What’s Cookin’?

10, Aug, 2010 Rose Kennedy Greenway Conservancy

by the Boston Public Market Association

This week at the Boston Public Market on Dewey Square look out for PEACHES!

Health Benefits
Peaches are lower in calories than apples and pears and are high in vitamin A and C and are one of the few fruits that contain calcium.  They help to build body fluids in the case of dry coughs.

Peach leaves and bark are used as a medicinal tea for chronic bronchitis, coughs and gastritis.  Peach leaf tea is used for morning sickness, to purge intestinal worms and to cleanse the kidneys.

Peaches are a popular fruit to can, dry, or make into preserves, sauces, butter, chutney, confections and liqueurs.  For easiest peeling, blanch peaches in boiling water for a few seconds then plunge into cold water until cool enough to handle; the skin will slip right off.  To keep sliced peaches from discoloring, mix them with a little lemon juice or ascorbic acid.

Peaches harvested for shipping are unripe when picked and their flavor never fully develops – so be sure to buy local peaches from a farmers market or farm stand.  A peachy aroma indicates ripeness, as does softness; choose a peach that gives slightly to palm pressure – but do not squeeze it!

Courtesy of Rob from Baked Orchard

2 pounds cantaloupe
1 pound peaches
1 tablespoon dried lemon zest
2 tablespoons of simple syrup (2 parts water to 1 part sugar)
lemon juice to taste

Puree fruit and lemon zest.  Stir in simple syrup and lemon juice – add more to taste. Strain the mixture and freeze in pop molds.  Don’t forget to add sticks!