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Edible Spotlight

Our current edible in the spotlight is: Peaches!

August in National Peach Month!

Wonderfully delicious peaches are native to China & low in calories and contain no saturated fats. Nonetheless, they are packed with numerous health promoting compounds, minerals, and vitamins.

Did you know?

Peach and nectarines are the same species, even though they are regarded commercially as different fruits. In contrast to peaches, whose fruits present the characteristic fuzz on the skin, nectarines are characterized by the absence of fruit-skin trichomes (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.

Recipes- Highlighting our spotlight edible!

2 Ingredient Peach Sherbet from Scattered Thoughts of a Crafty MomPeach Sorbet


  • 1 14 oz can of sweetened condensed milk
  • +/- 16 oz of frozen sliced peaches


  1. Add peaches and sweetened condensed milk to your blender or food processor and blend until creamy. The color of your frozen peaches will determine the color of your sherbet.
  2. Serve immediately as soft serve, or pour it into a freezer safe container and let harden a few hours in the freezer. (If you leave it in the freezer too long and is too hard to scoop, just leave it on the counter for a few minutes and it will be perfect!)

Caramelized Peach and Brie Quesadilla with Honey by Chris Santos


  • 12 (6-inch) flour tortillas
  • 1 peach, sliced and sautéed quickly with chopped thyme
  • 1/4 lb of Brie cut into very thin slices
  • 1/4 of one red onion sautéed in butter until
  • Quesadillacaramelized
  • 1/4 c honey


  1. Place two tortillas on a flat surface. Evenly distribute about 1/4 of the peaches, onions and brie on each of the layers. Season well with salt and pepper. Stack the tortillas on top of each other. Add a plain tortilla on top to complete the three layers.
  2. Press down firmly. Repeat procedure using remaining ingredients.
    To cook, place on hot BBQ grill or in sauté pan with very little oil. Grill until golden on one side. Flip and grill until golden on the other side. Cut each stack into eight triangular slices. Drizzle with honey. Serves 8.

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