It Is Peachy Keen Now! - Smitten Kitchen Blog at - 110197

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It is Peachy Keen now! 
Jun. 27, 2009 7:02 am 
Updated: Jun. 27, 2009 4:46 pm
Every year around this time a box of peaches shows up from Frog Hollow Farms.  This is no ordinary peach.  When you bite into these peaches it is a little bite of heaven.  This peaches taste like peaches used to taste when I was a kid.  Do you remeber the fruit of our childhood?  That was when you actually ate fruit when they were in season.  If it didn't grow where you lived you didn't eat it!  Fruit wasn't picked before it was ripe and then trucked or aired halfway around the country or the world to end up in your market and taste like nothing.

I saw Martha Stewart do a show on Frog Hollow Farms many, many years ago.  I wanted to try these peaches and was obsessed with them.  My husband ordered me my first box probably around 6 years ago as a surprise for my birthday.  When they showed up I said "how the heck are we going to eat 12 peaches before they go rotten?"  That was before I tasted them.  I think we polished them off in 2 days.  These are also the only peaches my daughter will eat.  They were also her first try of peaches.  Nothing else I have brought home even comes close to these.

Every year I think about grilling some of these.  The owners wife does it and there used to be a recipe on their website  I just have been to chicken to do what I feel is like wasting a peach that can be eaten in its natural delicious state.

Hard to believe that I'm actually blogging about peaches, but these are that good.
Frog Hollow Peaches
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A beautiful little peach!
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Excitement when this box shows up at the door.
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Jun. 27, 2009 7:04 am
Here is Frog Hollow's recipe for the grilled peaches. Maybe this year. I'll let you know if I try it. Grilled Peaches Wrapped in Prosciutto Serve this as an appetizer with an arugula salad lightly dressed with a champagne vinaigrette. Ingredients: 2 ripe peaches 4 slices prosciutto, use a high quality prosciutto, preferably Parma Champagne Vinaigrette: 2 T. Champagne vinegar 2 t. finely minced shallot 2 T. lemon juice 1/3 c. extra virgin olive oil (or to taste, if you prefer a more acidic dressing) salt to taste 6c mesclun mix or baby arugula Instructions: Peel and halve the peaches, wrap one slice of prosciutto around each peach half. Lay on grill, cut side down first. Cook until grill marks appear then turn over and cook the other side. (Make sure you have a good pair of tongs for this) Cook until the juices are running and the proscuito is slightly crispy but not burned. Champagne Vinaigrette: Place the shallot and Champagne vinegar together in a small bowl and let sit for five to 15 minutes to mellow the flavor of the shallot. Add the remaining ingredients, whisking to combine. Set aside. When ready to serve, toss the greens with the vinaigrette, reserving just enough to drizzle over the finished salad. Arrange mound of greens on each of four salad plates, and top each with a proscuitto-wrapped peaches. Drizzle with remaining vinaigrette and serve immediately.
Jun. 27, 2009 12:41 pm
They sound divine!
Jun. 27, 2009 3:49 pm
Thanks for the recipe, when the local ones are in season up here, I think I'll try that too.
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About Me
I love to cook and have often thought I should have gone to culinary school. My biggest cooking influence is my mother she is really a good cook, but I look up to my brother who has never used a recipe in his life....he cooks by taste; a little of this and that and it is always amazing. I cook almost every night for my family. My true passion is entertaining. I secretly want to be Martha Stewart...he he!!
My favorite things to cook
I like good soup and hearty meals. I also love to come across a good apetizer recipe. I recently purchased a bread machine and have really enjoyed using it. I'm not baking so much now that my daughter is doing a lot of it around here.
My favorite family cooking traditions
Baklava every Christmas. It looks like you spent all day in the kitchen, but it is a snap! My dad made stuffing every holiday. It is still the best I have ever tasted with apples and raisons. YUMMY!
My cooking triumphs
I will try anything, once! I made that italian dish they always talk about on Everybody Loves Raymond. It was time consuming, but interesting to make. I always say if you can follow a recipe you can be a good cook. Teaching my daughter the love of cooking and baking. When I'm out of town she actually gets a hot meal on the table and can even make home made bread. I'm so proud of her. She will be making all the pies for Thanksgiving dinner this year.
My cooking tragedies
The biggest one is a recipe for brussel sprouts that you steamed than cooked in a jelly of some sort. I didn't think I was steaming them long enough. They were raw! Very dissapointing side dish to a Thanksgiving meal!
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