Peaches, blueberries, and veggies, oh my! It’s time to cover your taste buds with a perfectly ripened harvest.
Some Local Farmers Markets
Douglass Loop Farmers Market
douglassloopfarmersmarket.org | Facebook | Instagram
Phoenix Hill/NuLu Farmers Market
Facebook | Instagram
New Albany Farmers Market
developnewalbany.org | Facebook | Instagram
Westport Road Baptist Farmers Market
Where To Find
Peaches: Pick at huberwinery.com | Order from thepeachtruck.com
Blueberries: Pick at bryantsblueberries.com | Pick at blues-end.com
June: Perfect Peaches
Peaches are everywhere and ready to be picked right from the trees. We mixed up this Peach Salsa with all the fresh you can get on a chip.
- 3 large peaches (ripe, but not soft), diced
- ½ medium red onion, diced
- ½ red bell pepper, diced
- 1 medium tomato, diced
- 1 jalapeno, finely diced
- ½ cup chopped cilantro
- Salt and pepper to taste
You can add lime if you want more tart or chipotle powder if you desire more heat. Serve with chips or over meat.
July: Beautiful Blueberries
Local blueberry season starts in June, with some of the more interesting flavors ripening in July. We went with a very basic blueberry crisp (because nothing is better with a little ice cream), but many of the local growers list their own favorite recipes you could try.
- 5 tbsps butter, melted
- Mix in ¾ cup oats
- 1/4 cup brown sugar
- Add 1 tbsp real vanilla
Mix together and put mixture over 3 cups of fresh blueberries in a shallow pan. Cook at 350 degrees for 40 minutes.
August: Vegetable Variety
Eating fresh makes you really appreciate the seasons, and we took some of the most common vegetables and put them together for a great taste.
Fresh “Pasta” Vegetable Salad
- 2 medium zucchini, cut into “noodles”
- 1 red bell pepper, cut in half, seeded
- ½-1 onion, cut into small chunks
- 1–2 ears of fresh corn cut off the cob
- Oil, salt, and pepper for veggies
Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves.
Preheat the grill to medium high. Prep the veggies — brush or spray with olive oil and sprinkle with salt and pepper. After the veggies are tender, take from the grill and toss together. You can add a pesto sauce or just some salt and chili flakes for a fresh-from-the-garden taste. Add chicken or fish for a protein boost. You can also prepare on the stovetop by sauteing with olive oil.
By Anita Oldham | Photos by Melissa Donald
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