Your Family Farm

A Little Bit O’ Heat, A Whole Lot O’ Peach!


WOW, it’s hot outside! While this heat wave may put a damper on your plans to bask in the sun all weekend, we promise it’s not all bad news. In fact … it’s great news for a certain fuzzy fruit that you’ve been waiting all summer for. You probably know which fruit I’m referring to. Maybe it’s their adorably round heart shape, or their velvety soft skin, or maybe it’s their sunshine yellow flesh, but there are few fruits that elicit summertime excitement quite like a fresh peach.


A blast of heat like the one we’re having this weekend helps peaches develop their sugar content as they ripen (although too much heat would actually halt their development, so everything in moderation). Additionally, the bouts of rain we’ve seen over the past few weeks have aided in adding nitrogen and other nutrients to the soil, while also ensuring that the peaches will be juicy. After all, fruit is made up of mostly water!


So don’t let the heat and rain spells of late get you down. Mother nature has provided the solution to its own problem. Peaches are juicy, indicating that eating them will help keep you hydrated. They’re an excellent source of vitamin C and potassium, too, nutrients your body will surely need replenished after even a short time out in the heat. And anytime you eat freshly picked produce grown locally, you’re getting the maximum nutritional benefits from it! Oh yeah, and it tastes amazing.


Different varieties of peaches ripen at different times throughout July, August, and September. The ones we grow typically reach peak ripeness in early August, so we have to be patient for a few more weeks before heading out to pick our own. However, there’s no patience required if you’re like us and in need of an immediate thirst quencher! In the farm store right now, we’re selling peaches from our neighbors at Carlson Orchard in Harvard, MA, where they grow an earlier ripening variety belonging to the Flamin’ Fury breed. This line of peach is freestone, meaning it’s easy to separate the pit from the flesh, with a lovely red and yellow coloration outside, and a bright yellow inside.


With all this in mind, we’ve come to the conclusion that a little heat is worth putting up with for a whole lot ‘o peach later. Stop by the farm if you agree!


You can never go wrong with just a ripe peach and a napkin as your snack. But if you’re looking to try something extra refreshing on this extra hot weekend, here’s an idea for you: Peach Rooibos Iced Tea! It tastes just like Peach Snapple, if you ask me, but without so much sugar, sweetened with only honey. If you make it with rooibos like I did, it’s caffeine-free and packed with antioxidants, but you can absolutely make this with black, green, or white tea and it will be equally thirst quenching.




Peach Rooibos Iced Tea



1.  Add a chopped large peach, 1/4 cup honey, and 1 cup water to a small saucepan over medium high heat.  Once the water starts boiling, stir and reduce heat to low so that the mixture is lightly simmering.



3.  While the peaches are simmering, brew your choice of tea.  Use 4 teabags or 2tbsp loose tea, and a quart of just boiling water.  Rooibos steeps for at least 10 minutes for maximum flavor and health benefits.  If you’re choosing black, green, or white tea instead of rooibos, only steep for 3-4 minutes so it doesn’t get bitter.


5.  Now add the brewed tea to the peach liquid, and place the pitcher in your refrigerator to cool.  This is the hardest part, as you have to be patient while you wait for it to be cold enough!


6.  Finally, serve over ice with a little lemon if desired.  Cheers!


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Print or download the recipe card:



Filed under: Farm Stand, Recipes

Dress Your Salad Up for Summer

Who wants to turn on their oven during a summer heat wave?  Not us!


Now, salad can get boring, but it definitely does not have to, especially not when July has gifted us with an abundance of early blueberries.  They’re practically falling off the bushes right now, begging to be picked and savored.  Big, plump blueberries add a burst of sweetness to any number of delicious summer salads.


But the small, slightly tart blueberries found this early in July lend themselves to something even more versatile: a blueberry balsamic vinaigrette. It couldn’t be easier to whip up – and you can use it to dress virtually any salad. Try it on spinach with beets and goat cheese and almonds, or double up on the “blue” with blue cheese and walnuts over kale.  Make it a filling meal by adding chicken or salmon.


This recipe will provide enough to keep a jar in the fridge for a couple weeks.  That way you can whip it out whenever the heat demands a cool, refreshing, oven-free meal that’s anything but boring.


Here’s the formula:

  • 1/2 cup fresh blueberries (but you can use frozen out of season)
  • 1/4 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey (or maple)
  • optional:  a few sprigs of fresh basil, rosemary, or thyme
  • if you have it:  a squeeze of fresh lemon juice
  • 1/2 tsp salt, pepper to taste
  • 1/2 cup oil (olive oil or whatever you usually use to make salad dressing)


Simply add everything except the oil to a blender and puree, then add the oil and whiz until fully emulsified.



Tips and variations:

  • If you have raspberries or strawberries, cherries, or even apples, try it with those instead! Just peel the apple first if you don’t want flecks of skin in the dressing.
  • Replace half the oil with cold water for a lighter dressing.
  • Substitute apple cider vinegar for balsamic if you want lighter colored dressing with a more sharp flavor.
  • Use maple syrup instead of honey for a slightly different flavor.
  • Make it savory!  Leave out the honey entirely, and add diced shallot and/or garlic instead.  This works really well if you’re adding sweet ingredients to the salad itself.  You can opt for powdered onion or garlic for a shortcut.
  • Kick it up a notch!  Add a sprinkle of cayenne or smoked paprika.
  • No blender?  Totally fine.  You can make a chunky dressing.  Mash the blueberries with a fork as best you can, and whisk the ingredients by hand.  You’ll get an arm workout!


Printable recipe card here:

Filed under: Farm Stand, Recipes

Dress Your Salad Up for Summer

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Open Daily Year-Round!

Farm Store is now open for inside purchases and curbside pickup!

9 am - 6 pm Mon - Thur

9 am - 8 pm Fri & Sat

9 am - 6 pm Sun

For curbside pickup payment and confirmation please go to our new curbside pickup page!


Open for the 2020 summer season!

4 pm - 9 pm Fri

11:30 am - 9 pm Sat

11:30 am - 7 pm Sun

More Info and reservation instructions on the Brew Barn page.


Closed for the season.


Open at the Boston Public Market for next day delivery or pickup through What's Good!


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The farm store and Brew Barn are now OPEN! We can't wait to welcome you back to the farm. See Hours & Information for more details and instructions below. Curbside pickup still available too, and pick-your-own blueberries coming very soon!