GOT PEACHES?!?

These days, it seems like everyone is selling delicious organic peaches at the various local farmer’s markets. Being from Georgia the “Peach State’ I was wary when I heard that Colorado produced some of the best stone fruit in the country. Boy was I wrong. Since my first flavorful bite of a juicy Palisade peach I’ve been hooked. Not only have I written off my beloved home state fruit but I now anxiously await the arrival of our delicious local peach season every year. Check out my favorite peach stops at our local farmer’s markets:

Borden Farms, Edwards Farmer’s Market
Palisade Produce, Minturn Market

Clark Family Orchards, Eagle, Edwards and Vail Farmer’s Markets

Palisade Peach & Cherry Ricotta Muffins

Fruit-Ricotta Muffins

1 Cup Ricotta Cheese

4 Tablespoons Butter, Room Temperature

3/4 Cup Sugar

2 Each Large Eggs

1 Tablespoon Vanilla Extract

2 Tablespoons Lemon Zest

2 Cups All-Purpose Flour

1 1/2 Teaspoon Baking Powder

1/8 Teaspoon Baking Soda

1/2 Teaspoon Salt

• Preheat oven to 350 degrees
• In a large bowl or Kitchen Aid cream the ricotta, butter and sugar
• Slowly beat in each egg individually
• Incorporate  vanilla and lemon zest to the mixture
• In a seperate bowl mix together flour, baking powder, baking soda and salt
• Slowly mix flour mixture into the ricotta mixture
• Scoop into a small muffin pan and bake for 20-25 minutes ot until cake tester comes out clean

Palisade Tea Sandwich

1/4 Pound Smoked Cheddar, Thinly Sliced

Rye Bread, Thinly Sliced

1 Cup Peach Mostarda (See Recipe Below)

1/4 Cup Spicy Whole Grain Mustard

• On bottom slice spread peach mostarda on rye bread and layer with smoked cheddar
• On top slice spread with spicy mustard
• Remove crust and cut into small sandwiches

Peach, Herb & Goat Cheese Tea Sandwich

1/4 Pound Goat Cheese, Room Temperature

1 Tablespoon, Minced Dill

1 Tablespoon, Minced Parsley

1 Tablespoon, Minced Thyme

Salt & Pepper, To Taste

Rye Bread, Thinly Sliced

1 Cup Arugula

1 Cup Peach Mostarda (See Recipe Below)

• Fold in salt pepper, dill, parsley & thyme into the goat cheese
• Spread goat cheese mixture on a piece of rye bread
• Top goat cheese mixture with arugula
• Spread peach mostarda on another piece rye bread
• Place peach mostarda bread on top of the arugula
• Remove crust and cut into small sandwiches

Peach Mostarda
Mostarda is an Italian condiment typically made with figs and mustard syrup. I use this recipe to preserve and enjoy Colorado peaches all year long. Peach mostarda is perfect with gilled meats, sandwiches, artisan and smoked cheese. My favorite way to serve the mostarda is over grilled lamb chops with Colorado cherve. For more of my favorite peach recipes like peach-ricotta muffins or Palisade tea sandwiches, please visit http://www.hungryintherockies.com/.

8 Each Colorado Peaches
1 Inch Fresh Ginger, Peeled & Grated
2 Each Garlic Cloves, Grated
1 Tablespoon Whole Grain Mustard
½ Cup White Wine
½ Cup Champagne Vinegar
½ Cup Sugar
1 Teaspoon White Pepper

Salt To Taste

• Bring a large pot of water to a boil
• Make a small X on top of each peach, place peaches in the boiling water for one minute, then shock the peaches in a large bowl of ice water
• Remove the skins and then dice the peaches
• Put all the ingredients in a large skillet or sauté pan
• Bring to boil and lower to a simmer
• Stirring often so nothing carmelizes on the bottom
• Continue to cook until most of the liquid has evaporated

Farming That Takes Us Higher...

As another reminder of our ever diminishing local farm population, Grand County, once known as the lettuce capital of the United States is now home to only one commercial farm.  Morales Farms now stands alone but it continues to carry on that strong tradition today with tasty greens, herbs and vegetables. One of the secrets to their success is the fact that this is the highest altitude commercial farm in the country.  With the intense sun during the day and the cool temperatures at night, the produce is naturally vibrant and hardy.

The Morales Farms’ Booth is my first stop at the Vail and Edwards Farmer’s markets.  I love to see what is currently being harvested and it is always fun to chat it up with owner Carol Morales.  There is no one more passionate about the future of our nations food. Regardless of what I am making I always get a bag of Morales spinach and mixed greens. These leafy greens burst with flavor unlike the bland plastic boxes of lettuces you buy at the store. 

High Country Beet Salad

Morales Farms is now offering a variety of delicious beets.They are packed full of earthy flavors and antioxidants.  This salad is simple to make for lunch or dinner.  You can roast the beets ahead of time and eat them all week.  For some extra protein add some grilled chicken or lamb.Morales Farms can be found at the Edwards Market on Saturdays and the Vail Market on Sundays.  Haystack Mountain can be found at the Edwards Market on Saturdays.

Serves 4 people

1 Pound Golden & Red Morales Farms Beets

½ Pound Morales Farms Mixed Greens

4 oz Haystack Mountain Cherve

¼ Cup Sliced Morales Farms Green Onions

1/8 Cup Walnut Balsamic Vinaigrette (See Recipe Below)

½ Cup Spiced Candied Walnuts (See Recipe Below)

o   Preheat oven to 425°F.

o   Rinse beets. Wrap colors separately in foil and roast in middle of oven for about an hour or until tender. Cool to room temperature.

o   Peel beets and cut lengthwise into 1/4-inch-thick slices, keeping colors separate.

o   Toss mixed greens in a bowl with a few tablespoons of vinaigrette, salt and pepper

o   Fan out beets (alternate colors), top the beets with the mixed greens, top the salad with small pieces of cherve, sliced green onions, and spiced candied walnuts

Toasted Spiced Walnuts 

o        1 Cup Walnut Halves 

o        2 Tablespoon Sugar 

o        ¼ Teaspoon Salt 

o        ¼ Teaspoon Fresh 

o        Cracked Pepper 

o        ¼ Teaspoon Ground Cinnamon 

o        ¼ Teaspoon Smoked Paprika 

o        1 Egg White 

Preheat oven to 350 F and line a baking sheet with aluminum foil. In a bowl whisk the egg white until frothy then add sugar, salt, pepper, cinnamon & paprika. Whisk until well blended. Add the walnuts and stir until they are thoroughly coated. Spread walnuts out on a baking sheet.  Bake walnuts for 20-25 minutes or until golden. Stir the walnuts every seven to ten minutes. When the walnuts are done, remove from oven and transfer them to a plate to cool. 

CHEF'S NOTES: The walnuts will stay fresh for up to a week when stored in an airtight bag. Take the leftovers on a hike as a low carb, high protein snack.

Walnut Balsamic Vinaigrette 

o        1/2 Cup Balsamic Vinegar 

o        2 T Honey  

o        2 T Dijon Mustard 

o        1 ¼ Cup Walnut Oil

o         Salt & Pepper To Taste 

In a bowl whisk together balsamic vinegar, honey & dijon mustard together until well blended. Then slowly add the walnut oil while continuing to whisk. Add salt and pepper to taste.