I posted about a month ago about the fresh strawberries. Well, the peaches are now coming in around here and they are very good this year. I have heard that there are not as many this year compared to previous crops, but they are still good. They were picked yesterday, delivered to me this morning, I washed, peeled and sliced up about a quart and put in the fridge. I had to go buy some new Fruit Fresh, the stuff I had was a year or so old. I do not like using the Fruit Fresh, but peaches turn so fast in the fridge.
Like the strawberries, the peaches bring back memories of Mom and canning the peaches for later use. We saved the peelings and she cooked them down, run them through the strainer for the juice, and made peach jelly. She always used pint jars and melted wax and poured on top afer it cooled to seal it good. I remember the white sealing wax coming in a rectangular box, five or six cakes per box, and the box was red or blue and was made by "Gulf".
Dave & Pat
1999 Wanderer 230FB
2004 F250, XLT Crew Cab, V10, finally, enough power!
"No kids, no pets, trying to make it to retirement"
Yum! I haven't checked to see how are seasons are running, but we've got a great U-pick farm close by that has apples, cherries, blueberries, raspberries, pumpkins, peaches, nectarines, plums and flowers. Haven't tried everything yet-not sure how a yankee peach will taste-but there's a first for everything!
Subscribe to the 3 "L" rule-don't stop livin', lovin' and learnin'
RV-less for now but our spirits are still on the open road. And missing it more every day!
Here's a recipe for those peaches that start to turn before you can finish eating them all. Red cabbage makes it really beautiful dish.
Caramelized Peaches with Cabbage and Sweet Onions
4 peaches washed, halved with pits removed
Sugar in bowl for dipping cut side of peaches before sauteing.
2 Tbsp unsalted butter
small head cabbage (color of your choice) shredded or chopped
1 medium sweet onion, diced
2 Tbsp sugar
1 tsp sea salt
freshly ground black pepper
2 Tbsp apple cider vinegar
Wash the peaches, cut them in half along their mid-line and remove their pits. Free-stone peaches are much easier to pit than cling peaches.
Melt the butter over medium heat in a cast iron skillet or non-stick pan of your choice .When the butter is melted and begins to bubble, dip the cut side of the peaches in the sugar and place in the skillet cut side down. When you start to smell the beautiful flowery aroma of peach essence, turn them over and cook the skin side for a few minutes.
Once the peaches are heated through remove them from the pan and reserve them and any liquid that is in the bottom of the pan. Add the onions to the pan and saute them until they begin to caramelize, then add the cabbage. Saute the onions and the cabbage briefly then season with salt, black pepper, 2 Tbsp. sugar and vinegar.
Return the peaches to the pan, reduce the heat, cover the pan and cook until the cabbage is soft, the peaches have released their liquor and the whole dish has the aroma of caramelized peaches and sweet onions. Can be served hot or room temperature
First law of science: don't spit into the wind.
Keep on rollin'!
Yep, we've got lots of fresh peaches around here (pick your own or packaged). I like them in my Cheerios.
And, the lady at Janie's Pie Factory drives over to Stonewall (co-op) and picks/selects her own for baking her famous peach pie, and cobbler. I'm placing my order this week.
Willie & Betty Sue
Miko & Sparky
2003 41 ft Dutch Star Diesel Pusher/Spartan
Blazer toad & Ranger bassboat