Pick Up Peaches Before the Season Ends
It’s almost the end of peach season, but don’t fret! Farmview still has some delicious peaches in stock. If you need to get your peach fix in before the season ends, why not pick up a bushel right now? We love eating peaches right off the vine, but if you’ve been looking for something different, try out these recipes! We found some savory, new ways to enjoy Georgia’s signature fruit. And, the peach pound cake is perfect for those who have a sweet tooth. So, hurry in before peach season passes you by! As always, Farmview’s peaches are #GaGrown and always organic.
Heat olive oil in a large skillet over medium-high heat. Add in the onion and sauté for 3 minutes. Push the onions far to the side of the pan. Add in your chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 tbsp.).
Add garlic to skillet and sauté for about 20 seconds (you can push onions back to center if you haven't already). Add in the balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in the peaches and tomatoes and toss, season lightly with salt and pepper.
Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room). Cover the skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm.
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to the pan. Shake it around to coat well and tap out the remaining flour.
Using a mixer or whisk, beat the butter until it has a creamy consistency. Add in the sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. Add eggs, one at a time, beating just until the yolk disappears and is incorporated into batter.
In a medium bowl, mix together flour, salt and baking soda. Add this mixture to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
With the mixer on low, stir in vanilla and peaches and continue to beat for 1 minute. Using a large rubber spatula or wooded spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter. Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert pan onto a plate, removing cake from pan and cool completely.
In a medium bowl add powdered sugar and milk or cream. Be sure to add the milk by 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pour-able consistency. Pour over completely cooled cake. Let cake sit for glaze to set, then serve.
Set a grill to low heat and preheat for 10 minutes or so. Brush the grill grates with a paper towel dabbed in oil, so peaches don’t stick to the grates.
Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat, add a pinch of salt and let it cool completely. Transfer to a serving platter and remove toothpicks. Drizzle with balsamic reduction.
Serve hot or at room temperature.
In a medium saucepan combine fresh peaches, 1 cup water and sugar. Cook over medium-high heat until boiling. Reduce heat to low and simmer for 5 minutes. Let cool.
Place in blender and blend for about 1 minute until smooth. Using a sieve over a 2 qt. pitcher, pour peach syrup through sieve. Add fresh lemon juice. Fill to 2 qt line with ice and water.
Balsamic Peach Chicken Skillet
Ingredients:
- 2 tbsp. olive oil
- 1/2 medium yellow onion, sliced (about 3/4 cup)
- 4 boneless skinless chicken breasts (5 oz. each)
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/3 cup balsamic vinegar
- 1 tbsp. honey
- 2 medium peaches, firm but ripe
- 1 can diced tomatoes, drained (14.5 oz.)
- 1/4 cup thinly sliced basil ribbons
Directions:
Heat olive oil in a large skillet over medium-high heat. Add in the onion and sauté for 3 minutes. Push the onions far to the side of the pan. Add in your chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 tbsp.).
Add garlic to skillet and sauté for about 20 seconds (you can push onions back to center if you haven't already). Add in the balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in the peaches and tomatoes and toss, season lightly with salt and pepper.
Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room). Cover the skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm.
Peach Pound Cake
Ingredients
For Cake
- 3 sticks unsalted butter, room temperature
- 3 cups Sugar
- 6 large eggs, at room temperature
- 3 cups All-Purpose Flour
- 1/2 tsp. Salt
- 1/4 tsp. Baking Soda
- 1 cup sour cream
- 2 tsp. vanilla extract
- 2 cups fresh peaches, peeled, pitted and diced
For Glaze
- 1 1/2 cups Powdered Sugar, Sifted
- 1-3 tbsp. milk or cream
Directions
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to the pan. Shake it around to coat well and tap out the remaining flour.
Using a mixer or whisk, beat the butter until it has a creamy consistency. Add in the sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. Add eggs, one at a time, beating just until the yolk disappears and is incorporated into batter.
In a medium bowl, mix together flour, salt and baking soda. Add this mixture to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
With the mixer on low, stir in vanilla and peaches and continue to beat for 1 minute. Using a large rubber spatula or wooded spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter. Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert pan onto a plate, removing cake from pan and cool completely.
For Glaze:
In a medium bowl add powdered sugar and milk or cream. Be sure to add the milk by 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pour-able consistency. Pour over completely cooled cake. Let cake sit for glaze to set, then serve.
Bacon Wrapped Grilled Peaches with Balsamic Glaze
Ingredients
- 4 large peaches
- 12 oz. bacon
- 60 large basil leaves plus more for garnish
- Olive oil
- 2 1/4 cups balsamic vinegar (for reduction)
Directions
Set a grill to low heat and preheat for 10 minutes or so. Brush the grill grates with a paper towel dabbed in oil, so peaches don’t stick to the grates.
Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat, add a pinch of salt and let it cool completely. Transfer to a serving platter and remove toothpicks. Drizzle with balsamic reduction.
Serve hot or at room temperature.
Fresh Peach Lemonade
Ingredients
- 3 large peaches, pitted and cut into quarters
- ½ cup sugar
- 1 cup real lemon juice (6-8 lemons)
- Water
Directions
In a medium saucepan combine fresh peaches, 1 cup water and sugar. Cook over medium-high heat until boiling. Reduce heat to low and simmer for 5 minutes. Let cool.
Place in blender and blend for about 1 minute until smooth. Using a sieve over a 2 qt. pitcher, pour peach syrup through sieve. Add fresh lemon juice. Fill to 2 qt line with ice and water.