It’s that time of year again! We have a very short window to enjoy peaches from the Colorado Western Slope; about a month. The season may be brief, but the peaches are really delicious this year (we’ve had three good years in a row–lucky us!) so we’re loading up our plates with lots of things peachy over at the House of T.
This weekend I made a fresh peach salsa to top tortilla chips, grilled red snapper, and just sneak into my mouth by the spoonful. It would be great on grilled chicken or fish tacos, too. I know many people who bust out the canning jars to preserve the late-August bounty, but canning sort of scares me. I’m afraid I’ll muck it up and give us all a case of Botulina poisoning.
I will peel a bunch of those beauties and freeze them for breakfast smoothies, because let me tell you, with a new high-schooler in the house, morning smoothies save our butts. When your kid has to be ready, fed and out the door by 7am, smoothies are the answer. Over the weekend, I portion out bananas, strawberries, peaches, blueberries, etc. into individual bags and store them in the freezer. It makes it easy for groggy weekday mornings, when all you have to do is fumble for some almond or 2% milk, a squirt of agave nectar, a couple of baggies of fruit and load the blender. Add a homemade muffin (again, made in batches over the weekend) and your kiddo is that much closer to out-the-door.
We’re still adjusting to the new schedule over here and will probably be making some tweaks here and there, but I don’t think we’re going to mess with the morning smoothie. I feel good knowing that Miss D. is heading off with two servings of fruit and a bellyful of protein, since I have a feeling she’s too busy socializing at lunch to eat much. It’s always been that way with our social butterfly child.
Anyone else have genius tips for making the transition to high school easier? I’m all ears. We’re actually doing okay–better than I thought we would, actually–but veteran advice is never a bad thing. I know we’ve got room for improvement.
But anyways, back to the salsa. The hardest thing about this recipe is peeling the peaches, and that’s pretty easy business. If you don’t mind peach fuzz, you don’t even have to bother peeling the peaches, but there will be NO peach skin in my salsa, thank you very much. It’s a texture thing. All you need for easy peach peeling is a pot of boiling water and a large slotted spoon. Once the water boils, dunk the peach in the hot tub for about 20 seconds, remove with the spoon, cool on the counter and then peel. The skins slide right off. Done.
You can play with the rest of the ingredients. You can add tomato or not. Jalapeno in whatever proportion you like. Maybe a little onion, maybe not. You have your choice of citrus (which you do need to keep the peaches from browning): lime, lemon, orange or even grapefruit will do. If you loathe cilantro, use basil or mint instead. See where I’m going here? You pretty much can’t mess this up.
A recipe this no-fail is a godsend, because I’m so tired lately that I’ve been messing up dang near everything. On several occasions last week, while driving, I totally missed the turnoff for my destination and had to backtrack. One of those times I overshot by a full town–how I missed Longmont and ended up in Lyons is beyond me, but I did it. I looked up and actually registered what I was seeing out the windshield and thought, “Jesus, I’m getting Alzheimers!” My brain was just not working. To add insult, the very next day, I got lost taking Miss D. to the orthodontist, a place I’ve driven to a million times. The child looked at me like I’d grown three heads.
Maybe my next peach recipe will involve a cocktail. Because mommy clearly needs one.
Happy Back to School Season!
“Dementia, you’d better treat me good.” ~Conor Oberst
makes about 3 1/2 cups
2 cups ripe peaches, peeled
1 cup chopped fresh tomato
2 tablespoons fresh jalapeno pepper, chopped (seeded if you don’t like the heat_
2 tablespoons chopped sweet or red onion
2 tablespoons chopped cilantro
2 tablespoons citrus juice
squirt of agave nectar
Combine all ingredients in a non-reactive bowl. Let stand at least 15 minutes to allow flavors to blend. Best if eaten within a few hours but will last about a day in the refrigerator.