Friday, September 7, 2007


The peaches from Shenot farm are amazing. They are hefty, heavy, round, unblemished. The perfect shade of reddish orangy yellow. You know, peach. I had to wait a day for them to ripen, but now some are ready and I just ate one. Now the keyboard is getting all sticky. They were juicey and so sweet. I actually managed to convince my daughter to try one. An enormous coup. I wish I had thought to take a picture. This is a 4 1/2 year old who subsists on a diet of Goldfish, graham crackers and Cheerios (no, the organic brands will not do). She had a small piece. Then another small piece. Then another. Then she actually wanted a whole peach for herself. I had to remove the skin, but she dove right in after that, peachy juice running down her chin instead of the usual ice cream and orange-colored cheese dust.

I have heard great things about Chambersburg peaches and we tried some purchased from Schramm's market on Allegheny River Boulevard. These are far, far superior. I will have to blow more gasoline and buy a bushel to freeze.
I have read varying advice on preserving peaches. I am a person who most always only likes fruit out of hand, so I would like to keep the fruit in the most original shape possible. This web site suggests that I can freeze peaches whole, or at least in half, instead of boiled, peeled, stored in syrup.

Does anyone have any experience with this method? I will surely give it a try and let you know how it goes.

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