Today we made our second annual trek to Wilcox, AZ to pick peaches at Apple Annie’s Orchard and fresh vegetables at Apple Annie’s Produce and Pumpkins, which is a farm where you can go out into the field and pick all your own items, right off the stalks! It’s such a fun family day out, for any ages of kids. My daughter is a teenager, and this is still a fun activity for us.
Peach season just started at the orchards. You can check the Harvest Calendar to see which varieties of apples, pears, peaches and vegetables are available. There are signs around the orchard that say it’s o.k. to sample while you’re picking, just not to make a meal out of it. Both last year and this year Logan and I had peach juice running down our faces, shirts, etc. I thought ahead to bring napkins this year, but left them in the car. Logan, ever the prepared young lady, brought wet wipes and her Swiss army knife, so we were able to take the juicy, ripe peaches and cut off any small bruises. Each week a new variety of peach will come into season. Today we picked two varieties of freestone peaches, Redhavens and Newhavens. I plan to return later in the season for the Starfire varieties, which are amazing!
After spending the day outside, I wanted something light and summery for tonight’s dinner. I also wanted to use some of the fresh produce we bought today, including sweet corn. After it marinates overnight, the salad could also be used as a corn relish.
1/2 C. red onion, diced
1/4 C. roasted green chile, skins removed, diced
2 ears of fresh corn (see note)
1 C. tomato, diced
3/4 C. avocado, diced
1 C. diced fresh peaches
1 /4 C. olive oil
1/4 C. apple cider vinegar
salt and pepper to taste
1. Combine all vegetables and fruit. Whisk together oil and vinegar. 2. You will not need all of the oil and vinegar mixture. Drizzle over salad and stir to combine. I used about half of the oil and vinegar. The rest can be saved for your next salad. Add salt and pepper to taste.
NOTE: If you are using super-fresh corn, you can use it raw. Remove the husk, then stand the ear of corn up vertically on a cutting board. Use a knife to run down the sides of the ear of corn to cut the kernels off.