What's Fresh This Week?

July 15 - 21

Peaches

There's nothing quite like a Jersey Peach. When they're in season here in New Jersey, we have to take advantage of it because it only lasts for a little while. The peach tree was first cultivated in Eastern China but came to the Americas in the 16th century. Peaches can be found to have various characteristics from white to yellow and some of the fruit have seeds that are attached to the fruit while others are not. Actually, nectarines are the same species as peaches; they're just a non-fuzzy variety of the fruit but were given a different name and are usually thought to be a different fruit than a peach. While peaches were not indigenous to the Americas, Native Americans quickly adopted the fruit and cultivated the trees throughout the continent. The fruit became so culturally significant to various Native tribes that the US military targeted the trees in their attempts to dismantle Native American populations. However, wild peach trees survived throughout the eastern US and can be found hidden in forests and suburbs alike still producing abundant fruits.

Nutritionally, peaches are almost 89% water and are the perfect hydrating fruits to eat during these hot summer days. Because of the high water content, the percentages of other nutrients and vitamins are relatively low but some are still significant. One medium-sized peach contains 7% of your daily requirement of vitamin C, 6% of potassium and 5% of vitamin B3 (niacin). Peaches can be enjoyed fresh and raw as a snack but can also be used in smoothies, salads, and even grilled. And of course, it can be used to make delicious pies, cobblers, and ice creams for fruit-filled summertime desserts.

Peach and Avocado Salad

Ingredients

Salad

½ small red onion, very thinly sliced (about ½ cup)

10 to 12 ounces baby arugula (12 to 15 lightly packed cups)

2 medium ripe peaches or nectarines, pitted and thinly sliced, peels on or off (about 2 cups)

2 medium ripe avocados, diced (about 2 cups)

⅔ cup unsalted sliced almonds

Lemon Dressing

¼ cup extra virgin olive oil

¼ cup freshly squeezed lemon juice (from 1 to 2 lemons)

½ teaspoon Dijon mustard

1 clove garlic, pressed or minced

¾ teaspoon kosher salt or a heaping ¼ teaspoon fine sea salt

¼ teaspoon ground black pepper

Preparation

1. Make the salad: Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.

2. To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.

3. Make the dressing: In a small bowl or large liquid measuring cup, whisk together the dressing ingredients (the oil, lemon juice, mustard, garlic, salt, and pepper).

4. Drizzle half of the dressing over the greens, then toss to coat. Drain the red onion, then scatter it over the arugula. Top with the peaches, avocados, and almonds. Just before serving, drizzle on a bit more dressing and give it a final, gentle toss to combine.

5.    Enjoy!