I’ll be the first to admit that when I saw that this week’s ingredient for Summerfest 2010 was stone-fruit, I was a bit thrown. I should like stone-fruit, right? I barely eat it, although plums and pluots are an exception, let alone cook or bake with it. What’s a girl to do? I almost passed on participating this week, but I just couldn’t bring myself to do that.
The August issue of Better Homes & Gardens has a wonderful feature on peaches, 50 Ways to Eat a Peach, including recipes for Peach and Tomato Pasta, Blueberry-Peach Focaccia and a delicious Panna Cotta with Peaches in Lime Syrup. I toyed with the idea of making something from their offerings, and then I thought about perhaps making some sort of stone-fruit topping to go over ice cream or frozen yogurt. But an email arrived this afternoon from Beth that had this brilliant shade of purple in it, by way of a Blueberry Peach Smoothie. But of course!
For dinner, the kids and I packed up our picnic blankets, frisbee, soccer ball and our cooler of food and headed to the park for a little picnic. Something we haven’t done in awhile, and the perfect end to a summer’s day. And really, WHY IS IT that picnics get relegated to a weekend activity? I think we should work on changing that. Who says we can’t have fun during the workweek too? It was still warm outside, but not too warm. The kids can run around and get their crazies out. No worrying about crumbs or spilled food. Peace and tranquility served up with a big side of ahhhh.
And when we got back home? Blueberry Peach Smoothies all around. This was a new recipe for me, and I’m a little on the fence about it. It features Greek yogurt, and I haven’t made a smoothie with that yet. I’m still mulling over if I actually like it enough on its own, let alone mucking with our favorite protein smoothies. It’s not bad, but you really have to like Greek yogurt for this one.
Need more stone fruit inspiration? Check out the links from my fellow food bloggers below. In the meantime, a few pics from our picnic, and I’m off.
See that yogurt there? Two minutes after this shot, SOMEONE spilled it all over the blanket, just barely missing my phone and keys. What was I just saying about no worries about spills?
When Nick saw Madeline rolling around in the grass, he grabbed the camera, laid down in front of her and started shooting.
While Nick and I were playing soccer, Madeline perched herself on the cooler and played little cheerleader, alternating between cheering for either Nick or I. Then when she got out onto the field, we were ordered (and I do mean ordered) to do the same.
I have been trying, for a ridiculously long period of time, to get a shot of just our three heads together. It is painfully hard … between getting the three heads in the frame, all still, all looking the same way … apparently it’s enough to make a weird vein pop out on my forehead. Lovely.
Two heads? NO PROBLEM! Especially that head. He knows it’s easier to sit still for one or two shots, than to wriggle all over and suffer through 30. He looks so young here all the sudden. Hard to believe he’s going to be a third grader in just a few weeks!
More stone fruit goodness!!!
Food Network UK: How to Poach a Peach
Just a Taste: Peaches and Cream Cupcakes
White on Rice: Riesling Poached Pluots
Tea & Cookies: Making Peach Jam
Eating from the Ground Up: Stone Fruit Slump
The Sister Project: A Summer Fruit Whatchamacallit (not a pie, not a crisp, but delicious)
Gluten-Free Girl and the Chef: Gluten-Free Nectarine Blueberry Buckle
Sara at Cooking Channel: Savory Stone Fruit recipes
Margaret at A Way to Garden: What is stone fruit, anyhow? Plus: Clafoutis batter revisited
Caroline at The Wright Recipes: Ginger and Vanilla Poached Peaches
The FN Dish: Paula’s Perfect Peach Cobbler
Alison at Food2: Peachy Party Foods
Liz on Healthy Eats: Puttin’ Up Peach Pickles, Compote and More
Judy of Divina Cucina: Chocolate Amaretti Baked Apricots
Caron of San Diego Foodstuff: grilled peach parfait and coconut peach gazpacho
Tigress in a Jam: nectarine preserve with summer savory and white pepper
Marilyn at Simmer Till Done: Cherry Apricot Pie with Ginger-Almond Crunch
Blueberry Peach Smoothie
Recipe courtesy of (Never Home)maker
1 cup frozen blueberries
1 cup frozen peaches (I added two fresh peaches as well)
1 cup Greek yogurt (I used peach flavored Greek yogurt, since we had it on hand)
10 raw almonds
1. Combine all ingredients in blender and blend until well incorporated.
2. Add almond milk to achieve your desired consistency.