July 2024 Newsletter 2

Grilling/Searing: Ideal for peaches, nectarines, etc. Pair with a salad, grilled chicken/pork chops, on a slice of bread with goat cheese, etc. When searing on the stovetop, we like to heat a skillet on low with a little butter or coconut oil and let the fruit cook on each side until caramelization occurs. For grills, cut the fruit in half, brush with olive or coconut oil, and grill on medium heat for around 3 minutes. Here’s an article to reference if you have more questions!
Preserves: Slice up your fruit, throw in a saucepan on low-medium heat with 1-2 tablespoons of sugar, honey, or maple syrup and simmer for 15-30 minutes. The added suagr is not always necessary–the heat will naturally bring out the sugars in the fruit– but a little boost of sweetness can go a long way, especially when using more sour fruits such as blueberries. Although the amount of preserves will depend on how long you cook the fruit down, generally a pound and a half of fruit will yield a pint jar’s worth of goodness. The preserves will be good in the fridge in an air-tight jar for up to 10 days. You can also freeze the jam for a sweet treat into the winter months. Enjoy on toast (or on a bagel as staff member Livia did in the picture below), vanilla ice cream, or by itself.
Compote: If you’re looking to do something new with your fruit, a compote may be just what you’re looking for. We are always interested in trying new combinations, and suggest this great article from Spoon University of fruit/meat pairings for inspiration.
Sauced: Use the same method for preserves, just cut pieces of fruit smaller and use a potato masher while cooking. Or, once it’s done cooking and the fruit concoction is cooled, run it through your food processor/blender.

If you have a favorite fruit recipe, we would love to hear about it! Email us at edinboromarket@gmail.com or talk with us the next time you’re in the Market…we’d be happy to feature your recipe in an upcoming newsletter. 🙂