I love peach season in Colorado. Where else can you get 40 pounds of peaches from the local Rotary club? Ripe, yummy Palisade peaches.
But get ready! That is A LOT of peaches. So you better have your recipes ready. From sweet to savory – this year has included some classics and some experiments. Need some ideas? Here we go:
- Toss them on the grill – wrap them in bacon if you heart meat!
- Eat ‘em fresh and let the juice run down your arm
- Make salsa
- Freeze ‘em
- Cobbler mania – it is a nice way to have dessert for breakfast
- Make peach jam
Any which way you slice them – make sure you use them all before they get too soft! Happy peaching, everyone!
Peach salsa and tomato salsa
Peach and blueberry cobbler
- 4+ cups sliced peaches
- 1 cup blueberries
- 1/4 c or less of lemon juice or lime juice
- 1 1/2 c milk
- 1 1/2 c flour
- 1 1/2 sugar
- 1 stick of unsalted butter
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
Preheat oven to 350 degrees.
Place stick of butter into cooking dish and place in oven to melt. Add 2 tablespoons of sugar and slash lime or lemon juice to peaches slices and blueberries and set aside. Mix dry ingredients in bowl. Mix in milk and vanilla and stir completely. Remove baking dish from oven and pour mixture into baking dish. Add peach and blueberry mixture.
Cook for 40-50 minutes or until crispy brown on top.