as high as 115 degrees this week! We were warned about a power blackout this weekend.
ReplyDeleteDiana
Fabulous!!! So well deserved, Lucy. The salad looks amazing. I will share the recipe with my chef, aka the Hub. He's warming up to fruits and vegetables :)
ReplyDeletePeach crisp! Yesterday. I have had this fabulous and easy ( and caloric) recipe since I was a very young woman, from Mary Cantwell in Mademoiselle. (She was a distinguished journalist but I didn't know that then - just liked her witty and charming food column) I promised a real, not diet, peach-season crisp to my husband but then I couldn't find the recipe in my box or online or anywhere. Sadness in our house. And then I did find it while looking for something else. And the farmers market had fresh peaches. And it tastes too good to believe.
ReplyDelete