Like Christmas, it only comes once a year. So don’t miss it. If you love fresh peaches like I do, “hie thee hither” to your closest orchard to grab a few before it’s too late. My favorite peach place is Hazelton Orchards, on Highway 102 in Chester, NH. The fragrance of ripening peaches greets me and pulls me in to this once-a -year event. My friend behind the counter remembers me from last year and connects with news about the fresh “Seconds” that are waiting on the side counter, budget priced, worth every penny. This is the taste of late summer at its best.
I tenderly gather what we can reasonably consume in a couple of days and am assured that they are absolutely ready to eat, so I am advised to refrigerate them if I don’t gobble them down right away. Then I ask about those ugly “heirloom” tomatoes on the other table. People insist on their unique flavor, I’m told. OK. I’ll spring for the extra 50 cents per pound. This giant one will make a meal. On to his less pedigreed, but vine ripened brothers, to collect a few for a homemade tomato bisque soup. I can almost taste their juicy ripeness already. Here is one of my favorite peach recipes:
SLUMP COBBLER
Slice 4 C. fresh peaches into a 9×9 square baking pan, buttered. Place pan in 375 degree oven for a few minutes while assembling the slump:
1 2/3 C. flour
2 T. sugar
2 t. baking powder
¼ t. baking soda and salt
¼ C. cold butter
½ C. sour cream Plop this on top of hot fruit and bake for 20-25 minutes.
