All. Things. Peaches.

Moving to the country, gonna eat a lot of peaches!

Last Friday I bought a 25 lb box of New Haven peaches for $20 at our local Beebe Farms. That’s $.80/lb for a pesticide-free, locally grown and perfectly ripe box of opportunity.

Said box looked smaller at the farm than it did on my kitchen counter. I didn’t keep a specific count, but I used at least 60 peaches in the recipes I made, not counting the ones we ate all week-long as snacks.

It was a lot of peaches.

A week later, I have conquered the peaches. Every. Single. One. Yes, I know Dana and I often make silly things into a game where there are winners and losers. Everyone has a different approach to giant boxes of fruit in their lives. This is mine.

And trust me when I tell you, I SCHOOLED those peaches.

First I made a massive cobbler from Suellen Anderson at food.com for an awesome river party. There were 12 of us. We ate it all.

IMG_20160716_100525

Then I made 10 half pints of jam. I do not skin my peaches or use pectin. I just boil and boil until the jam doesn’t run off the back of a cold spoon.

IMG_20160721_105800

Then I found this recipe for Peaches N Cream bars from Sally’s Baking Addiction. I made a double batch (of course) and the middle didn’t set, so I would recommend sticking to the recipe.

Then I made popsicles for the kids. I threw six cut up peaches, vanilla greek yogurt, a tablespoon of lemon, a cup of almond milk and a teaspoon of vanilla into the blender.

IMG_20160721_105730

With the last six peaches, I made some peach/vodka and peach/rum ice cubes, also in the blender. I used two cups blended peaches and 1 cup booze. After they freeze, I’ll pop them out into ziploc bags clearly labeled BOOZE and use them in iced tea.

IMG_20160721_105916

Yum. But–I am DONE with peaches for the year.

 

 

 

 

The last month I have been knee-deep in cherry plums, peaches and sugar and snap peas, which all came ripe. Once they’ve been picked, they have to be handled directly. It’s overwhelming–and I only have a little ol’ garden. 

How on earth did those pioneer women handle all the bounty from their farms in the three months of harvest? And the stress of knowing that if they missed it, come late winter, they’d be out of food. Gives a whole new meaning to “women’s work”.