I’m not letting summer go yet.

Even though I can feel the change of season in the air. Can you?

I love this time of year personally. I can feel all that’s to come with the coziness that is Fall. The days are getting shorter but there’s still that warmth in the air. It’s another of those shoulder seasons that for some reason just seem to feel so comforting to me. A reminder that nature is always moving in cycles. That life also moves in seasons. And that change in the air is something to be grateful for rather than afraid of.

My garden is still abundant and the markets are full with the end of summer inspiration where it’s still the quick cooking, the outdoor cooking, or no cooking at all - just making things delicious by bring out their best flavour.

So today let’s give all the stone fruits some love, shall we?

End of season peaches, nectarines - and let’s not forget plums in every shape and colour. I stopped by one of my favourite meat farmers to pick up some of their beautiful beef and was gifted with a bagful of yellow plums. How lucky am I?

I quickly made them into a plum sauce that I canned because it was on my mind the week before so I’m pretty positive I manifested those beauties.

Let’s get into some creative ways to use all the stone fruits, but first I have one question...does anyone look graceful eating a peach?

Doesn't matter, it's totally worth it. 

Here's a few tips for buying these beauties at the market this weekend:

I usually pick out some that are perfectly ripe to eat/use right away and then have some that will ripen by the end of the week (or before my next trip to the market), that way you don't have this mad rush to get them eaten all right that hot minute.

I usually buy extra so I can freeze some. Peel the peaches and nectarines (then cut in halve, quarter, chunks or slices) and halve the plums, then arrange on a baking sheet in one even layer. Freeze then transfer to a ziplock and you've got fruit for crumbles, pies, smoothies, anything goes all winter! You can also make purees that are great for marinades (I made one for chicken with maple syrup and chilis for my parents anniversary party last week and it was a hit!) or cocktails. If you know you want to freeze a bunch or are going to can (you can learn to do this in my canning class too) ask your farmer about buying in bulk. Most will have a price by the box (5lb, 10lb, 20lb) offer.

Cooking with stone fruit:

Yes, these are perfect for sweet things like pies, galettes, cakes and tarts but don't forget to use them in savoury dishes too; nectarines and peaches are brilliant in a tomato salad, slipped into a grilled cheese sandwich with a really good cheddar or brie, draped with some salty prosciutto on a crispy baguette, with some salty cheese like feta or halloumi (see the recipe below for more on that), and even added to a curry or roasted with some chicken.

Plums make for a with bacon and blue cheese on a pizza, chopped and cooked in a stirfry with 5 spice powder, pork and lots of veggies, or they make a great salsa with some chipotle peppers, lots of cilantro, tomatillos, and red onion. 

Two words: GRILL THEM! They make a great side dish for any meat or fish and for dessert with a scoop of ice cream or whipped mascarpone. All you need to do is season with a sprinkle of salt and some olive oil then toss them on a hot grill for a few minutes per side until you get some nice grill marks. 

Cook This Now: Sticky Pomegranate Molasses Chicken with Grilled Nectarines, Halloumi & Mint

This recipe couldn't be simpler and the perfect patio meal in my opinion. Serve with a green salad and a couscous salad and you're laughing. You can find pomegranate molasses at most well stocked grocery stores or at a Mediterranean specialty store. Again you can totally substitute plums or peaches if that’s what you’ve got. :)

• 8 chicken thighs, bone in, skinless

• 2 cloves garlic

• 1/2 cup pomegranate molasses

• 8 slices halloumi cheese

• 8 nectarines, halved pits removed

• olive oil

• 1/2 cup fresh mint leaves

Place the chicken in a large baking dish or ziplock bag. Add the garlic, pomegranate molasses and season with salt and pepper. Mix until the chicken is evenly coated. Refrigerate for 2 hours or overnight. Remove the chicken 1/2 hour before cooking.  

Heat your bbq to medium to high heat. Place the chicken on the grill and cook for 15-20 minutes flipping halfway through. Remove and let rest for 5-10 minutes   Meanwhile, while the chicken is cooking, drizzle the nectarines and halloumi with oil and season with salt and pepper.

While the chicken is resting add the nectarines to the grill face down. Add the halloumi and grill both until just soft, about 3 minutes per side.  

To serve, arrange the chicken on a large platter, add the nectarines, halloumi and sprinkle with mint. Drizzle with more olive oil if you like.   

Serves 4.

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