You will have to pardon me if all I talk about is gardening and how pissed I am at the city of Chico. It’s just that time of year.
I have finished stripping our yellow peaches, and now I’m working on the white peaches, which are still holding firm on the little trees. Next year I must get serious about thinning the young fruit, alot of these are dinky and hard because the tree is a little overburdened. Live and learn!
My husband and I go out to our orchard every morning and eat a peach or two off the trees. According to Calorie Count at about.com, one peach has about 60 calories, which is enough to get us through the morning watering. It also contains 8 percent of our daily dose of fiber, and 15 percent of our essential Vitamin C. You know they’re ready when they give to a pinch, and you can strip the fuzzy skin off with your fingers. I try to pick all the fruit that’s ready to eat and get it processed over the day, so I can pick some more the next day. You have to pick it when it’s ready, and do it pretty fast. Every morning there’s fruit on the ground, had over by birds, squirrels, rats. I guess we’re lucky this year, we haven’t seen the raccoon family that used to come around and pull whole branches off the tree while the fruit was still green. But, we still lose at least a dozen peaches every night. I pick them up, wrap them in a plastic shopping bag, and throw it in the garbage to avoid pest infestation.
I’ve been peeling, quartering and freezing them in zip-lock bags. I have gallon and quart bags stacked up in our little freezer, along with a couple dozen pints of tomato sauce. It’s always comforting to see that little freezer full of food.
Today I realized, I could be juicing these peaches and freezing the juice for future smoothies. All I have to do is wash them, halve them and remove the pits. I also let the juice sit and separate – I remove the foam with a spoon before I pour the juice through a strainer into the pint containers. I tasted the foam – it’s bitter.
Tonight I’m going to make a peach cobbler with the dozen or so I have on the counter. I use a simple recipe from my gramma:
Preheat the oven to 400. Peel and slice enough peaches to cover the bottom of a greased 8″ square pan with about an inch or two of fruit. Sprinkle this with lemon juice and nutmeg.
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 butter
- one egg
Stir flour mixture into creamed mixture, along with half a cup milk. Pour this batter over your peaches and put it in the oven for 10 minutes. Then REDUCE HEAT to 350 for another 20 – 30 minutes. The top should be golden brown, and the edges should be pulling away from the pan.
Here’s another interesting cobbler recipe for the grill: