local honey

Peach Salad with Tomatoes and Beets


Take advantage of what’s arriving fresh at the Market. Golden beets and a mix of colorful tomatoes offer a dramatic contrast and are a beautiful and tasty base for the tangy-sweet peaches on top. Made with honey from Noni’s Bees, goat cheese from The Cheese People and olive oil from Mavra’s this is a perfect summer evening dish.

Ingredients:

peach salad tomatoes and beets.jpg
  • 2 medium-sized golden beets

  • 2 medium-sized ripe tomatoes

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice, divided

  • 1 tablespoon honey

  • 1 medium shallot, thinly sliced

  • 3 medium peeled peaches, sliced

  • 3 tablespoons small fresh mint leaves

  • 2 teaspoons fresh thyme leaves

  • 2 ounces goat cheese, crumbled (about 1/2 cup)

Instructions:

  1. Preheat oven to 425°.

  2. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.

  3. Combine remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallot in a medium bowl. Toss peach slices with remaining 1 tablespoon juice. Add peach mixture to honey mixture; toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese.

Recipe courtesy of Cooking Light August 2014


Honey Glazed Pork Tenderloin with Fresh Peach Salsa

Great recipe for the peaches arriving fresh to the Market from Wayne Miller Michigan Fruit and Klug Orchards. Nonie’s Bees has your local honey. And, the pork tenderloin is available from Farmer Nick’s and Pastured Perfect.  Another great meal Farmers Market meal.

Ingredients:

Fresh Peach Salsa:

Honey Glazed Pork Tenderloin with Fresh Peach Salsa.jpg
  • 1 ripe, freestone peach
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced red onion
  • 1 tablespoon honey (more if the peaches are not really sweet)
  • 1/2 tablespoon extra-virgin olive oil
  • Zest and juice of 1 lime
  • Pinch coarse sea salt
  • Pinch freshly ground pepper

Honey Glazed Pork Tenderloin:

  • 1 pork tenderloin (about 1 pound)
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon coarse ground sea salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons light, local honey
  • 2 shallots, peeled and thinly sliced

Instructions:

For the salsa:

  1. Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.

For the pork:

  1. Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in a shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt, and pepper. Drizzle with the honey. Let sit for 30 minutes.
  2. Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
  3. Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
  4. .Slice the pork and serve with the shallots and salsa.

Recipe courtesy of Laurey's, Show: Chuck's Eat the Street, The Food Network