Peach season in Arkansas is absolutely one of my most favorite times of the year. Yes, I love strawberries. But we can get some decent organic ones, albeit NOT the best, strawberries year round. Really nice blueberries, blackberries and raspberries are generally always available, But peaches? Not so much. Which makes me anticipate their goodness even more.
This easy, easy salad is just one of those impromptu things that came about just because…well, I had a bunch of tomatoes and several peaches that needed to be eaten. I had often made a tomato and watermelon salad and just figured tomatoes would work well with peaches as well. And they certainly did!
The amounts will vary according to what you ave on hand or on how much you need. It’s really flexible which makes it super nice, right? READ MORE
If you landed here looking for a fun family activity, or you simply want to pick fresh fruit in Arkansas, I am thankful you found this post. Cadron Crest Orchard is a great place to take your family apple or peach picking. My name is Diane Roark. I blog about easy recipes at Recipes For Our Daily Bread, and family fun travel ideas at Our American Travels.
Last year we had to find another place to pick fresh, delicious Arkansas peaches. We lived across the street from Collins Round Mountain Orchard. Unfortunately, they sold the land last year to a developer which meant no more peach picking. Fortunate for us we found another terrific place, Cadron Crest Orchard. Cadron Crest Orchard is a unique farm in Guy, Arkansas. They grow fresh Apples, Peaches, Strawberries, Watermelon, grapes, watermelon, tomatoes, sweet corn and cantaloupe that I saw. If you are looking for something else, you can call them at the number below for more information or see their Facebook page here. They are open May through September where you can walk through rows and rows of beautiful peach or apple trees. You can pick your fruit and vegetables fresh from the farm to your table.
Nothing is better than eating fresh farm fruit and vegetables except for eating the fresh farm fruits and vegetables you picked. It is super fun for the entire family. We race around the orchard trying to see who can spot the prettiest piece of fruit. A little family competition fills our basket of fresh fruit in no time.
What did we pick from Cadron Creek Orchard?
We have picked fresh peaches and apples at Cadron Creek Orchard. They had tons of beautiful apples and peaches just waiting to be picked. When you arrive at the orchard, they tell you exactly what they are picking and where to go. They even give you a basket to fill.
What did we do with all our fresh peaches?
I am from the south which means I love sweet ice tea. What makes sweet ice tea even better is peach syrup. Which I made plenty of with the peaches we picked. I also made peach fritters and slow cooker peach butter.
And, of course, everybody’s favorite – Peach Ice Cream
3 cups frozen Peaches Sliced, Slice your fresh peaches and freeze them first.
½ cup sugar
Instructions
For a Regular Blender
Chop the frozen peaches and place in a blender on high.
In a bowl whisk the sugar into the cream.
Add in the cream and sugar through the opening in the lid, stopping to stir the mixture.
Blend until smooth. (the cream will thicken slightly)
Place this mixture is a freezer container and freeze for 2 to 3 hours.
For a Vitamix
f you have a Vitamix, simply add all ingredients to the mixer with the heavy cream on the bottom. Blend on high about 2 minutes until the four separate sections form on top.
Recipes For Our Daily Bread is my personal blog written and edited by me, Diane Roark. I am passionate about family, food, travel, and my new love of photography. I enjoy using my blogs to interact with others discussing these things. My goal is to ENCOURAGE others by helping put dinner on the table with easy recipes. I also have a travel blog Our American Travels where I write about Family Fun Travels in America.
Popping the most delicious grape tomatoes in my mouth made a warm, sunny Sunday in July even sunnier at The Bernice Garden Farmer’s Market. Situated on the corner of 14th and Main streets in downtown Little Rock, it’s a welcomed oasis for those in search of locally produced fruits, vegetables, wildflowers, honey, coffee, and more. My dear friend, Kelly Brant, accompanied me on a journey to discover the wonder of the market. The vibrant colors, aromatic herbs and juicy flavors far surpass anything found in the produce section at your local commercial grocery. Meeting the farmers would serve to add another dimension to an already personal experience of hand picking locally grown food.
Robert of Willow Springs Market Garden provided a sampling of peppers and humor in his handwritten signs describing defiant tomatoes and cosmetically challenged garlic. He provided a lemon drop pepper for the recipe that began to unfold with a visit to each booth. This little pepper is known for its citrus flavor and packs a bit of heat that ranges from 30,000 to 50,000 on the Scoville Scale.
Kelly Carney of the certified organic North Pulaski Farms enticed us with heirloom grape tomatoes of a somewhat addictive quality and unmatched sweetness. Carney has been a fixture at this market since the first Sunday it began back in 2012. In addition to the tomatoes, there were overflowing pints of blackberries capable of inducing dreams of grandma’s homemade cobblers. With charming humor, Carney described his exclusive use of organic tools as more expensive and less effective.
Flat leaf parsley was the gem found by meeting Kevin Haggerty and Lauren Tyner of the North Little Rock Community Farm. All of their lovely vegetables and herbs were harvested from the student farm of Lakewood Middle School’s freshman campus. From seed to market, I thought of the work and pride that they poured into their colorful array from the garden. With corn on the cob from Barnhill Orchards and peaches from Val of the Russian Farmer, items from practically every vendor combined to make a sweet yet savory salsa idea. Small purple onions from Sara Fulton-Koerbling and Ryan Boswell of The Victory Garden and a touch of Sun Harvest Honey from Pat Cullivan’s apiary in North Little Rock were the final ingredients needed.
The Bee in my Bonnet booth was by far the most charmed as it was adorned with hand-tied bouquets of wildflowers. Katie, the farmer, allowed me to take her photo holding a bouquet and although we chose the lemon drop pepper over a jalapeño, her peppers were the prettiest. One of the fresh bunches of flowers had to come along for the journey and made a lovely display on Kelly’s dining room table.
From seed to plant, harvest to table, this adventure to create a recipe from The Bernice Garden Farmer’s Market was a rewarding experience with a great payoff. Here’s the recipe for a perfect summer salsa to keep you cool and refreshed.
1 to 1 ½ tablespoons minced purple onion (see tip)
½ to 1 small lemon drop pepper, seeds and membranes removed, minced
3 sprigs flat-leaf parsley, minced PLUS 1 sprig for garnish
¼ teaspoon red wine vinegar or to taste
1 light pinch coarse salt or to taste
1 teaspoon honey or to taste
Instructions
Preheat oven to 425 degrees. Roast corn for 15-20 minutes.
Meanwhile, dice the peaches and quarter the tomatoes.
Shuck corn and using a sharp knife, carefully cut kernels from cob. Discard cob (or freeze for another use such as making corn chowder).
In a mixing bowl, combine the diced peaches, tomatoes, corn, onion, lemon drop pepper and parsley and mix well.
Add the vinegar, salt and honey and stir well to combine. Taste and adjust salt, vinegar and honey, if needed.
Garnish with a sprig of the flat leaf parsley. Serve with tortilla chips or atop chicken breast or fish. Makes about 3 cups
Notes
Tip: To tame the bite of raw onion, soak it in cold water for 5 minutes; drain well and proceed with recipe.
By Kristie Jones {Love On Main Street}
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
I love carbs and men who lie.
I’m nostalgic at heart and a lover of all things vintage.
Writing and photography have been passions since childhood, and I’m constantly amazed at the beauty found in what others may see as ordinary.
I think there’s a bit of love in everything if you’re willing to see and feel it. My journey is to find love in the places, people, food, communities and stuff of life.
Adventure awaits!
