June: Peaches + Beets

Peach Lemonade

Prep Time: 25 minutes Cooking Time: 25 minutes Prep Time: 25 minutes
  • 3 peaches
  • ½ cup sugar
  • 7 cups water divided
  • 1 ½ cup fresh lemon juice (8-10 lemons)

Equipment: Saucepan, Spoon, Cutting board, Knife, Measuring cup. Juicer, Blender, 2 quart pitcher

Cut the peaches into quarters and place in a saucepan with sugar and 2 cups of water.  Bring to a boil. Turn heat to low and simmer for 5 minutes.  Let the mixture cool for 5-10 minutes.  While the mixture is cooling, juice your lemons.  Place 1 ½  cups of fresh lemon juice into a pitcher.  Set the pitcher aside.  Pour the cooled contents of the saucepan into a blender and blend until smooth (approximately 1 minute).  Pour the contents  of the blender into the pitcher with the lemon juice.  Add the remaining 5 cups of water.  Stir.  Pour into cups filled with ice. Enjoy!

 

Peach Cobbler

Prep Time: 15 minutes Cooking Time: 30 minutes Prep Time: 45 minutes
  • 10 small freestone peaches
  • 1 cup blueberries
  • 2/3 cup packed brown sugar
  • 6 T agave nectar
  • 1 cup unbleached white flour
  • 1 cup of quick oats
  • 2/3 cup butter
  • 1 tsp cinnamon

Equipment: Measuring spoons and cups, 9x13 glass pan, mixing bowl, spoon, knife, cutting board

Heat oven to 375 degrees and grease the bottom and sides of a square 9×13 glass pan with butter. Hand each student 1 whole peach.  Refer to page 32 for Peach Cutting 101 info. Instruct the students to place their knives on the suture line of the peach. This will keep the knife from sliding as they turn the peach, cutting it in half. Students should always cut with the flat sides after the pit is removed. Place sliced peaches in buttered pan and add blueberries.  Mix the remaining ingredients, in a separate bowl—the mixture will be lumpy.  Sprinkle the mixture over the fruit.  Bake 30 minutes until topping is golden brown.

 

Peach Chutney

Prep Time: 25 minutes Cooking Time: 30 minutes Prep Time: 30 minutes
  • 1 cup apple cider vinegar
  • 1 cup loosely packed brown sugar
  • 1 cup white sugar
  • 1 large red bell pepper, seeded & diced 1/4" (1 cup)
  • 1 medium red onion diced (1 cup)
  • 1/3 cup raisins
  • 2 large cloves garlic minced
  • 1 tsp salt
  • 3 lbs chopped peaches*
  • 1 tsp chili powder (optional)

Equipment: Saucepan, Spoon, Cutting board, Knife, Measuring cups & spoons, 12—4 oz canning jars

Combine vinegar and both sugars in a large saucepan and bring to a boil over medium heat. Stir in the bell pepper, onion, raisins, garlic, salt, chili powder (if using) and simmer 15 minutes. Add chopped peaches and accumulated juices and simmer an additional 10 minutes or until slightly thickened. If mixture seems a bit thin, continue to simmer until it thickens to desired consistency. *Slightly firm peaches are best for this recipe.