On this episode Watsonia Farms Peaches from South Carolina and Strippaggio White Balsamic Vinegar and Olive Oil from Strippaggio create three amazing Peach dishes.
Peach and Vidalia Onion Salad with White Balsamic Vinaigrette
By Chef and Owner Gerry Klaskala, Aria, in Atlanta
- 4 fresh peaches, preferably free stone
- 1/4 cup Vidalia onions, thinly sliced
- 1 teaspoon fresh mint, roughly torn
- 1 1/2 tablespoons grapeseed oil
- 2 teaspoons white balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 cup mixed field greens
Cut the peaches in half, remove stone, and cut into thick wedges. In a medium bowl, combine the peaches, onions and mint. Add grapeseed oil and white balsamic vinegar. Season with salt and pepper and gently toss.
To serve: Divide peach, onion and mint salad evenly between 8 serving plates. Toss field greens in bowl with the dressing that remains and clings to the bowl. Scatter field greens on plates and serve.
Beth's Sugarless Peach Butter
- 15 to 20 over ripe Organic Peaches (whatever fits in the Crock Put)
- 4 tbsp of Cinnamon
- 1 tbsp of Nutmeg
- 2 tsp of Ginger
- Peel and remove pit from peaches (see video above)
- Place at the peaches in a crock pot set to low
- Add a minimum amount of water on bottom of crock pot so peaches don't stick
- Add spices (note spices are to taste, amounts above are a guidline)
- Stir and cover
- Let the peaches cook over night (this is dependent on your crock pot heat output. May need to set to warm for overnight)
- Set to high in the morning to cook peaches down. Unlike apples, peaches should look like applesauce without and additional blending.
- Cook at high until peach butter thickens. Once again depends on your Crock Pot but should take under an hour
- Proceed to can using good safe canning instructions provided by the canning jar manufacturer.