Peach picking and a hay ride were some of the many things we did on our traveling vacation last week. For as many times as I've been to Linvilla Orchards out in Delaware County, PA, and for all the farms we visited in the past week, I've never picked my own fruit out of an orchard. It's always been something I wanted to do and said I'd get around to doing, until the season passed and it would become something to do "next year." Finally, Next Year arrived as did the season for Peaches.
While were up in Warren County, New Jersey, visiting with our friend Lynnette and her kids, Gracie and Timmy, we had a play date trip to Alstead Farms. First up on the visit to the farm was a hay ride pulled by a huge tractor while we all piled into a huge wagon loaded with hay bales for seats. It took us through the fields, past the berries, apples, tomatoes and into the peach orchards.
Once into the orchards we couldn't stop ourselves from picking peaches fast enough. They were perfectly ripe and ready for eating.
Nate enjoyed running through the orchards as well running into the tractor ruts and out onto the farm road. We had to wrangle him back to his stroller, giving him a time-out and a beverage to rehydrate him from his work-out. We didn't want to be accused of using child labor in the fields.
Fresh Peach Salsa Ingredients:
- 4 Plum Tomatoes - cleaned, seeded and cut into small dice
- 2 or 3 Fresh Ripe Peaches - Cut in half, pit removed and cut into small dice (keep the skins on for color)
- 1 Small/Medium Onion - small dice
- 1 Small/Medium Bell Pepper (red or green) - seeded and cut into small dice
- 1 Small Jalapeno - CAREFULLY remove ribs and seeds and cut into small dice (for hotter salsa, keep the ribs and seeds intact)
- 2 Garlic Cloves - minced
- Zest and Juice of 1 Lime - zest finely grated
- 1 Tablespoon White Wine Vinegar
- 1/2 Cup or 1 Small Bunch of Fresh Cilantro - cleaned and roughly chopped
- Salt and Freshly Ground Black Pepper - to taste
- Use a large mixing bowl and clean, seed and dice all the vegetables as indicated adding each diced vegetable and fruit to the mixing bowl as you cut them - the tomatoes through the garlic clove.
- Add in finely grated lime zest and juice, the tablespoon of vinegar and cilantro, tossing to combine.
- Season to taste with a pinch of salt and a few grinds of black pepper. Refrigerate for about an hour before serving for best taste and to allow the flavors to meld together. Salsa will hold for up to 3 days in a tightly covered container in the refrigerator.
- This recipe is so easy, fresh and fast and can be made as hot or mild as you like. It can also be made into a fire roasted version - whereby you grill all the ingredients and then chop them to make the salsa. It can also be cooked and canned, to be enjoyed for future use in the winter. For canning tips, see my salsa canning entry from several summers ago here.
- If you make a large batch of the salsa and you don't want to can it - you can cook the salsa instead of serving it raw/fresh. Make the salsa according to the directions and then add the finished product to a 3 or 4 quart sauce pot. Bring the mixture to a boil, reduce heat and cook for 15 to 20 minutes, keeping the salsa at a low simmer. Cool the salsa and taste and adjust the seasonings - vinegar, lime juice and salt and pepper as needed. The cooked salsa will hold for up to 1 week.
- The salsa can also be turned into a gazpacho. Puree all but a quarter of the salsa in a food processor or blender, until the mixture is thoroughly pureed but not perfectly smooth. Add back some of the reserved salsa to the puree and serve cold, immediately. The gazpacho will hold for up to 2 days.