Among the several places to by fresh fruits and vegetables in Williamsburg, Virginia, is Heidi's Homegrown, a new coop that recently moved to an in-town storefront from the back of a truck in a more rural area. She’s bringing the farming tradition of James City County’s bygone days to Williamsburg city dwellers that are flocking to her door for whatever fresh produce is in season as well as their weekly Community Supported Agriculture (CSA) baskets.
July and August Mean Local Peaches
In late July and into August, area locals know that it’s time for peaches from Jensen’s Farm on Old Stage Road, one of the oldest farms in the area. The Jensen family was among the Scandinavians who resettled here from the Midwest in the late nineteenth century to found Norge. They found many farms abandoned after the Civil War and the immigrants preferred the Virginia climate to the cooler part of the United States where they were originally attracted.
Fresh Peaches, Peach Preserves, and Peach Salsa
Jensen’s peaches are great alone or preserved by cooking equal parts peaches and sugar and putting them up for later in the year. Also, Jensen’s peaches blend well with a mixture of all shapes and sizes of peppers that are grown and sold locally. Here’s a recipe for peach salsa.
Peach Salsa Recipe
- 6 c. chopped fresh peaches
- 1 c. chopped onion
- 1 c. chopped red bell pepper
- 2 jalapeno peppers, seeded and chopped
- 1 med. hot banana pepper, seeded and chopped
- (Note: you may substitute a cup of two of the peaches for more peppers, if preferred)
- 1/2 c. loosely packed chopped cilantro
- 1/4 c. white wine vinegar
- 1/4 c. balsamic vinegar
- Juice of one fresh lime
- 1/2 c. light brown sugar
- 1 clove garlic, minced
- 1/2 tsp. ground cayenne pepper
- 1 1/2 tsp. ground cumin
- To peel the peaches, cut an X in the base of each peach and drop them in boiling water for 30 seconds. Quickly remove them to a pan of cold water to "shock" them and let them chill for another 30 seconds. The peel should slide off easily. If really ripe, shorten the water baths. If the peaches are hard, the peel won't come off as easily. Don't be concerned if a little peel is left on the peaches.
- Next chop the peaches into small "salsa-size" cubes. Also chop the onion and peppers into similar sized cubes. Fair warning: wear rubber gloves or hold peppers with a paper towel when cutting and seeding to protect hands from being burned. In a large saucepan or Dutch oven, combine peaches, onion, bell pepper, jalapeno pepper, hot banana pepper, cilantro, white wine and balsamic vinegars, lime juice, sugar, garlic, cayenne pepper, and cumin. Bring mixture to a boil and simmer over low heat for approximately 15 minutes or until salsa reaches your favorite "salsa-consistency." Stir frequently while cooking to prevent sticking or scorching.
- Remove from the heat and ladle hot salsa into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process in boiling-water for 15 minutes Remove jars and allow them to cool undisturbed and away from drafts. After 24 hours test lids for proper seal. For best flavor, allow salsa to cure for a minimum of 2 weeks. Refrigerate salsa after opening.
Enjoy Fresh-Picked and Local Food
Enjoy peach salsa and pita chips before a summer fresh dinner of corn on the cob, sliced tomatoes, butter beans, and more goodness from the garden or local farmers. It’s good for you to eat more fruits and veggies!
Another Local Food Favorite from Williamsburg: Colonial Williamsburg Crab Cake Recipe
Sara E. Lewis - Sara E. Lewis is a writer and publications consultant. As a freelancer, she writes and produces marketing materials and especially enjoys ...
