Just Peachy! End of Summer Recipes

Celebrate the end of summer with an in-season meal made with ingredients from your local farmers market.

With the exception of a jalapeno from my garden in WI and goat cheese from the Jackson Hole Farmers Market, the majority of the ingredients in the following recipes were locally sourced from the Midtown Sacramento farmers market or roadside produce stands in northern California.

Peach Salsa

  • 3 medium, ripe peaches
  • 1 medium tomato
  • ½ red onion
  • ½ red bell pepper
  • 1 jalapeno
  • ⅓ cup cilantro
  • Juice from 1 ½ lime
  • Salt and pepper to taste
  1. Gently rub peaches with a damp towel to remove fuzz
  2. Deseed and dice jalapeno
  3. Dice peaches, tomato, onion, bell pepper and cilantro
  4. Toss all the above into a medium sized bowl and add in lime juice, salt and pepper (adjust to taste)
  5. Serve over fish (pictured with haddock) or with tortilla chips!


Corn and Zucchini Salad

  • 4 ears of corn
  • 2 medium zucchinis
  • ¼ cup fresh basil
  • ¼ cup fresh parsley
  • ⅓ cup olive oil
  • ¼ cup white wine vinegar
  • 4 ounces feta cheese
  • Salt and pepper to taste
  1. Cook corn in a large pot of boiling salted water until corn is bright yellow and tender, about 3 to 5 minutes
  2. Drain water and let cool (*Optional: Cook the corn the night before and chill in the refrigerator)
  3. Slice kernels from the cobs in small strips, not single kernels
  4. Cut and slice zucchini into thin, half moons
  5. Finely chop basil and parsley
  6. Place all the above plus the oil and vinegar in a large bowl
  7. Season to taste and top with feta!

Melon Salad
Salad Ingredients:

  • 6 cups greens of choice
  • 4 slices of prosciutto
  • ¼ cup red onion
  • 2 cups crenshaw melon (or any melon in season)
  • 4 ounces goat cheese

Dressing Ingredients:

  • 1½ tbsp honey
  • 1 tbsp apple-cider vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  1. Combine all dressing ingredients
  2. Toss greens in dressing and top with goat cheese, onion slices, melon and prosciutto.

Peach and Raspberry Puff Pastry

  • 3 ripe peaches
  • A handful of raspberries
  • 1 sheet of puff pastry
  • 1 egg
  • 1 tsp cornstarch
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1 tsp cornstarch


  • 1 cup confectioners’ sugar
  • 1 tsp of vanilla extract
  • 2 tbsp heavy cream
  1. Remove puff pastry from the freezer and let thaw for 20 minutes, or until it can be unfolded without cracking
  2. Preheat oven to 400°F
  3. Peel peaches and thinly slice before placing them in a large mixing bowl
  4. Combine the sugar, salt, cinnamon, and cornstarch and sprinkle mixture over the peaches
  5. Gently toss peaches with sugar mixture so that all peaches are covered
  6. In a small bowl, combine the egg and water and whisk until combined
  7. Gently unfold the puff pastry on top of parchment paper (or tin foil)
  8. Place puff pastry and parchment paper on a baking sheet
  9. Create three tightly placed rows of peaches on the puff pastry, leaving about a 1 inch border around the edge
  10. Evenly drop raspberries on top of peach rows
  11. Brush outer edges of pastry with the egg wash
  12. Bake for 17-19 minutes or until the crust is puffy and golden brown
  13. While the tart bakes, mix the glaze. In a small bowl, combine the confectioners’ sugar, vanilla, and cream
  14. Whisk until creamy, add more cream if too thick
  15. Remove pastry from oven and let cool for 3 minutes
  16. Drizzle glaze over the pastry and serve with a scoop of vanilla ice cream!

All recipes serve 4+, ENJOY!!