Recipe by Chris Edwards of Restaurant Eugene

Demonstrated at the Ponce City Farmers Market on June 14, 2016

Ingredients:

• Peaches from Pearson Farm
• Olive oil
• Salt
• Crème fraîche (or Atlanta Fresh heavy cream, whipped)
• Blueberries
• 3 Cups water
• 2 Cups Vinegar (such as red wine vinegar),
• 1 Cup sugar
• Chopped fresh herb of your choice (such as mint, basil, marjoram)

Directions:

1. Boil the water, sugar and vinegar in a sauce pan until sugar is dissolved
2. Pour over the blueberries while liquid is still hot
3. Refrigerate (for up to two months)
4. Slice peaches into eighths, then dress them with olive oil and salt
5. Plate the cream, top with peaches, garnish with pickled blueberries and herbs