Thursday, July 22, 2010

Peaches Everywhere

While I may not be getting any squash, we have a bumper crop of peaches this year. You may not be able to tell from the picture, but that tree is loaded. There are also two more completely covered up with frut. I am researching recipes. Any suggestions would be appreciated. I also intend to share some fruit with friends and either a local food pantry or soup kitchen for the homeless in Dallas.

I am continuing to work in the garden every evening for at least 30 minutes. It is coming along fine and should be in great shape for the fall planting. The Monkeys started actually coming out and helping me over the last couple of days. This is a mixed blessing because they bicker the whole time they are "helping."

Last night we installed something called and Ooze Bag. It is just a large plastic bag onto which drip emitters are inserted. I have had one up for about two weeks on some tomatoes, and they are thriving. The bag installed last night is for the squash. Maybe I will finally get some zucchini.

Hope your gardens are doing fine.
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  1. Sweet on peaches! I like to half them, brush them with a tiny bit of oil and put on grill. It is delicious. If not sweet enough, put a dab of honey before serving. YUMMMY.

  2. I'm liking the idea of an ooze bag---some of my containers need extra watering. I'll have to check that out.

    Good for you having so many peaches. I have a peach ice cream recipe somewhere. It was my father's. I'll see if I can find it.

  3. Yum, all those peaches, Debbi! We're battling brown rot on ours but still have some gorgeous ones. I like the idea of grilling peaches, but would serve them on vanilla ice cream myself, maybe with soem fresh blueberries and/or halved sweet cherries on top. If I had a bumper crop, I'd definitely make peach salsa (search PRA for salsa recipes; I'm sure I have at least one on there for peach salsa). And of course peach cobbler and peach crisp are beyond delicious; I grew up with peach cobbler, but usually make peach crisp, since that oatmeal topping is so super-easy. And how about peach upside-down cake? Not to mention good old peach preserves. The great thing about peach salsa and preserves is that you can make big batches and can them, then you'll have them in the pantry all year and still have plenty to give away. Peach slices freeze well, too. A final thought: Our family always ate pickled peaches and crabapples at Thanksgiving and Christmas. The peaches were pcikled with vinegar, sugar, and whole cloves, and were incredibly delicious. You might check out recipes for those while you're at it. Hmmm, how about poached peaches flambe with brown sugar, bourbon and whipped cream? Or a peach trifle? Or... Peaches. Yum!!! Enjoy them.---Silence

  4. Thanks y'all. I think I will copy Silence's comment and steal if for a blog post;)