Peach & Corn Salsa- Putting Up with ErinPeach & Corn Salsa- Putting Up with Erin

Happy Labor Day… happy September! Did you know that peaches and nectarines are the same species?!? Late night science here: while peaches are characterized by a fuzzy skin, nectarines are characterized as a fuzz-less fruit. “Genetic studies suggest nectarines are produced due to a recessive allele, whereas peaches are produced from a dominant allele for fuzzy skin.”

Smack dab in the middle of peach season here in New Hampshire and I’ve had a pretty hard time resisting stopping at every farm stand labeled PYO peaches that I come across. There is nothing worse (OK, maybe there’s a few worse things) than splurging on a ripe’ish peach to find an un-sweet and mealy fruit. But a great peach… a great peach is stopping by a roadside stand, buying the biggest and juiciest fruit possible, and then slicing off peach pieces in just the right way. As a matter of fact, just last night I led a previous peach naysayer towards peach enlightenment with just one bite of a locally picked peach. When it came time to put up this peach and corn combo., I was having a hard time deciding, if not deciphering the difference, between a corn salsa and a corn relish. I ended up going the salsa route as I didn’t think adding sugar was necessary with the sweet peach flavors.

Except for the bell peppers, the rest of the produce used in this salsa came from a cornucopia (can you tell I’m ready for fall?) of local sources: peaches (Applecrest Farm Orchards), corn (Barker’s Farm), jalapeños (Wake Robin Farm), tomatoes (beau’s garden), and white onions (Black Kettle Farm). Stay tuned for more peach’tastic recipes.

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