Grilled Peaches

It’s been a great summer with time slipping by a little too quickly. We have posted a little less over the summer, but continued to collect great recipes along the way. A lot of our summer cooking has been outdoors and simple meals that make the most of the seasonal produce.

One of the most popular fruits of the season is not so popular at my house. Peaches are juicy, sweet and delicious, right? For some reason none of us love them as grab and go options. None of us love them in pies or preserves either. That doesn’t stop us from using several pounds each week because we do love them in smoothies with berries, with yoghurt and also grilled. Grilling peaches caramelizes some of the sweet peach juice and tastes delicious with yoghurt, ice cream or just a touch of whipped cream.

grilled peaches

Grilling peaches or any stone fruit is very simple. Half the fruit and remove the pit. From there you can use your creativity. You can grill them plain or sprinkle with honey, brown sugar, cinnamon or your favorite sugar. Place on the grill flesh side down and grill over very low heat to avoid burning the fruit or added sugars. This takes just a few minutes. Enjoy!

We hope you are having a beautiful summer filled with great moments, memories and great food.

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Sunburst Summer Squash and the Grill

kabob 2Have you noticed Summer Squash on the menu lately? Our boxes feature the best of the season and summer squash is now here in abundance!

I love the brilliant colors of summer squash and how easy this particular veggie is to work into the menu. When I don’t have a recipe that specifically features summer squash I often slice it thin and serve it as a raw side dish or toss it in the salad. It is really easy to shred summer squash and add it into quesadillas, tacos, burritos, soup or stirred into heavier sauces like pasta sauce or lasagna. On the really warm days my very favorite way to use summer squash is on the grill.

I can’t get enough of the concentrated flavor that grilled veggies offer. Summer squash is no different. I also really like that they take just a few minutes to chop and cook. I am not sure what I love more; the beautiful and bright colors or the tasty little charred edges. Grilled kabobs are one of my summertime favorites.

To prepare kabobs first soak skewers if they are wooden. If you have metal skewers you may want to spritz with a little oil. I love all different kinds of marinades for my kabobs. Some of the most used in our home are:

Garlic & Lemon: Fresh diced garlic, tossed with lemon juice, just a teaspoon olive oil and chopped fresh parsley if we happen to have it. We usually use this marinade with chicken or shrimp in addition to the veggies.

Simple Seasoned: Just a little olive oil and home made seasoning salt. This one tends to end up on our beef kabobs.

Fresh Herbed: Any mix of fresh herbs, salt and oil. We most often like basil and Italian parsley. I love to serve this with Parsley & Lemon rice. To prepare the rice simply cook rice (or we use farrow) according to package. Toss with sea salt, black pepper, freshly chopped Italian parsley and juice from one lemon. So delicious!

As for other recipes you are limited only by your imagination and after that there is always🙂

Wishing you a wonderful summer’s end filled with the bounty and beautiful flavors of summer produce.

Happy Eating!

Rachel Brown

kabob 3

Posted in Beef, Herb, Lemons, Summer Squash | Tagged , , , , , | Leave a comment

Know Your Produce? Pluots and Apriums

Pluots are easily my favorite summer season only fruit. We keep a few pounds on our standing order every week and enjoy the many varieties that come around throughout the season.  There is some confusion on Pluots, Plums, Aprium and Apricots. Here is the history.

pluot aprium.png

Pluots are complex hybrid fruits that are part plum and part apricot in heritage. These fruits were originally invented in the late 20th century by Floyd Zaiger and are now grown in parts of Washington and California. Pluots have a majority of plum parentage and therefore, have smooth skin like plums. Some varieties of pluots are sometimes called interspecific plums, or dinosaur eggs. The pluot is often confused with the aprium which is another plum and apricot hybrid with mostly apricot heritage. Like apricots, apriums have slightly fuzzy skin. Pluots and apriums are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.

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Weeknight Quick: Easy Curry with Vegetables

It has been about one year since curry was first welcomed in our home. I have liked curry for years in restaurants, but my husband hated it. Thank you to a local Thai restaurant and a good dose of peer pressure that resulted in him actually trying it. Next thing I know it’s a family favorite. This recipe is inspired by a friend who happens to be a customer who has made a simple curry with vegetables with me a few times. I have taken it home and made it my own. I hope this is a great starting place for someone who wants to give curry a try to start and make their own. Happy Eating!


1 can Coconut Milk

1 bay leaf

1 lb. Chicken Breast, Chopped, optional – or replace with firm tofu

1 small onion, chopped

1 tablespoon minced garlic

1 Tablespoon coconut oil

2 Tablespoons curry powder or paste to taste

Juice from 1 lime (optional)

1 Tablespoon grated ginger (optional)

3 cups chopped vegetables such as: yams, potatoes, carrots, snow peas, bell peppers, mushrooms.

Serve with cooked rice.


  1. In a large pan combine the chicken breast, bay leaf, garlic, onion and ginger, peas, peppers and mushrooms if using. Saute in the coconut oil until chicken cooked through. Remove to a serving bowl.
  2. Meanwhile parboil the root vegetables (carrots, yams, potatoes) until just tender. Drain and add to the serving bowl
  3. Combine the coconut oil, bay leaf, curry, lime juice in the pan. Bring to a simmer stirring occasionally. Pour over chicken and vegetables in serving bowl. Serve with rice.
Posted in Carrot, Chicken, Coconut, Garlic, Ginger Root, Herb, Mushrooms, Onion, Peas, Peppers, Potato, Yam & Sweet Potato | Tagged , , , | Leave a comment