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Food Rush Episodes
Picking Peaches for Delicious Dishes
Ryan gets inspired to visit the famous Frog Hollow Farm in Brentwood, where he learns how to pick the ripest peaches from Farmer Al. Back in the kitchen, Chef Becky cooks up peaches with pancetta and portabella mushrooms.
- Segment 1
- Stone Fruit From The Source
- Ryan heads over to the San Francisco Produce Market and shows us all the must-have ingredients that he buys fresh for his restaurant. Inspired by his love for fruit, he decides to head over to Frog Hollow Farm for some peach picking.
- Related Photos Watch Segment
- Segment 2
- Web Exclusive: Picking and Shipping Fruit
- Farmer Al shows us how to pick, pack, and dry California's tastiest peaches that ship from tree to table in 48 hours.
- Watch Segment
- Segment 3
- Extra Sour Cherry Basil Limeade
- A cool and refreshing summertime drink that mixes the fresh fruit flavors of cherries, limes, and peaches with the minty flavor of basil.
- See Recipe
- Segment 4
- Grilled Peaches in Pancetta with Baby Lettuces Recipe
- Chef Becky shares a recipe that showcases fresh farm fruit -- grilled peaches in pancetta with baby lettuces.
- See Recipe
- Segment 5
- Grilled Portobello Mushrooms with Plum Sauce and Quinoa Salad Recipe
- Chef Becky uses seasonal fruits and vegetables to prepare grilled portobello mushrooms with plum sauce and quinoa salad.
- See Recipe
- Segment 6
- Ginger Peach Crostata
- Pastry chef Becky Courchesne uses the fresh peaches to cook a peach crostata.
- See Recipe
- Photo Gallery
- Behind-the-Scenes: Fruit Farm
- Chef Ryan Scott visits the Frog Hollow Farm in Brentwood, California.
- See Photo Gallery
