We 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!
- 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
- 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…