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The heirloom peaches grown by third-and fourth-generation peach farmers David Mas Masumoto and his family have received countless accolades--with top chefs such as Rick Bayless and Dan Barber regularly vying for their share of the season's harvest--and numerous features and profiles in the national media. This cookbook gathers the family's favorite recipes, from classics like Peach Cobbler, Peach Salsa, Grilled Peaches, and Peach Glazed Chicken, to inspired combinations such as Vin de Peche, Peach Jicama Salad, and Chicken and Peach Empanadas. Accompanied by eloquent essays that evoke the soul of family farming and the nuances of life filled with peaches, The Perfect Peach revels in a deep understanding of summer's finest fruit from the most authoritative, revered peach growers alive today. More...
PEACH AND NECTARINE SALSA
I know summer has arrived when I try to find things to eat with fresh fruit salsa for breakfast, lunch, and dinner. This salsa screams “It’s summer!” loud and clear. Our family enjoys it in egg burritos or atop grilled or broiled chicken breasts, salmon fillets, salmon burgers, or fish.--Marcy
makes 3 cups
1 large or 2 medium peaches with give,
peeled, halved, pitted, and diced
2 nectarines, pitted and diced
1/2 cup fresh cilantro leaves, chopped
1/2 red bell pepper, seeded and diced
1/2 red onion, diced (yellow or green onions may be substituted)
1 small-medium jalapeno chile, seeded and finely diced
Juice of 1 lime (1 to 2 tablespoons)
Chili powder, for seasoning
Salt and freshly ground pepper
In a bowl, combine the peach(es), nectarines, cilantro, bell pepper, onion, and chile. Drizzle with the lime juice and season lightly with the chili powder, salt, and pepper. Serve immediately with your favorite dish.
VARIATION: To turn this salsa into a salad, add diced avocado, cucumber, jicama, mango, and/or papaya and serve on a bed of lettuce.
COOK'S NOTE: Be careful when working with jalapeno chiles, as they contain compounds that can burn your skin. You may want to wear rubber gloves (or slip plastic bags over your hands) when working with the cut chiles to avoid burning your fingers. Also make sure you do not touch your eyes, nose, or other sensitive areas when handling chiles.
(I once accidentally put in my contact lenses with jalapeNo-laced fingers and my eyes burned for hours!)
Reprinted with permission from The Perfect Peach: Recipes and Stories from the Masumoto Family
Farm by Marcy, Nikiko & David Mas Masumoto (Ten Speed Press, © 2013). Photo Credit: Staci
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