Peachy Keen

Summer produce. Yum.

Thanks to a sweet friend (hi Vicky!), we had some lovely Fredericksburg peaches hand-delivered to us when we were in Austin. I had dreams of a cobbler, but we sort of fell on them like hungry fruit-starved wolves and ate them right out of the bag (all four of us like peaches).

We're not doing our CSA this spring/summer, so I ventured over to a farmer's market this weekend. Local corn and some heirloom tomatoes. More peaches, and some lovely local blueberries. Blueberries for a cobbler; peaches to eat. A few of the peaches got a little too ripe, so I wanted to cook with them.

As an aside, I also bought a gazpacho at the market...I've been craving gazpacho. I usually make my own, and I sort of had all the ingredients, but I couldn't resist the already-assembled variety. This one was different than the type I make--the chunks were bigger and it used raw corn. Different, and good; Paul and I ate it right up. My soup uses carrots and a bit of tomato juice and balsamic vinegar--this one was carrot-free and was kind of in a watery, but spicy broth. There are probably a million different gazpacho recipes.

Anyway, back to the peaches. Tonight's dinner was pan-sauteed pork chops with a peach-adobo sauce. The peaches break down and form a sauce...and the chipotle peppers (only two) add a bit of perk without the kids noticing too much of a bite.

What's your favorite summer produce and how do you use it?