Peach update, with pie

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Monday, September 14. 2015

Peaches ripen late up here in New England. Yes, there are peach varieties which thrive in the North.

As of now, I have had five friends over to pick grocery-bags full and have delivered bags to others. I'll ask a daughter to take a bag home to NYC today. And I have made substantial batches of peach jam, peach chutney, and canned spiced peaches. I am close to peached out with God and nature's abbondanza.

Still, this is a pic of the tree yesterday after all that. Plus the windfall from yesterday's thunderstorm. The local deer do not seem to like peaches. Neither do the turkeys. Squirrels like them, but it's more of a crop than they can make a dent in.

I use no sprays, no fertilizer - out of laziness as much as anything else. These peaches are as sweet as honey. I guess I'll make more jam, but let's consider peach pie, peach crumble, and peach buckle (that's old-fashioned).

Problem is that Mrs. BD and I are currently on low-carb, high protein heavy-work-out diet plans in an effort to delay the discouraging and ennervating effects of age and entropy.

Anyway, there are two types of peach pie: a custardy one and the classic plain one. I like both but maybe prefer the more custardy one. There are many variations on both themes.

Now Peach Crumble. Dynamite with some vanilla ice cream or heavy cream. I salivate as I write this.

Peach Cobbler

Peach Buckle

As my final Peach Post of 2015, I'll offer this one:

Posted by Bird Dog in Food and Drink, Gardens, Plants, etc., Our Essays at 14:08 | Comments (5) | Trackbacks (0)

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So, what is your favorite recipe for spiced peaches?

#1 jma on 2015-09-14 16:10 (Reply)

recipe I found had them coming out a bit mushy, even tho I used not quite ripe peaches

maybe cooked too long in the syrup

#1.1 Bird Dog on 2015-09-14 16:29 (Reply)

I thought you didn't like fruit; except with lemon curd?

Peaches were in season here back in June/July. We froze some. Perfectly ripe, they are the nectar of the gods.

Your tree looks loaded with beautiful fruit. We have to buy them on the roadside. The grocery stores never have local peaches and the ones they do have (from California?) are always bland and awful. South Carolina peaches are tops.

When buying peaches you should sniff them. A good peach odor should tickle your olfactory organ with the promise of sweet peach delight. . This is the only sure way I know of determining ripeness / sweetness.

We made something akin to a Peach Betty, sort of a peach crisp. A little vanilla ice cream ala mode--what do the rich people have for dessert?

#2 TNseered on 2015-09-14 17:41 (Reply)

As a former California peach tree owner in the Bay Area, I can tell you that there are two main varieties of peaches for our area.

You are correct about the low quality of the commercial plantings but for home use, the garden type is absolutely wonderful.

My peak foodie moment came when I walked into my back yard one afternoon after work with the temperature still about 100 degrees. There hanging from the peach tree at eye level was one gorgeous fruit, all rosy. I reached up to pick it and it leapt into my hand - that moment of perfect ripeness.

I held it under my nose and was stunned by the sexy, feminine aroma - it was shouting to me - "Eat me - NOW!"

When the tooth first pierced its skin, it exploded in warm, sweet juice in my mouth.

It was the closest food moment to great sex I've ever had.

#2.1 Whitehall on 2015-09-15 20:07 (Reply)

Beautiful pictures. Reminds me of my childhood with the peach trees and my Grandmother chasing us for picking them to use as weapons. Some sort of gelatinous fungus wiped out all the trees over just a few years' time and there've been none on the old home place in ~45 years.

#3 LWS on 2015-09-15 08:24 (Reply)

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Monday, September 14. 2015

Peach update, with pie