Recipe Ideas for the 2016 Harvest

peach bunch

This is a great year for locally grown, organic peaches and onions. So … peach relish! Tomatoes and beans and garlic are three other stars of this season. We have a recipe for them, too.

The Stonington Farmers Market is a great place to find the latest, freshest, highest quality produce. So take advantage of the short season and stop by for peaches, onions, vinegar, tomatoes, beans, garlic and more.

You can buy produce from the Yellow Birch Farm, Blue Zee Farm, Haight Farm, Old Ackley Farm and 5 Star Nursery & Orchard (forgive us if we left anyone out — the webmaster is new). And you can get lots of lovely garlic from Libra Farms.


Here’s a recipe from Epicurious for peach relish:

4 medium peaches, about 1 1/2 pounds, peeled and cut into 1/2-inch-wide slices

3/4 cup sugar

1/2 cup cider vinegar

1/4 teaspoon hot red-pepper flakes

1 small red onion, halved lengthwise and sliced crosswise 1/8 inch thick (1 cup)

3/4 teaspoon salt

Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

And here’s a recipe for Braised Tomatoes with Green Beans and Garlic adapted from Food and Wine:

2 tablespoons vegetable oil, preferably canola

1 large onion, thinly sliced

12 garlic cloves, 6 minced

1 1/2 teaspoons sweet paprika

1/4 teaspoon cayenne pepper

1 1/2 pounds green beans

One pound tomatoes, diced and seeded

Salt and freshly ground black pepper

In a large, deep skillet, heat the oil. Add the sliced onion and cook over moderate heat until translucent, about 8 minutes. Add the minced garlic, paprika and cayenne pepper and cook, stirring, until fragrant, about 2 minutes. Add the green beans and 6 whole garlic cloves and cook for about 2 minutes, tossing to coat the beans.

Pour the diced tomatoes and their juices into the skillet and bring to a boil. Reduce the heat to low, cover the skillet and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature.


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