Peaches

Peaches are the third most popular fruit in the nation, behind apples and oranges, respectively. Now is the time to eat peaches. Farmers' markets, roadside stands and grocery stores are loaded with blushing, sweet, fragrant, juicy peaches.

Of course, peaches are best eaten fresh, but, with so many around they can be frozen, canned and used in a variety of ways. Now is the time to add a sliced peach to a bowl of read-to-eat cereal to enhance the flavor and nutritional value.

Locally grown peaches purchased at this time of year are sweeter and juicier than winter peaches imported from Chile, Mexico and New Zealand available November through April. Winter peaches are often mealy and dry.

Peaches do not get any sweeter once they are picked. They do get softer and juicier, but never sweeter. That is why it is important to avoid rock hard peaches that were picked when they were still green.

• Look for peaches that show a background of color; yellow or creamy with a rosy blush on their cheeks. Avoid peaches with green undertones, they were picked too early.
• Look for peaches with smooth, unwrinkled skin and no blemishes or bruises.
• Choose peaches that give slightly at the seam when pressed with your thumb, even though the rest of the peach is firm.
• Sniff the stem end of the peach. You should be able to smell the peachy fragrance.
• Leave peaches at room temperature a day or two to soften. Then store ripe peaches in the refrigerator. They will keep for 3 to 5 days.
• Look out for peaches with tan circles, an early sign of decay.

You may have noticed that peaches in the grocery store are "fuzzless." There are no fuzzless varieties. Most people do not like fuzz, so commercial growers mechanically brush peaches after harvest to remove the fuzz. You will still find fuzzy peaches at the farmers' markets, orchards and roadside stands.

To skin peaches: cut an X on the blossom end with a sharp knife. Place them in a pot of boiling water for about a minute and cool them in ice water for about the same length of time. Then pull the skin off with your fingertips or use a paring knife. Peeled peaches will quickly turn brown, so coat them with lemon juice or orange juice to maintain the bright color.

Jiffy Peach Cobbler

In baking a peach cobbler, the greatest challenge is in making the crust. This batter crust is foolproof and oh so delicious. The batter bakes into a crust without all that rolling.

1 quart peaches, skinned and sliced*
1/2 cup water
1/2 cup sugar
1 stick butter or margarine
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup skim milk

1. In a saucepan combine sliced peaches, sugar and water. Heat over medium heat stirring often until the sugar has dissolved and the peaches are hot. Remove from heat and set aside.

2. Melt butter or margarine in a 10 inch skillet or deep dish pie pan.

3. Mix together flour, 1 cup sugar, baking powder, salt and cinnamon. Stir in the milk. Mix well.

4. Pour batter over the melted butter or margarine.

5. Pour peaches and syrup over all. Sprinkle with additional sugar and cinnamon if desired.

6. Bake at 350 degrees for 30 to 40 minutes, until golden brown. Serve warm or chilled.

Yield: 6 to 8 servings

* Substitute one quart of canned peaches and all of the syrup (light, medium or heavy).

Autumn 1999
Fall Garden Chores | Tips on How to Avoid Plant Diseases | Diagnosing Tree Root Problems | Bacterial Wilt of Vine Crops | Pesticide Shelf Life | Lawn Care Calendar | Boxelder Bugs | Cybergarden Sites | Hort Shorts | Hort Tips | High Blood Pressure | A Good Night's Sleep | Peaches | Health & Household Tips | Did You Know?

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