I’m just one person… I don’t know what came over me.
I bought a half-bushel of apples, and a 1/4 bushel each of peaches and pears. And 6 ears of corn. I barely managed to turn down the 1/4 bushel of prune plums (that is a metric asston of prune plums!).
Everything looked so nice and yummy. I couldn’t stop myself. I guess if you’re going to lose control, better to do it on peaches than oeros.
Let the applesauce making begin!
What in the world made you turn down the plums? Buy the plums before the pears! Pears are yuck, grainy and make your teeth hurt.
I can’t wait until apple season hits it stride.
Now don’t you go encouraging me! 1/4 bushel of prune plums is like 50 of those suckers. I might actually eat a couple dozen peaches and I like the pears for pear-blackberry crumble. And fresh nice pears aren’t grainy at all. They’re crispy and nice. (I also like hard tart apples, if that helps you see my mindset).
I hope my 1/2 bushel of Greenings holds me till the Winesaps and Yorks come out. I really like me some apples.
Peach preserves are yummy, and peaches, once peeled and pitted, freeze well. Of course, once they’re frozen, they get a little mushy, but still make excellent cobbler. In fact, here’s a too-easy-to-believe cobbler recipe:
1 C all-purpose flour
1 C milk
1 C sugar
2 C fruit
cinnamon sugar for after it’s baked.
Mix the flour, milk and sugar. Put the fruit in a greased casserole dish, pour the batter over it. The batter will sink down, but fear not! Like the South, it will rise again! Bake about 30-40 minutes at 350, until the topping is nice and golden and the kitchen smells so good that you want to rip the door off the oven and begin cramming piping hot cobbler into your mouth with your bare hands. While the cobbler is still hot, sprinkle cinnamon sugar on top. Of course, if you want true decadence, you can’t go wrong by putting a scoop of good vanilla ice cream on top while it’s still nice and warm.
Oh, and leftovers make fine breakfast, if you’re not dietarily opposed to that sort of thing.
drool Thanks for the recipe. I shall use it, oh, yes I shall.
Ooooh, and so will I!
Peach cobbler… drool
We buy bananas by the boatload. However, I’m the only one in the family who will eat them when they start to turn brown. I’m up to eating two a day.
Have you seen dinosaur eggs? They’re kind of of plum/peach apricot. Big, juicy and sweet.
My father’s downfall is Bing cherries. He’ll eat a pound or two at a sitting.
[del]apricot[/del]
replace with hybrid
get a food dehydrator and make the bounty last all winter. You can also make pear sauce and peach and apple and pear butter. Or freeze things in convienient amounts for future desserts. I’m jealous.
Sorry to keep flogging this, but they’re actually a cross between plums and apricots called pluots.
That’s better than going totally fruity at the nut stand.
You can parboil the plums and can them in light syrup. That’s what my mom used to do.
LOVELY! Will try at once.
Or soonish anyways.
If’n I substitute other fruits, will that still cook up nice?
Thinking of blackberries, dewberries, apricots, mixed apples and pears, mixed peaches and apricots, etc…
norinew’s Recipe:
Very, exceedingly, super yummy, and if there is any left by morning, it will be a lovely way to start my day, diet be damned 
Thank you for sharing!
Update:
I’ve freezer packed 3 cobbler recipe’s worth of peaches (2 cups peaches/1 cup superlight (10%) syrup each). Set aside the rest for eating.
A friend is bringing over her canning rig and I’m planning on canning about 4-5 pints pears and about the name number of apples. That will take care of a good number of the pears. I’ll also probably do some apple pie filling for Xmas gifts. I’ll take stock again after that. 
Yay for the fruit stand!