To know Belltown Hill Orchards is to love the back corner of their farm store. During the summer, the shelves are loaded with baskets full of seconds that are a fraction of the usual price. The greedy home preserver in me always opts to get too much while visions of tarts and jams dance in my head.
Fresh nectarines are one of my favorites. They are easily my favorite stone fruit. All the brilliant sweetness of a peach without the medical aftertaste or the too-thick fuzzy skin.
Drying nectarines is super easy. The key is to cut along the crease and twist the fruit away from the pit. Slice, arrange on a tray, and dehydrate for 8 to 12 hours.
Store in an airtight container. Nibble on them in the dead of winter. Smile.
Even though I’ve been eating peaches, plums and nectarines for what seems like weeks on end, I couldn’t stop eating this salsa. If only I could sneak a little jalapeno into the mix, it would be stellar.
My youngest tentatively snacked on this dip even though she saw me nonchalantly cutting up the yellow tomatoes. She is (currently) not a tomato fan. It was either a moment of genius on my part or dumb luck that she even tried it; most likely the latter.
1 medium ripe plum, pitted and chopped
1 medium ripe peach, pitted and chopped
1 medium ripe nectarine, pitted and chopped
1 medium yellow tomato, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped purple onion (optional)
1 tablespoons fresh lime juice (from 1/2 lime)
1/4 teaspoon kosher salt
In a small bowl, mix together the plum, peach, nectarine, and tomato. Add the cilantro, onion, lime juice and salt and stir until they are well distributed. Serve with tortilla chips.
Yield: 2 cups
Prep-time: 10 minutes