It is amazing to me that August just started and yet it seems like it is already coming to a close so soon. We have so much going on this month that it seems to be gone before it has barely started. I will cling to August though, by enjoying some amazing Palisade Peaches, fresh tomatoes, and all the amazing Farmer's Market produce and food from our garden.
I cannot wait to get my hands on more peaches and try my hand at canning. First up will be peach salsa and just plain canned peaches. I also want to can some salsa, tomatoes, marinara, pears, and some different jams. We will see how successful I am, I think I may be being a little ambitious. I will start with the peaches and see how it goes from there. :)
My mom was the canning queen growing up and we loved getting to savor the flavor of fresh, seasonal produce all year long. I can't wait to try it out so Cash can get his hands on good, flavorful produce all year long. I also need to get to dehydrating. I loved dried peaches growing up. My mom would sprinkle cinnamon on them and it was like eating candy, but so much better for you.
This salad has been a favorite in our house lately. It is so simple to throw together and tastes so good. We love caprese salad so this was my twist on that. I wanted to take advantage of the fresh peaches we have right now and instead of mozzarella I thought some creamy goat cheese would pair well with the creaminess of the avocados and it does. Cash loved tomatoes for the longest time but recently has not been too crazy about them. This salad has changed that though, he gobbles them up again! Feel free to play around with this and make it your own. Tonight we had some grilled pineapple so I threw that in too and it was really good.
Peach Twisted Caprese Salad
- 2 large avocados, diced
- 2 large peaches, diced
- 2-3 tomatoes, diced
- 1/4 c basil, torn
- 1-2 oz. goat cheese
- pink himalayan salt, to taste
- juice from 1/2 lime
- olive oil, to taste
- balsamic reduction for drizzling, optional*
- Combine all ingredients together except for the olive oil and balsamic reduction in a medium bowl and gently stir to combine.
- Drizzle a little olive oil over the top and stir to combine. Add as much as you like - I usually do a 1/2-1 tsp, sometimes more depending on my mood.
- Drizzle balsamic reduction over the top if you are feeling really fancy.
Note: to make balsamic reduction, simply add 1/4 c balsamic vinegar to a saucepan over medium heat and cook until it reduces to about 1 Tbsp. It will get nice and thick - perfect for drizzling!