Early peaches

ripe early peaches ready for pickingWe are harvesting and putting up peaches this weekend from our early variety (Mike can’t remember the name, but it might be Candor). A somewhat strange occurrence is that we haven’t had any leaf curl or insects on our fruit. Every peach is perfect looking. I wonder if last summer’s heat and drought killed off the insects? Mike has peach slices drying in the dehydrator and the oven, and I made peach fritters today (see recipe and pic below). I exchanges some peaches for my friend’s cucumbers, so tomorrow I’m going to make some peach-cucumber salsa.

Mike has been  spending a lot of time with the chipper-shredder and we have another huge batch of compost cooking. I’ve already distributed one batch this spring, and this new one should be ready in a couple of weeks. It is amazing how much organic matter one medium-sized city lot can generate!

peach frittersFresh Peach Fritters – This recipe makes about two dozen small fritters. Combine the following in a bowl and let sit while you make the batter:

  • 2 cups sliced and chopped peaches, with skin
  • 1 Tsp sugar
  • 1/2 tsp finely grated fresh ginger
  • dash of cinnamon
  • 1/4 tsp vanilla extract

Sift together:

  • 1 to 1.25 cups of all-purpose flour
  • 1/4 tsp salt
  • 1.5 tsp baking powder
  • 2 Tbsp sugar
  • 2 Tbsp almond meal (optional, you can add flour instead)

To the flour mixture add:

  • 1/2 C milk
  • 2 Tbsp melted butter
  • 1 egg, beaten

Last of all add:

  • the peaches and any juices that have accumulated in the bowl

Drop by the spoonful (about 1 Tbsp) into hot oil. I never use a thermometer, but you want the oil hot enough that the fritters don’t absorb a lot of oil, but not so hot that the batter “explodes.” The fritters should be irregular and flat, not neat little balls. Turn the fritters over and cook until golden brown. Drain them on a paper towel or newspaper. Dust with powdered sugar and eat right away with some good strong coffee or mint ice tea.

And now, just because I can’t resist, my beautiful granddaughter…



Filed under Cook, Garden

3 responses to “Early peaches

  1. lbjnelson

    I made the peach salsa today, but didn’t use the recipe link in this post.

    3 cups chopped fresh peaches, with skin
    2 cups chopped cucumber, without peel
    .5 cup chopped bell pepper
    .5 cup minced cilantro
    .25 cup chopped onion
    .25 cup minced jalapeno (1 large)
    1 clove garlic, grated or finely minced
    1 Tbsp southwest chipotle seasoning
    2 Tbsp Valentina hot sauce
    2 Tbsp lime juice
    1/4 tsp liquid smoke

  2. lbjnelson

    It occurred to me that maybe the “no insect damage” is because we put up bird feeders and a bird bath right next to the peach trees last winter. See http://www.reap-canada.com/online_library/Magazine%20Articles/Crops/28%20Birds%20and.pdf and http://books.google.com/books?id=kArOAAAAMAAJ&lpg=PA12&ots=deQYfIAX6T&dq=encouraging%20birds%20orchard&pg=PA15#v=onepage&q=encouraging%20birds%20orchard&f=false

    Also, I noticed that a squirrel was going after our later season (green) peaches, so I sprayed them with a watered-down, strained sirachi sauce spray. So far I think it’s working…

  3. Pingback: Peachy dilemma | Garden & Grub

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