What is wheat germ? Wheat germ is part of a wheat kernel and is responsible for helping the plant reproduce and spawn new wheat. It is usually removed from processed wheat products but it is a very nutritional part of whole grain wheat. Wheat germ has excellent nutritional value as a food supplement. It’s a great source of vegetable proteins, along with fiber and healthy fats. It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus.
3 yellow peaches, peeled, pitted, and diced
1 Tablespoon fresh lemon juice
1/2 cup brown sugar, loosely packed
1 Tablespoon raw sugar
1/2 cup salted butter
1 1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
Preheat oven to 375 degrees.
Place diced peaches in a medium bowl and mix them with lemon juice. Sprinkle cinnamon onto the peaches. Set aside.
Cream butter and sugar together in a small bowl. Add to peaches, stirring until mixed.
In a separate bowl stir together the dry ingredients. Add to the peach mixture. Combine until a stiff dough forms.
Fill greased muffin tin to three-fourths full. Bake for 20 minutes. To test for doneness, insert a toothpick into the center of a muffin; if the toothpick is clean, the muffin is done.
This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping!
6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
In a glass measuring cup, cover the pasilla chilies with the boiling water. Cover and let stand until softened, about 15 minutes.
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
1 cup Pomegranate Juice (may substitute Apple or Orange juice)
1/2 cup Strawberries, frozen
1/2 cup Plain Greek Yogurt
Dollop of Honey (optional)
Combine plain greek yogurt, frozen White Peaches, frozen banana, frozen strawberries, pomegranate juice, and honey (optional) into a blender (1 cup of crushed ice may be used in lieu of frozen fruit.)
Blend until smooth
Serve immediately and enjoy!
We love using frozen fruit to make our smoothies smooth & creamy. To freeze peaches, slice peaches (as many as you wish to freeze) onto a baking sheet lined with wax or parchment paper. Be careful to place peaches apart from each other, if the peaches are touching they will stick together and will be difficult to break apart. Place sheet into freezer and freeze for 8-12 hours. Store leftover peaches in plastic freezer bags in the freezer. May be stored in the freezer for 2-3 months.
Our Summeripe Nectarine Salsa will satisfy all of your sweet and spicy cravings. Homemade salsa is simple and delicious and this fruit filled version takes advantage of sweet California yellow nectarines. Scoop it up with tortilla chips, spoon over grilled fish or chicken, or dollop on your favorite tacos.
4 Summeripe yellow nectarines, diced and pitted 3 roma tomatoes, diced
3 green onions, chopped 2–3 avocados, diced 1–2 serrano chili peppers, minced hand full of fresh cilantro, chopped 1 Tablespoon extra virgin olive oil 1 Tablespoon sherry vinegar 1 Tablespoon lemon juice 1 Tablespoon lime juice Kosher salt to taste
Combine Summeripe yellow nectarines, tomatoes, serrano chilies, green onions, and cilantro into a large bowl. Gently stir the ingredients.
Add avocados to the bowl.
In a separate small bowl, whisk together olive oil, sherry vinegar, lemon, and lime juice.
Pour over the nectarine and avocado mixture and stir gently to blend. Add salt to taste.
Serve with tortilla chips or over grilled boneless chicken breast for a quick and easy meal.
6–8 Summeripe peaches (enough to fill a 9-inch square baking dish) peeled, pit removed , cut into small bite size slices
1 cup plus 2 tbsp. wheat flour or all purpose flour, divided
½ cup plus 3 tablespoons turbinado sugar (such as Sugar in the Raw) or granulated sugar, divided
½ cup almond flour
2 teaspoon baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter
¾ cup whole buttermilk
Preheat oven to 375 degree F. In a 9 -inch square baking dish, toss together the peaches, 2 tablespoons wheat flour and 2 tablespoons of sugar until coated. Set aside.
In a medium bowl, stir together almond flour, baking powder, salt, remaining 1 cup of wheat flour and ½ cup sugar. Grate cold butter using largest holes of a box grater into the flour mixture. Toss together flour mixture and butter with your fingertips or fork. Gradually add buttermilk, mixing together again using your fingertips or fork until dry ingredients are just moistened. Shape the sticky dough into 6 thin (1/2inch) patties. Arrange the patties to cover the peach mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar on top.
Bake in preheated oven until topping is golden brown about 50 – 60 minutes. Let cool slightly and serve warm with our Summeripe Peaches and Cream Ice Cream.
Serve with our Summeripe Peaches and Cream Ice Cream (optional and recipe located under desserts) or Vanilla Ice Cream.
2 White peaches or white nectarines, pit removed and diced ( own preference of removing the skin from the fruit)
1 Whole cauliflower head, outer leaves and thick stalk removed, cut into bite size pieces. Reserve ¼ cup, chopped into pea size pieces
1 tablespoon orange zest
2 fresh oranges, juiced
2 fresh lemons, juiced
1 tablespoon sugar
4 ounce olive oil, 2 ounce reserved
1 tablespoons sherry vinegar (may substitute apple cider vinegar)
Handful fresh flat leaf parsley , chopped
¼ cup toasted pecans, chopped (may substitute most any nut such as almonds, walnuts, pinenuts)
1 teaspoon paprika, ½ teaspoon reserved
1 teaspoon turmeric, ½ teaspoon reserved
½ teaspoon red chili flakes
Salt and fresh ground black pepper
Preheat oven 400 degrees or gas grill for roasting.
Combine the orange and lemon juices in a glass measuring cup. Add water if needed to measure 1 cup of liquid.
Place liquid in a medium sauce pan along with the orange zest and sugar. Over medium heat stir to dissolve the sugar and just bring to a boil then remove from the heat.
Add the sherry vinegar, coriander, ½ teaspoon paprika, ½ teaspoon turmeric, red chili flakes, parsley, chopped nuts. Stir together. Add the 2 ounce olive oil, chopped peaches and /or nectarines, ¼ cup raw cauliflower, salt and pepper. Stir together and set aside.
Place remaining prepared cauliflower in a bowl and toss with 2 ounce of olive oil. Season with ½ teaspoons paprika, ½ teaspoon turmeric, salt and pepper. Place onto a baking sheet and roasted for 20 minutes or until charred, turning cauliflower half way through to char both sides .
Remove roasted cauliflower and place in a serving bowl or platter. Top some of the fruit mixture over the roasted cauliflower and place the remaining in a small bowl to serve at the table.