peach season

Yay for peaches... last year at about this time we "won" a bushel of peaches at a Louisville Orphan Home's picnic (ask me about that sometime). This year, we enjoyed picking peaches at Huber's Farm in Southern Indiana, not too far from our Louisville home. We didn't pick tons, although they were plentiful on each tree we saw (it was hard to resist picking until we saw no more to pick)!






We also couldn't pass up the opportunity to pick some more blueberries since they're one of our favorite additions to all sorts of things. There was an amazing abundance of blueberries in these patches compared to our recent picking adventures in Kansas City.



Here are some pictures showing what we've done with our peaches (I'd estimate that we had about 30 peaches to start with maybe?)...




Yesterday's peach project was properly freezing the peaches for future treats. So we followed these instructions and used Fruit Fresh along with white grape peach juice to store them. Peeling them with the boiling water to ice water method was trickier than expected. We finally realized that things worked better the longer we left the peaches in the ice water. You can also see a Ziplock baggie full of peach waffles we enjoyed last night as breakfast for dinner. They were great with some of our strawberry freezer jam as a topping! I'm sure you'll also notice a massive bag of blueberries... only one of two we so happy to have. Last year we devoured one bag by mid fall, this year's goal is to ration them so that they'll last until next year's picking time!

And last but not least, today's peach project was making two peach cobblers. One we gave away, and the other I'm excited to enjoy in just a couple of minutes. I've realized that I really prefer my cobblers to have kind of a sticky-gooey topping... some (like Martha's) are more biscuit-ish or like a shortbread. Paula Deen's recipe (from her book Kitchen Classics, page 166) is my favorite for this... and it's not healthy at all!


PEACH COBBLER: 1 stick butter 1 cup sugar 3/4 cup self-rising flour (you can use all purpose flour and add baking powder and salt as a substitue for "self-rising") 3/4 cup milk 28 oz can peaches in syrup, undrained** Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to precent lumping. Pour over melted butter. Do not stir. (At this point the butter will rise to the top of the batter.) Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to the top during baking. Bake 30-45 minutes. Good with fresh whipped cream or vanilla ice cream. **FRESH PEACH MODIFICATION: Clean, peel, and core 2 cups of fruit (can use blueberries, strawberries, blackberries, cherries, apples, peaches, or pears) and mix with 1 cup of sugar and 1 cup of water. In a saucepan, bring mixture to a boil and then simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved. Substitute this for the canned peaches.




All that remains of our "raw" peaches are serving as a decoration before we're ready to add them to cereal, oatmeal, or eat them as a juicy snack. Now I'm off to enjoy some cobbler with my dear and watch "Antiques Roadshow"!