This has been the year for nectarines. Many farmers at the markets admit that while the peaches are okay, the nectarines have been some of the sweetest theyve ever tasted. Ive never tasted a nectarine like the ones coming off the trees this year, says Forrest Nelson of Forrest Nelson Certified Organic Produce of Cawston, BC, whose family has had orchards in the area for decades.
Use nectarines in any recipe that calls for peaches. While theyre not as sweet as a peach (this year may be an exception), they dont require the peeling that peaches do. Replace them in jam, cake, crumble, ice cream recipes that call for peaches. They are excellent in smoothies and cut up on cereal, hot or cold.
While nectarines will finish coming off the trees fairly shortly in the Okanagan they are one of the best keeping stone fruits. Stored in a refrigerator drawer, they can easily last up to three weeks. Thats if they dont get gobbled up in the meantime.
Spicy Nectarine Salsa
(makes 6 cups)
2 pounds nectarines, diced
1 cup cider vinegar
1 cup brown sugar, lightly packed
2 teaspoons ground cumin
1 teaspoon ground chipotle chile
1 pounds tomatoes
1 bell pepper, any colour, diced
1-2 jalapeno peppers, you choose
1 red onion, diced
cup minced fresh cilantro
Combine vinegar, brown sugar, chipotle and salt in a large nonreactive pot. Add nectarines, tomatoes, bell pepper, jalapeno, and onion, and bring to a boil. Reduce the heat and simmer until thickened, about 25 minutes (depending on how juicy the tomatoes were). Add the cilantro and remove from the heat.
Ladle into bowl or jars. Cool, cover and refrigerate for up to 1 week or can using the boiling water method in half-pint jars.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. JennChicCooks.com EatLocal.org
