Fresh peaches!

Did you ever notice how peaches on the tree can go from “not quite ripe” to “ripe” to “over ripe” in less than a day? Since it finally got warm here, my parental units peach trees have been going nuts. I have to go over there and pick peaches twice a day, and I’m rapidly falling behind. Besides, how many quarts of frozen peaches can two families use? (I know…a lot!) But we are rapidly running out of freezer space. So…we have peaches frozen for ice cream, pies, cobbler, smoothies, daiquiris,…what am I going to do with all this fruit???

I myself have four sweet succulent peach-a-reenos in the fridge. Keeping them in a paper bag can sometimes retard their peachiness for a day or so. But I have a feeling I am going to be all peached-out tomorrow at dinnertime.


I slice a peach then stuff some vanilla ice cream into a waffle cone, add a layer of peaches, wash rinse repeat til the cone is full. Yummy!

Goin’ to Silensus’

gonna eat alot of peaches

Goin’ to Silensus’

gonna eat alot of peaches

Freestone or cling?

Cling sucks…

IMHO of course.

Albertas. Early Kim variety, I am told.

Freestone=the pit comes out easily.

Cling=it doesn’t.

I like things with peaches, but I don’t like peaches. They’re fuzzy, and I don’t want to peel them, because I feel like I’m wasting peach. :confused:

On a recent trip to Florida, we stopped in Georgia to buy some fresh peaches. Mmmmmm…peaches.

Just be grateful that you have good peaches in SoCal. Here in the Great White North, we don’t get good peaches at any time of the year. Most of the grocery peaches are California but because of the time/distance, they must pick those puppies greener than green. They resemble flavorless softballs by the time they hit our shelves.

Blanch them instead. To do this, drop them into a pot of boiling water for a few seconds, then fish it out with tongs and drop it into cold water. The skin will fall away easily.

Freestone. No problem with pit removal with these peaches! I have 14 quarts frozen already. :smiley:

Juice them, then freeze the juice, it’ll take up less room.

Failing that, just let stand, rot, and distill for delicious peach brandy. mmmm, mampoer !

I like mine roasted or grilled, with berries and plums too. Serve with marcapone and honey. Yum!

I make some shut yore mouth good Peach cobbler.

1 cup flour
1/2 cup milk
~2/3 cups sugar
1T salt
2T baking powder
Peaches (~2-3 cups sliced)
1 stick of butter

Preheat oven to 350.

Mix the dry ingredients, then stir in the milk. Melt the butter in a casserole in the preheating oven. Pour the batter on the butter, spreading across the bottom gently. Pour the peaches on top. Bake for just under an hour. Serve with ice cream.