Downtown Market column: It’s still a peachy time of summer
Summer is breezing by, so you know you had better get out and enjoy this great weather before you-know-what happens. Yep, in a blink of an eye, winter will be knocking at our door. We have six more markets left, folks. Picture this: cool breezes, laughing kids with peach juice running down their chins, puppies romping in the park. … It’s a slice of heaven right here.
With the abundance of vegetables, make the most of them while they are readily available. My summer favorite go-to recipe is incredibly easy and extremely yummy. Pick up some Pappardelle’s lemon garlic orzo at our market booth. Orzo is great because it is so light to add to your dishes. Shop for your selections of wonderful vegetables: cherry tomatoes, yellow squash, green onions, carrots and bell peppers, to name a few. Any combo will be wonderful. This is a quick recipe — actually more of guideline than recipe. Chop all your vegetables except the cherry tomatoes. The harder vegetables saute first in a bit of olive oil till tender, then you can quickly add the soft vegetables like tomatoes, squash, etc. Then season as you like. My choice is with organic tamari soy sauce and pepper and perhaps a bit of garlic powder if I don’t have fresh garlic. Lastly, you add in some cooked orzo and stir it up. You can garnish with grated cheese and or pepper flakes, and you have a delicious meal that is good for you. Truly scrumptious. You could even add some corn on the cob on the side. If going meatless is not your thing, you certainly can add in some chopped-up cooked chicken. Easy peasy. But make lots, because you will love the leftovers: The next morning quickly toss them in a skillet, and then add some eggs and scramble. You can even make tortilla wraps with your veggie scramble topping off with salsa and cheese.
And need I remind you that come January, you could kill for a really juicy good peach, right? So, yes, the Palisade peaches are still amazing. I asked Skip Doty of Early Morning Orchard, what is his favorite peach recipe? He smiled and quickly said, “Right off the tree.” Freshly picked, you can’t get much better than that. I personally love cutting them in half and quickly grilling them over medium heat — just enough to get them nice and warm. Top off with some french vanilla ice cream, and you’re just this side of heaven. It will remind you of a peach cobbler. Skip’s motto is “Hand grown variety is good for the soul.” Who could argue with that? Oh look! It’s Holly’s famous peach pecan bread over at Gluten Free Momma’s booth. You will love grilled peaches sliced over her bread with ice cream.
Our band will be the Smuggler Mountain Boys sponsored by the Glenwood Springs City Tourism. These boys bring a lively fun blend of “Americana, folky, rocky, bluesy, deadheady, parrotheady, country” that we all love. They have been playing music around here for a “coon’s age,” according to sources. You will be jumping up and dancing to their music for sure.
Ingrid Wussow will be doing the cooking demo. She is the former owner of the Cup and Saucer Bakery in Glenwood and a culinary school graduate. These days, she’s a real estate broker associate with Coldwell Banker. She has graciously agreed to show us how to make a lattice top peach pie. This will be good, people. Lattice top pies are challenging, I know. And yummy samples will follow.
Are you in the mood for peaches yet? Yes? Then we will see you there.
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