From Garden to Table: Life's a Peach

It’s finally summer and the temperature is rising. All the blooms on my fruit trees have either set into tiny green fruit for next season or left un-pollinated and fallen off of the tree. But there is one tree whose branches are all bowed down by the weight they carry. One can smell a certain sweetness in the air as beautiful fuzzy peaches slowly ripen on the branches. I can’t imagine summer without one of my favorite fruits. Naturally ripened on the tree, there is nothing sweeter and juicier. I usually eat it at the sink with all that precious juice running down to my elbows. What is summer without this sweet peachy indulgence?

History of the Peach

Peaches are believed to have originated in China where they were cultivated as early as 6000 BC. Also called the “Persian apple,” it was introduced to the Romans and later introduced to Europe by Alexander the Great.

Spanish explorers brought the peach to South America in the 16th century and then eventually to England and France. During the Victorian era, a fresh peach was presented at every meal wrapped in a fancy cotton napkin, as a rare and delectable dessert.

Finally in the early 17th century, it was brought to the New World colonies. We have our early American Indian tribes to thank for actually propagating it across the country with seeds they carried with them and planted as they traveled these United States.

Commercial peach production began in the 19th century in Maryland, Delaware, Georgia and Virginia. Today, peaches are grown commercially in California, Washington state, South Carolina, Georgia and Missouri.

In Arizona, one is familiar with peach-picking at Schnepf Farms in Queen Creek. Not known to many, several varieties of peaches such as Earligrande, Florida Prince, Tropic Snow, Desert Gold, and Donut Peach do thrive even in desert temperatures.

My Almost Peachy-Keen Journey

(Tap on carousel to see photos.)

In 2010, I decided to plant a dwarf Desert Gold peach tree in Tim’s memory since he spent a lot of the time in the backyard with his morning paper, coffee and cigarette and where he would de-compress after a long day at work. I had no clue about what it entailed to grow a peach tree then. But this little tree was a real trouper. Even with the haphazard care I gave it, it still yielded a bumper crop of sweet peaches every year for four years. Sadly, it contracted the dreaded canker, a fungus that is common to stone fruits like plums, apricots, cherries, and peaches, and died. (Sorry, Tim.)

In 2017, I decided to turn my backyard into a food forest. That following new year, I made a second attempt at planting another peach tree. This time it was another Desert Gold but no longer a dwarf. Starting as a bare root, this tree was a fast grower. By spring and just a year in the ground, it was chock full of the sweetest peaches. Encouraged by this Desert Gold, I decided to add a Florida Prince, which also gave me a bunch of peaches, albeit smaller.

I’m keeping my fingers crossed that these two peach trees will thrive in the years to come and will hopefully be joined by other varieties.

Benefits of Peaches

Not only are peaches so good to eat, they are also loaded with the following health benefits. Peaches are rich in:

1)    Vitamin C – to boost your immune system

2)    Potassium – to keep your nerves and muscles healthy and regulate your blood pressure

3)    Fiber – to help maintain a healthy digestive system, and helps with cholesterol and weight management

4)    Carotenoids – a type of antioxidant to help strengthen your eyesight

5)    Vitamin K – to help with blood clotting and healthier bones and teeth

6)    Collagen – a protein that gives the skin strength and elasticity

Peaches can be enjoyed fresh or in any number of sweet preparations. I have included two of the most popular recipes for peaches.

Stewed Peaches

Ingredients

4 cups peeled and sliced fresh peaches, plus any accumulated juices

1/4 to 1/2 cup sugar (depending on the sweetness of the peaches)

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

2 teaspoons water

1 tablespoon red wine or brandy, optional

Directions

1.      Combine peaches plus any peach juice from slicing, sugar, and lemon juice in a medium saucepan over medium-high heat, stirring occasionally.

2.      Bring mixture to a boil.

3.      Reduce the heat to a simmer and cook the mixture for 10 minutes, or until peaches are tender.

5. Add cornstarch mixture to the peaches, stirring to combine.

6. Bring mixture to a boil and boil for 1 minute, or until slightly thickened.

7. Remove from heat. Stir in brandy, if using, and cool slightly. (I used some tawny port.)

Peach Cobbler

Ingredients

8 fresh peaches - peeled, pitted and sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces

1/4 cup boiling water

MIX TOGETHER:

3 tablespoons white sugar

1 teaspoon ground cinnamon

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.

3. Toss to coat evenly, and pour into a 2 quart baking dish.

4. Bake in preheated oven for 10 minutes.

5. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.

6. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.

7. Stir in water until just combined.

8. Remove peaches from oven, and drop spoonfuls of topping over them.

9. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

A la mode: Add a scoop of vanilla ice cream to serve.

So how do you like your peach?