Roasted Peach Lemonade #farmersmarketweek

I’ve been waxing nostalgic lately about the summer before my senior year of college. I think a lot of it has to do with how easy life was then. I had cobbled together a few cushy jobs on campus – web design, the library – that were enough to pay my bills, but leave me with long weekends. I binge watched Sex and the City for the first time. Mark and I took our first real summer vacation. It was just a really laid-back time.

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And why have I been thinking about that summer? Because things here have been absolute chaos for months. I was overly hopeful that things would calm down once we’re in the new house, but the universe just laughed at that. I’ll be spending this afternoon home while the plumber fixes a leak from the kids’ bathtub (which involved cutting out the ceiling below it). And calling roofers, because the roof is leaking too. And did I mention I have a bubble in my tire that needs fixing? Of course, these are only the urgent things that have popped up in the last few days — the entire to do list is SO much longer.

But, back to that easygoing summer. One of the highlights was the fruit lemonades they served at the campus café. I randomly thought of their peach lemonade the other day, and decided I needed it asap.

This is a great recreation. Roasting the peaches brings out such a great flavor for really no effort. It’s the perfect addition for a barbecue or summer brunch!

Roasted Peach Lemonade

Roasted Peach Lemonade
(adapted from The Naptime Chef)
Makes about 4 cups

2 large peaches, halved and pitted
1 tsp. sugar
4 cups of your favorite lemonade

Preheat the oven to 400 degrees.

Line a baking sheet with foil and place the peaches on skin-side down. Sprinkle the tops with sugar. Roast for 25 minutes.

Let them cool for a minute or two, then peel them (you should be able to easily pinch the skin off after roasting. Add the peaches to a food processor or blender, along with 1/4 cup lemonade. Blend until smooth and frothy. Stir into the remaining lemonade and serve.

Roasted Peach

#farmersmarketweek wraps up today! Here’s our grand finale:

Friday #FarmersMarketWeek Recipes

 

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Zucchini Scones #farmersmarketweek

If there’s one piece of produce synonymous with summer, it’s got to be zucchini. I feel like everyone knows someone that has waaaay too much zucchini in their garden and is trying to pass it off on everyone. (PS, if you’re that person, I’m happy to take it!)

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These scones were something I made for myself. I figured vegetables in a not-overly-sweet pastry would be a hard sell, but as soon as these came out of the oven, the kids were BEGGING for them. They requested them for snack twice that day, and were thoroughly bummed when I informed them they weren’t allowed to have them again for dinner.

To be fair, they really are delicious. The buttery, flaky layers here are so on point! There’s just enough sweetness in these to make them perfect, but not overly sweet, and they’re a great way to use up some of that zucchini that I know you have hanging around!

ZucchiniScones

Zucchini Scones
(from Baker by Nature)
Makes 8

2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
1/2 tsp. salt
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 cup sugar
1 stick (unsalted butter, cold and cut into small pieces
1 large egg, beaten
1/2 cup sour cream (full fat)
2/3 cup zucchini, grated and drained
3/4 cup sharp cheddar cheese, grated, divided

Preheat the oven to 400 degrees. Line a baking pan with parchment.

In a large bowl, whisk together 2 1/2 cups flour, salt, baking powder, baking soda, and sugar. Cut in the butter until it forms a course meal.

In a smaller bowl, combine the egg and sour cream. Pour into the dry ingredients and mix until just combined. Fold in the zucchini and 1/2 cup cheese.

Turn the dough out onto a floured board and work it into a round loaf shape. Using a pizza cutter or sharp knife, cut like a pie into 8 wedges.

Carefully transfer the wedges to the prepared baking sheet. Sprinkle the tops with remaining cheese.

Bake for 20-25 minutes, until golden brown.

These are best served the same day.

 

Fresh Corn Salsa (1)

Looking for more farm fresh inspiration? Here’s what other bloggers have cooked up for you today as part of #farmersmarketweek!

 

Wednesday #FarmersMarketWeek Recipes

Fresh Corn Salsa #farmersmarketweek

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One of the things I love about being part of a CSA farm is that I’m learning a lot about how to prepare food. Like, last year I got schooled in sweet corn. Do you cook it? Then you’re doing it wrong!

Fresh from the field corn is so, so good raw. One day when we were there, they taught the kids how to pick and husk the corn in the field, and told them to try it raw. It’s even sweeter raw, and the kids gobbled it up. For the rest of the summer, it was their snack of choice and I didn’t get a chance to cook another ear!

This easy salsa uses farm-fresh sweet corn. If you have a local source, that’s your best option. We love this with chips, but it’s also great tucked in burritos and to top tacos.

FreshCornSalsa

Fresh Corn Salsa
(a Kate’s Recipe Box original)
Makes about 2 cups

3 large ears of sweet corn, cleaned and cut off the cob
1/2 green pepper, finely chopped
1/2 red onion, finely chopped
2 Tbsp. chopped cilantro
2 Tbsp. olive oil
2 tsp. lime juice
Salt and pepper, to taste

Stir together the corn, pepper, onion and cilantro.

In a small bowl, whisk together the oil, lime juice, salt and pepper.  Pour over the corn and toss to coat.

Fresh Corn Salsa

Looking for more #farmersmarketweek inspiration? Here is what my fellow bloggers are cooking up today!

Tuesday #FarmersMarketWeek Recipes

 

Sour Cream Peach Pie #farmersmarketweek

Today I’m kicking off Farmer’s Market Week and I couldn’t be more excited!

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With the mid-summer move this year, we never got our garden going, so we’ve been relying heavily on our CSA farm all summer – and we’ve been eating well! I can’t wait to show off what I’ve been making to use our farm share ingredients, and I’m excited to be linking up with other blogger friends all week – you can check out today’s batch of recipes below. It’s sure to be great inspiration for you and me!

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I’m starting the week off with this gorgeous peach pie.  This is actually a recipe that I made a few years back and regretted not photographing for the blog – it’s delicious. And since it’s served cold, it’s really perfect for a hot summer day. The fresh peaches pair wonderfully with the creamy sour cream base and the crunch of the brown sugar topping.

Really, guys, go grab some peaches and make this – you need a slice in your life!

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Sour Cream Peach Pie
(slightly adapted from Oh Sweet Basil)
Makes 1 pie

1 unbaked pie crust – store bought or 1 minute pie dough

Pie filling:
3 cups peaches, peeled and sliced
3 large egg yolks
2 Tbsp. flour
1/4 tsp. salt
1 cup sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup sour cream (not fat free!)
1 tsp. vanilla

Crumb topping:
1/2 cup brown sugar
1/2 cup flour
1/2 tsp. cinnamon
4 Tbsp. cold butter, cut into chunks

Peach topping:
1 cup peaches, peeled and sliced
2 tsp. sugar
1/4 tsp. cinnamon
1 Tbsp. flour

Preheat the oven to 400 degrees and prepare your pie dough in the pan.

Using a hand mixer or stand mixer, whip the egg yolks until light in color.  Using a spoon, stir  in the flour, salt, sugar, nutmeg, and cinnamon. Stir in the sour cream and vanilla until well combined. Fold in the peaches. Pour into the prepared pie crust.

Bake for 15 minutes.

While that bakes, make the crumb topping: whisk together the brown sugar, flour and cinnamon. Cut in the cold butter until pea-sized crumbs form.

Then, make the peach topping: Whisk together the sugar, cinnamon, and flour. Toss the peaches in until coated.

Remove the pie from the oven, and cover with the crumb topping. Press the peaches in around the top of the pie.

Return to the oven for 30 more minutes. If the crust starts to brown too much, cover it with foil.

Remove from the oven and let cool, then transfer to the refrigerator for at least 3 hours to firm up.

Monday #FarmersMarketWeek Recipes