Maggie’s Farm
Chefs’ Maggie Zaccara and Evelyn Whitbeck-Poorbaugh of the Hope & Olive Restaurant in Greenfield created the menu for the Free Harvest Supper. This recipe for Turkey and Peach Salad included turkey donated by Diemand Farm in Wendell and peaches from Clarkdale Fruit Farms of Deerfield.
TURKEY & PEACH SALAD (Serves 6)
2 lbs cooked and diced or pulled turkey meat
1 lb peeled and diced peaches
3- stalks of diced celery
1- red onion, diced
1/2 C mixed herbs, choppped, cliantro, parsley and basil (saving some for garnish)
1/4 C cider vinegar
1/4 C mayonnaise
Salt and pepper
Mix all ingredients together in a mixing bowl; Serve either as a sandwich or on top of some nice salad greens; Garnish with peach slices and chopped herbs. (Originally published in the Greenfield Recorder.)
