Raw Peach Recipes

The peaches that have been coming from FIG over the past few weeks via the extra's table have been delicious! Local, early season peaches that have really impressed with their fresh, juicy, promise of all things refreshing to come with the Summer months ahead! The first week these appeared, FIG actually ended up with some seconds from the supplier, but with just slight damage to the skin, these peaches lent themselves wonderfully to whipping up a quick raw peach chutney (we used the KR recipe from her ebook 'Sides and Snacks'; 'Romantic Peach Chutney'.) and enjoyed it on raw oatmeal (again a KR recipe from the same book; 'Good Ol Oatmeal') for breakfast. You can find recipes for peach chutney (I'd be sub'ing any vinegar with unfiltered raw apple cider vinegar and any sugar with rapadura. Of course I always use Himalayan as our choice of salt.) on the internet quite easily through google, but most are cooked. The KR recipe had a wonderful polarity of sweet and spicy using both agave and ground mustard seeds in the recipe. It was delicious!

It was actually quite timely when FIG announced their first peaches of the season, as just the day before I had been drooling over the recipe for 'Gourmet Raw Georgia Stuffed Peaches' in the KR desserts ebook. I was longing for the freshness of juicy Summer fruit to get creating with some fancy raw vegan sweet creations, when the very next day, FIG offered peaches! I couldn't believe it! So a few of our first bundle of peaches went toward being created into stuffed peaches which were such a wonderfully yummy treat! Again, a google search will bring up a raw stuffed peach recipe (scroll to the bottom of this post, it's after the noodle recipe), a little different to the one we made, but looks yummy all the same.

We've also rekindled our love of fermenting again, with reading a most wonderfully amazing book 'Wild Fermentation' by Sandor Ellix Katz. If you are interested in this book and the easy handcraft of fermenting, then you can preview the book through google books. There is quite a large portion of the book previewed there, but of course scrolling through a book online is never the same (I find) as sitting curled up with a hard copy of the book, engrossing oneself in the world of the words on each page. Anyway, we used a few of our peaches last week (which were perfect, no seconds last week, all perfect looking Summer specimens!) for Sandor's fruit kimchi recipe. We have been tasting this every few days and it is delicious - it should be ready in another few days, but we might let it sit just a little longer. We also used FIG provided pears, apples and pineapple in our kimchi. There is an online kimchi recipe in this link, but the recipe from Wild Fermentation is much simpler and there is a pure fruit kimchi recipe. I also love Sandor's information that he shares about different ferments, their history and cultural associations. Alongside this, his style of writing wonderfully carry's his very beautiful nature and great sense of humor. His way of writing is warm, simple and encouraging.

We're so excited that peaches were one of our box choices this week. Did you choose peaches? If so, be sure to comment below and tell us what wonderful creations you put together with your furry skinned fruit friends. Or did you just simply bite into the pure fruit piece and experience that joy of having Summer fruit sweetness explode in your mouth and dribble down your arm a little! Doesn't that always happen with peaches!