Featuring local peaches, tomatoes, & cucumber from the garden.

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There is something so satisfying about harvesting and cooking the food you eat. Knowing exactly how food goes from ground to plate makes me appreciate all of the flavors so much more. That’s why this summer harvest gazpacho is extra satisfying made with peaches I picked from Eckert’s Farm and tomato and cucumber that I’ve been growing all summer long.

Peaches are fresh and in season right now in the areas surrounding St. Louis – so it is the best time to revisit the benefits of this juicy stone fruit and try some recipes at home.

Benefits of Peaches

  • Peaches are a hydrating fruit. IA few weeks ago we talked about the benefits of foods to load up on during the summer to stay hydrated. Peaches are one of them!
  • They are a good source of fiber. When you enjoy peaches with the skin on, you benefit from all of the fiber to help with gut health and digestion.
  • Peaches are high in Potassium and Vitamins C and A. Potassium is linked with lowering blood pressure and regulate blood sugar. Vitamin C and A both boost the immune system.

Enjoy them in this Summer Harvest Recipe below!

Fall Harvest Salad

This fall salad is a perfect side dish for your Thanksgiving feast. Bring balance to the table with this fresh, nutrient dense side!

Course Salad, Side Dish
Keyword holiday, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings as a side



  • 2 pounds carnival squash can use delicata, butternut, or acorn squash
  • 1 TBS olive oil
  • 5 ounces arugula or mixed greens
  • 1 cup pomegranate arils or 1 cup of dried cranberries
  • 1/3 cup raw pepitas or chopped pecans or almonds
  • 3-4 ounces feta about 3/4 cup


  • 3 TBSP olive oil
  • 1 1/2 TBSP balsamic vinegar
  • 2 tsp maple syrup
  • 1 tsp Dijon Mustard
  • salt and pepper to taste


  1. Preheat oven to 425 degrees. Wash squash and cut in half. Scoop out seeds from each half.

  2. Drizzle each half of squash with olive oil. Using a brush or your fingers, lightly coat all surfaces with the olive oil.

  3. Bake squash flesh side on parchment lined pan for 30-35 minutes until the squash is tender.

  4. While the squash is baking, prep your dressing. Whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Add salt and pepper to taste.

  5. Once the squash has cooled for a few minutes, combine with arugula, pomegranate, pipits, crumbled feta and squash in a large serving bowl.

  6. Keep in refrigerator until read to serve. When ready to serve, drizzle dressing and toss to combine.