Two good things about August...school shopping and peaches! I don't have to do any school shopping nowadays but I do give my neighbor's school age girl a gift card for school supplies. I remember fondly getting a fresh box of crayons, Dixon Ticonderoga pencils and fresh pink erasers! Good stuff!
Back to the peaches... I buy a 10# box or two from Old Stage Orchard on the west side of the valley. The Sun Havens are really sweet and juicy this year so I have put several bags of them in the freezer...the ones we haven't eaten with Umpqua vanilla bean ice cream. Yummmmm!
I peel and slice 'em, add some Fruit Fresh and pour them into plastic bags.
Fruit Fresh keeps them from browning as they are exposed to the air. It is mainly ascorbic acid with citric acid and dextrose. Now it is harder to find because there aren't as many folks who can or preserve or even make jam. I couldn't find it at Safeway and had to go to the Grange Co-op where they still have canning supplies. I'm thinking about a third 20# box but I can't wait very long! I am also looking forward to the Gravenstein apples from the same orchards for saucing. My big bottom freezer will be crowded soon with good stuff!
Yep, it's that time of year...so we took an hour and headed across the valley to the western hills and Old Stage Farm for yummy early peaches. All you have to do, it seems, is put out a sign like this and folks know that peach orchard next to your house belongs to you.
A 2-car garage converted to a nice fruit stand, complete with a big walk-in refrigerator to keep the picked peaches from ripening too fast in the hot weather. This year's "Peach Girl" comes with colorful tatoos and a big smile. Peaches here cost about $1.15 per pound. Those trays on the table are 10 lb offerings for $13.00.
You also need a sign to keep clods from running over your perennial beds.
Ahhh! A 20 pound box of Red Havens for $23.00. Reds are great for freezing and baking because they don't turn to mush. They are firmer and not quite as sweet as the later peaches like Albertas and Sunkissed varieties. That's okay...I always have to get some early ones because I just can't wait any longer. Speaking of waiting, next will be the Gravenstein apples for making great A-sauce and then at long last in August...the succulent late peaches which practically peel themselves. It's what makes August heat bearable!
