(9/2018) My article for August focused a lot on the weather – and what the wet conditions were doing to us as producers. I was so very hopeful that this month’s article could talk about positive things – and NOT about continued wet weather. Sadly, that is not the case. The rain and wet conditions just continue – complete with a robust additional 2 inches on August 21 – just as we were ready to harvest our Gala apples. Although we knew the forecast and wanted to get into the orchards prior to the 21st to begin picking, the weather didn’t allow it. We woke on Wednesday morning, August 22 to Gala that were cracked – and in some cases – split wide open on the trees. What was a light crop to begin with, became a much lighter crop.

We’ve also been struggling with a lot of mold spores in our peach crop. Mold grows - as the reader likely knows – in damp, humid conditions. And it spreads like crazy! So a microscopic speck of a mold spore – unseen by the naked eye – can quickly grow and spread on its own skin – as well as to the skin of peaches nearby. It truly has been a growing and marketing disaster this year. We are encouraged in that our customers, friends and neighbors are experiencing the very same weather that we are and are largely very understanding. I’ve had more than one conversation with backyard gardeners who voice their frustrations in the fact that weeds are growing just fine! Sadly, their produce is not! My oh my, what a year. We will all talk about 2018 for a long, long time! I remain grateful that I am not experiencing the wildfires ravaging the western part of our country!

Now for some good news! The rainy season has put some real size on our pear and apple crops, and we are hopeful that things will dry out a bit, such that we can harvest a pretty amazing crop of Honeycrisp, Fuji, Nittany – and so many more varieties. Our u-pick orchard just behind our market is set to open this weekend with MacIntosh – and will go straight through till we end with Goldrush! So it’s time to start thinking about fall apples.

For now, however, I’ll leave you with a few peach facts – since we do still have a solid 3 weeks of summer remaining! On our farm alone, we grow over 60 acres of peaches and have 25 different varieties in production. We typically begin picking peaches in late June – and in a good year will pick through early September. There are varieties (often the early ones) that like to stick to the pit. We refer to these as "cling" varieties. Although many customers don’t like to fight a peach off the pit, they are just as sweet and wonderful as the later varieties that are "free-stone" – that tend to pop off the pit when ripe. For me? After an entire season of NOT having a fresh, juicy, delicious peach to eat? I don’t mind digging those first ones off the pit. However, when I’m canning a half bushel, I don’t want to add extra work by fighting a peach off the seed. I often wait until Bellaire or Bounty or Salem arrive on the scene. Now any of those are GREAT peaches to can!

And finally – before summer slips away completely – enjoy some of my favorite peach recipes!

Marshmallow Grilled Peaches

• Peaches
• Large Marshmallows
• Brown Sugar
• Coconut and/or pecans (Opt.)

Directions: Cut peaches in half and remove the pit. Place a marshmallow in the cavity of each half. Sprinkle with brown sugar and coconut and/or pecans. Grill until lightly browned. Delicious served as a side or as a dessert. A scoop of vanilla ice cream tastes great on this hot treat!

Peachy Pecan Chicken Wrapper

• Chicken Tenders
• Tortillas
• Mixed Greens
• Pecan Pieces
• Goat Cheese
• Peach Salsa

Directions: Toast pecans in a skillet on medium heat. Drain peach salsa into a dish. Cook the chicken strips in a skillet until no longer pink. Add salsa juice. Heat until juice cooks off and chicken is hot. Place greens, cheese, chicken and peach salsa on a tortilla. Roll up and enjoy!

Peach Bread

• 2 ½ C. Peach Puree
• 6 T. Sugar
• 2 C. Flour
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 1 Tsp. Cinnamon
• 1 C. Pecans , Finely Chopped (Opt)
• 1 Tsp. Vanilla
• 1 ½ C. Sugar
• ½ C. Margarine
• 2 Eggs

Directions: Preheat oven to 325. Grease and flour two 9x5x3 loaf pans.

Whirl fresh peaches in a blender to make puree; add 6 T. of sugar and blend to mix. Set aside.

Sift dry ingredients together and set aside. Cream the 1 and ½ cups of sugar and margarine. Add eggs and beat well. Add peaches, then dry ingredients, stirring gently until well moistened. Stir in nuts and vanilla and pour batter into two prepared loaf pans. Bake for 55 to 60 minutes. Cool 10 minutes in pan then turn out on rack and cool completely.

Creamy Peach Pie

• 4 C. Fresh Peaches, Peeled & Sliced
• ¾ C. Sugar
• ¼ C. Flour
• ¼ Tsp. Salt
• ¼ Tsp. Nutmeg
• 1 C. Heavy Whipping Cream
• 1 9" Unbaked Pie Crust

Directions: Preheat oven to 400 degrees.

Peel and slice fresh peaches. Combine sugar, flour, salt and nutmeg. Add peaches to mixture and lightly toss. Turn into pastry shell. Pour 1 C. Heavy Whipping Cream over the top. Bake for 35 to 40 minutes. Cool well before serving.