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Seasonal produce is available for your family and also supports local agriculture. Search our recipe database to find tasty meal recipes provided by farmers and locals.Recipes for Peaches:
| Search results | Serves | Main Ingredients |
|---|---|---|
|
Mini Peach Brie Tarts
fettysfoodblog.com |
4 | |
|
Peach Melba Tart
Ree Drummond, The Pioneer Woman |
4 | |
|
Peach Paradise
By Carrie Schnepf of Schnepf Farms in Queen Creek |
0 | |
|
Peaches and Cream Shortcake with Basil
Ree Drummond, The Pioneer Woman |
8 | |
| Skinny 4-Ingredient Peach Frozen Yogurt Pie | 8 |
Farmers Providing Peaches:
| Farmers |
|---|
|
Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Briggs & Eggers Orchards
Lance & Melissa Eggers Willcox, Az, 85643View details |
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Brown's Orchard
June Windstein Willcox, Arizona, 85643View details |
|
Date Creek Ranch
Kim Knight and Stefan Wolf Wickenburg, Arizona, 85358View details |
|
Fort Bowie Vineyards
no name Bowie, AZ, 85605View details |
|
Mother Nature's Farm
Wade Kelsall Gilbert, AZ, 85233-1542View details |
|
RSI Growers
Reid Rodger Glendale, Arizona, 85308View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Vertuccio Farms
View details |
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Featured Recipe
Peach Prosciutto Crostini with Medjool Date Balsamic Glaze
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Wash and cut each peach into 6 equal slices.
Cut a baguette into twelve 1” slices. Brush each side of the slices with olive oil Place the slices on the baking sheet and bake for 12-15 minutes or until lightly toasted.
Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.
For the appetizer:
Preheat the oven to 177 ˚C. Line a baking sheet with parchment paper. Wash and cut each peach into 6 equal slices. Cut the baguette into twelve slices, 2.5 cm thick each. Brush each side of the slices with olive oil. Place the slices on the lined baking sheet and bake for 12-15 minutes or until lightly toasted. Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.
Medjool Date Balsamic Glaze:
Ingredients
2 cups balsamic vinegar
½ cup date paste
pinch salt
Preparation
Place the vinegar, date paste, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until date paste is fully incorporated and the mixture comes to a boil.
Reduce heat to a simmer and continue cooking, stirring frequently, until the liquid has reduced by half.
Transfer cooled glaze to a sealable container and store in the refrigerator
