Weekly Greenmarket Preview: Peach Month!

Posted in Around the Garden on August 14 2012, by Ann Rafalko

Thanks to a tweet from the Cooper-Hewitt I learned that August is National Peach Month. And boy, what a summer it has been for peaches! Have you had one yet? If not, I urge you to run out to your closest greenmarket or farmer’s market (a bodega just will not do) and buy two or three right now. Go on … go ahead, I’ll wait.

Got one? Good, now go eat it over the sink. Yep, they’re that juicy this year! And it’s not just peaches, all the stone fruit are having a stellar season; nectarines, plums, cherries, apricots (though their season is over now), they have all been sensationally delicious. And while I cannot vouch for every peach at every greenmarket in New York City, I have been buying mine at our weekly Greenmarket, so I can vouch for those being sold by Red Jacket Orchard and Migliorelli Farm as fantastic!

Also this week at the NYBG Greenmarket you can learn how to take your vegetable scraps and turn them into the gardener’s version of black gold–compost! Representatives from the NYC Compost Project will be on hand 11 a.m – 1 p.m. to offer composting tips and tricks and to answer all your questions. In addition, you will also find representatives from the Montefiore Office of Community Health and Wellness offering advice and screenings, and educators from St. Barnabas Hospital offering advice on healthy habits and staying well.

Admission and parking for the weekly Greenmarket is always free, and EBT, WIC, and FMNP and NYC Health Bucks are accepted. The Greenmarket is situated near the Mosholu Gate entrance near Tulip Tree Allée and occurs every Wednesday through November 21, 9 a.m. to 3 p.m.

I never get tired of eating a peach on its own–but maybe you do, or maybe you’re looking for some new ways to savor your stone fruit? Well don’t worry, I have dug up a handful of simple, interesting recipes that utilize these delicious fruit at the height of flavor. See them below.

Weekly Walking Club – Meets every Wednesday at 10:30 a.m. by the NYBG information table.

Join Public Education staff for an invigorating 1.5 mile loop around the Garden. Wear your walking shoes and bring a bottle of water for a walk that makes a great part of a healthy lifestyle.

Nutrition Tips and Health Screenings This Week – 11 a.m. – 1 p.m.

Good nutrition and exercise are essential to your family’s health. This Wednesday, the Healthy Families Program will teach you how easy it is to lead a heart-healthy lifestyle. The MetLife Foundation Healthy Families Program is made possible through the generous support of MetLife Foundation.

Blood Pressure Screenings and Health Education

Montefiore Office of Community Health and Wellness staff provide free blood pressure screenings and advice on healthy habits for staying well.

Fitness and the Food Plate

St. Barnabas Hospital health educators focus on fitness and the food plate; free blood pressure and body mass index screenings are also offered.

Compost Q&A – 11 a.m.-1 p.m.

Take home some tips from the NYC Compost Project on how to recycle garden trimmings and food scraps into a nutritious amendment for garden soil. Compost bins will also be available for sale.

Recipes

Peach Salsa

By Leda Meredith, NYBG instructor and author of The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget

Ingredients serves 4
2 large ripe peaches, pits removed, finely chopped
Juice of 1 lime
1-2 tablespoons thinly sliced red onion
Handful of cilantro, coarsely chopped
1 small chili pepper, seeds removed, minced
1/4 teaspoon ground cumin
Salt to taste

Instructions

1. Combine and serve immediately.

Peach Chutney

By Leda Meredith, NYBG instructor and author of The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget

Ingredients serves 4
2 large ripe peaches, pits removed, finely chopped
Juice of 1 lime
1-2 tablespoons thinly sliced red onion
Handful of cilantro, coarsely chopped
1 small chili pepper, seeds removed, minced
1//4 teaspoon ground cumin
Salt to taste
1 clove garlic, peeled and minced
2 teaspoon honey

Instructions

1. Combine ingredients in a blender and pulse several times. There should still be a few chunks mixed in with the blended parts. Chutney will keep in the refrigerator for up to a week.

Peach Agua Fresca

By Trish Sebben-Krupka, Corporate Chef, Viking Culinary Center

Ingredients Makes 2 quarts
3 cups ripe peaches, peeled and pitted
2 cups cold drinking water, plus more for pitcher
2 tablespoons agave nectar
A pinch of salt
Juice of 2 limes

Instructions

1. Place peaches, 2 cups of water, sugar and salt into blender or food processor. Blend until smooth.
2. Pour into a two quart pitcher, and add lime juice. Fill to the top with cold drinking water, and mix thoroughly.
3. Serve well-chilled.