Peaches

Peaches are a juicy, sweet fruit with a velvety skin that ranges from yellow to red, depending on the variety. Originating in China, they have been cultivated for thousands of years and are now enjoyed worldwide. Their flavor profile is a delightful balance of sweet and tart, with an aromatic fragrance that intensifies when ripe. The texture of a peach is soft and succulent, with a juicy flesh that clings to a single, large pit. When cooking with peaches, they behave well in both raw and cooked applications, breaking down into a luscious compote or maintaining their shape when quickly sautéed or grilled. They are versatile enough to be used in both savory and sweet dishes, though they are most commonly associated with desserts due to their natural sweetness.

Notes

When selecting peaches, look for ones that yield slightly to gentle pressure and have a fragrant aroma. Avoid fruits with green shoulders or wrinkled skin. Store ripe peaches in the refrigerator for up to five days. Unripe peaches can be left at room temperature to ripen. Handle gently to prevent bruising. Peaches are part of the Rosaceae family, so those with peach or tree nut allergies should exercise caution.

Uses

Fresh summer salads
Grilled with savory herbs
Peach cobbler or pie
Smoothies and juices
Salsa for grilled fish or chicken
Preserved as jam or chutney
Balsamic roasted side dish

Replacements

Nectarines for similar texture and flavor
Plums for a tart alternative
Apricots in cooked dishes
Mangoes for tropical sweetness
Berries in fresh preparations

Yukon Gold Potatoes

Yukon Gold potatoes are a medium-sized potato variety known for their thin, yellow skin and buttery, golden flesh. They have a creamy texture and a slightly sweet, nutty flavor that makes them a favorite for many dishes.

Galangal Root

Galangal root is a rhizome closely related to ginger, originating from Indonesia but widely used in Southeast Asian cuisines, particularly Thai and Indonesian cooking. It offers a sharp, citrusy flavor with hints of pine and pepper, distinct from the sweeter taste of ginger. The texture is fibrous and somewhat tough, requiring peeling and slicing before use. In cooking, galangal is often used fresh or ground, and it infuses dishes with its unique aroma and taste, though it is typically removed before serving. Galangal is a key component in curry pastes and soups, where it adds depth and complexity without overwhelming other flavors.

Recipes to try

Spinach Feta and Sun-Dried Tomato Pinwheels

Flaky, buttery layers of phyllo dough wrapped around a tangy, herby filling of spinach, feta, and sun-dried tomatoes.

Spicy Peanut Sweet Potato Noodle Stir Fry

Creamy peanut sauce clings to tender sweet potato noodles, kicked up with a spicy kick that warms your soul.