lots of round and rosy produce
Our vegetables from the CSA have definitely moved out of the leafy-greens stage and into tomatoes, with their complimentary corn, basil, and—new this week—garlic. One cucumber, a couple of squash and peppers, and some carrots rounded out our veggie share. For fruit, this week we were inundated with peaches (not all shown!) and nectarines. Luckily, on the way home with the goodies, we walked past our neighbors' place, where we serendipitously swapped fresh peaches for a big jar of their freshly-canned ones.
our neighbors' peach preserves
I still had a couple of peaches from the previous week, nice and ripe, so I had to come up with some way to use them up quick. I turned once again to my new best friend, my blender, for a cool twist:
peach freezer pops
2 ripe peaches, pitted and cut in chunks
2-3 Medjool or other dates, pitted
splash of vanilla
splash of water or coconut milk
Blend until liquified and pour into ice pop molds. Freeze until solid, and enjoy! I used coconut milk, which gave my frosty treats a slight coconut taste and creaminess, but next time I'm going to use water for a pure peach flavor.
Oh, and if it doesn't all fit in the molds? I added more coconut milk plus agave nectar to the leftovers in my blender for a yummy shake.
1 Fresh out of the freezer, my peach pop looks solid.
2 This is the first time I'd used this style of ice pop mold; I ran it under cold water to release the pop.
3 Voilà! Icy peachy goodness!
Other ideas I've found in Everyday Food for using my plethora of peaches include grilled-peach relish and minted poached peaches (though I would try them with agave nectar in place of sugar). So many recipes to try...but so many peaches, too!
From: Kody | 8/30/10 at 5:38 pm
Sounds yummy. I think I need some ice pop molds!