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August's Featured Ingredient is the Peach 

The peach is from a deciduous tree that bears edible juicy fruits including nectarines.  While peaches have fuzzy skins, the nectarine has a smooth, glossy skin.  Peaches and nectarines are of the same species, and yet in stores, they’re regarded as different fruits.  Interesting tid-bit (??):  The pit or stone as it is referred to, has a similar taste to that of almonds.  For this reason it is used to make a ‘cheaper’ version of marzipan (a confection made with ground almonds, sugar, and honey) called persipan.  Bonus for people with nut allergies.  Thank you Wikipedia!!


In addition to the peach recipes I’m experimenting with, I’m also sharing my dear friend Ron’s recipe for Jucy-Lucys:  hamburgers with a delicious attitude.   A must try!  They’re a nice change of pace from the humble grilled hamburger.  I also have a recipe for zucchini pancakes which will be served up as an appetizer at our International Kabob Potluck Challenge. 

Juicy-Lucy Burger

Jucy-Lucy Hamburgers

Zucchini Pancakes with Tzatziki Sauce

The following are the peach recipes I experimented with: 

Peach & Goat Cheese Tartlets

Peach Caprese Salad

Peach & Blueberry Yogurt Cake

hand mixer

August Featured Kitchen Utensil: 


Kitchen Tongs

While there are a multitude of uses for this handy item, I find them essential for turning foods on the grill. They're also helpful when mixing pasta with sauces, & serving salad & other items. 

 Culinary Tips, Techniques, & Trivia...


Unless you’ve gone to a farmer's market or a ‘pick your own peach orchard’, chances are pretty high that the peaches you purchased in a supermarket aren’t ripe.  The reason for this is  peaches get picked while they’re still firm so they’ll survive the shipping trips to their final destinations.  Here’s a tip to speed up the ripening process that you can do at home.  According to an article written by Vanessa Greaves for, peaches emit ethylene gas, which is a naturally occurring plant hormone that triggers the ripening process.  Enclosing the peaches in a bag (brown paper bags work best), traps the gas and speeds up the ripening.  Some people suggest adding an apple or banana to the bag to boost ethylene levels. 

Peaches in a paper bag

Steps for speeding up the ripening process:

 Start by picking peaches that have the least amount of green color in the stem area, and are free from bruises.  

Next, lay a bag on its side and put the peaches inside, stem side down.  Do not allow the peaches to touch each other.  This allows for maximum ethylene release.  If you have a lot of peaches, you’ll need more bags. Place an apple or banana in the bag if you choose.  Close up the bag & seal tightly.

Leave on a counter at room temperature, undisturbed for 24 hours and then check on them.  They should smell “peachy” and have a warm yellow undertone.  Depending upon how ripe they were to start with, this may take more than 24 hours.  

Peaches in a paper bag

It's 5:00 somewhere!

White Wine & Peach Sangria

August's cocktail

is white wine peach sangria. Deliciously refreshing on a hot summer evening! 


Ingredients for Peach Cocktail
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