Passionate About Boston
and the Moms Who Live Here

You Picked How Many Pounds of Fruit?

We’ve lived less than 10 minutes from Lookout Farm in Natick for the past two years, and yet we’d never visited. Some friends texted us with a last-minute invitation last Saturday, and since our day was free, we happily agreed to meet up with them. We rode the train out to the children’s play area, where my kiddos got their faces painted, took a pony ride, visited some animals, played in a bouncy castle, climbed on the play structure, watched a juggler, and rode the caterpillar train. Three times. We also picked a bag of peaches and a bag of apples while we were there.

Which begs the question, what do you do with all that fruit once you’ve picked it? Apples can be stored in the refrigerator (and there’s always applesauce!), but what to do with all of the peaches? Have them at every meal! I’ve made baked peach almond oatmeal and fresh peach cake. My husband and I each take a peach in our lunch every day. Next on our list to try is rosemary-mustard pork with peaches. I also created this late-summer salad to make use of some wonderful seasonal produce! If you’re trying to hang on to summer like we are, give this a try!

Late Summer Salad
Serves 2
Write a review
Print
For the salad
  1. 4 handfuls of hearty greens (kale, arugula, spinach, or mesclun)
  2. 1 large or two small peaches, sliced
  3. 2 ears of corn, kernels removed from the cob
  4. Pickled onions (recipe follows)
For the dressing
  1. 1 clove of garlic
  2. Big pinch of salt
  3. Juice of one lime
  4. 1 TBSP sherry vinegar
  5. 1/3 cup olive oil
For the pickled onions
  1. Half a sliced red onion
  2. 1/4 cup lime juice
  3. 1/4 cup hot water
  4. 1 TBSP sugar
  5. 1 tsp salt
Instructions
  1. For the pickled onions: Combine red onion, lime juice, hot water, sugar, and salt. Stir and let sit for 30 minutes, stirring occasionally.
  2. For the dressing: Crush the garlic and the salt into a paste using a mortar and pestle. Whisk in the lime juice, sherry vinegar, and olive oil until emulsified.
  3. For the salad: Divide the greens, peaches, and corn kernels equally among two or four plates, depending on the number of people you are feeding. Top each salad with a forkful of pickled onions (you will have extra onions; save them for another use). Add the dressing, and enjoy!
Notes
  1. To have this salad as a main course, top with the protein of your choice.
Boston Moms Blog http://www.citymomsblog.com/
It’s currently prime time for peach and apple picking, so get out there. Find the orchard closest to you using our list of 12 Pick-Your-Own Apple Orchards! And share your favorite recipes with your fellow moms!

, , , ,

No comments yet.

Leave a Reply

HTML Snippets Powered By : XYZScripts.com