Last weekend, Paul and I drove down to Bush & Vine Farm in York, SC, for a Saturday morning gathering blueberries and peaches. From June to September, the farm grows over twenty varieties of peaches, both yellow and white, as well as a couple types of nectarines. We planned to go when the blueberries were still in season, too. York was a pretty town, and the early morning weather was perfect for picking.
It's amazing how many things you can make with just one type of fruit! From canning to baking to beer-making, here's what we came up with: peaches in vanilla bean syrup, peach salsa, peach hibiscus beer, peach quesadillas, peach chipotle marinade, peach couscous, brie puff pastries with peaches and blueberries, blueberry pie, and blueberry muffins with thyme and candied lemon peel. We also dried and froze all the leftovers for use this fall and winter. Below is the recipe for the peach couscous, and I'll share some more recipes in the coming weeks.
Savory Peach Couscous
from Twin Tables
1 cup couscous
1/2 cup dried cherries
1 tablespoon olive oil
1 onion, diced
1 jalapeño, seeds removed and finely diced (use less according to taste)
1 peach, peeled, pitted and cut into cubes
1/2 teaspoon curry powder
Juice of 1 lime
1/4 cup chopped mint
1/4 cup chopped cilantro
salt to taste
1/2 cup dried cherries
1 tablespoon olive oil
1 onion, diced
1 jalapeño, seeds removed and finely diced (use less according to taste)
1 peach, peeled, pitted and cut into cubes
1/2 teaspoon curry powder
Juice of 1 lime
1/4 cup chopped mint
1/4 cup chopped cilantro
salt to taste
For the full cooking instructions, please refer to the original recipe on Twin Tables, a lovely cooking blog!
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