Peachy Greens!

Written by Robyn Holder Robyn Holder
Published: 24 June 2019 24 June 2019

For my readers who LOVE recipes, here are two great ones for this season! 

Peaches are just coming into season, and along with blueberries.  The peach/blueberry crisp is a nice, healthful treat for dessert!

And, greens, greens and more greens is the song this season.  If you can’t eat one more salad, try my favorite greens recipe below.

Peach and Blueberry Crisp

Note:  You can use both or either fruit for this recipe.

  • 6 large peaches (about 3 pounds)
  • 2-3 cups blueberries
  • 2/3 cup almond or other flour
    (you can use all-purpose flour if desired)
  • 3 Tablespoons butter (organic, preferably);
    can use avocado or coconut oil, too
  • ½ teaspoon each – cinnamon, nutmeg, ginger

Preheat oven to 400 degrees.  Peel and thinly slice peaches (I often skip the peeling part).  Wash blueberries.  Add peaches and blueberries to a large bowl; toss with 1/3 cup flour.  Coat a 9 x 12 or larger baking casserole dish with olive oil.  Add fruit to casserole and spread evenly. 

In a small bowl, with a fork, mix butter and 1/3 cup flour until mixture resembles coarse crumbs.  Sprinkle crumbs on fruit in casserole.  Bake about 25 minutes – until fruit mixture is bubbly and crumb topping is golden brown.  Serve warm.  Enjoy! This can be enjoyed with vanilla ice cream or Greek yogurt for an extra special treat!

Stir Fried Greens

I make this dish when I have an overabundance of greens, onions and garlic scapes from my weekly CSA box from Spiral Path Farm.  It makes use of just about everything and is scrumptious! 

All the greens left over in your fridge:  collards, swiss chard, spinach, kale, salad greens –

  • Cut up into pieces
  • Sliced onion, or the spring onions so prevalent this time of year
  • Garlic or garlic scapes
  • Package or about one pound mushrooms, sliced
  • One package frozen corn, or the kernels from 6 ears of cooked corn

Add olive or avocado oil to a LARGE frying pan.  Stir fry the onions and garlic for a few minutes.  Add the mushrooms and corn and cook for about 2 minutes.  Then, add all the greens, and stir-fry.  I like to add my favorite spices – some sea salt, oregano, basil and parsley.  When the greens are bright, they are done.  Scoop onto a plate and eat as an entrée, or add to some type of protein meal.  I even freeze this recipe and heat up later.

To Your Vitality!

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