Tuesday Recipe: Just Peachy

Summer time means fresh produce at the peak of their sun-ripened season! We have a fave place to get sweet, juicy peaches -- Georgia! To be exact, Exit 142 off I-75 is a little peachy heaven called LANE SOUTHERN ORCHARD where one can enjoy everything peachy from pies, ice cream, and syrups to soap! This is where you can purchase a small bag of peaches or a half bushel. If you buy the big box, you'll want to savor the flavor well into winter, as well as slurping the deliciousness, now!






Peeling is up to you! If you choose to make a cobbler, don't be too hasty to discard the fuzzy peel. If you're canning for peach jam or preserves, you may want to peel the peaches. Defer to your recipe on that one; however, I understand there is actually a Peach Peel Jelly! Hmmm. Peaches may be sliced and frozen!







Let's say you choose to peel your peaches. Toss those peels and pits into a pot with enough water to cover everything, (consider a 1:1 ratio, for each cup of peach slices and peelings, add a cup of water) bring to a slow and long simmer to bring out the sweet goodness to make PEACH NECTAR. Add some sugar or honey and a splash of lemon juice. 



After the  peels and pits have rendered a pulpy nectar, remove pits, allow to pulp to cool, process in blender or processor until smooth. Use a towel on top of blender for protection. Pour into containers to freeze, leaving enough space in jar or container for expansion in the freezer. Nectar can be thawed, later, to add to recipes or over ice cream or pancakes or added to smoothies, etc.




PEACH COBBLER (simple, not super sweet) 

1 cup Self-Rising Flour
1 cup Sugar
1 cup Milk (or your fave "milk" - almond, coconut, soy)
2 cups Peaches, sliced or chunked
1/2 cup Butter

• Melt butter in 9x13 casserole dish in 350* in preheated oven (or while it's preheating).
• In separate bowl, mix together self-rising flour, sugar and milk.
• Pour into melted butter in the baking dish, stirring around.
• Spoon peaches with the syrup they've made, evenly into the batter. Sprinkle with sugar or turbinado for a little "extra love."
• Bake 350* for 30-45 minutes. 
• Let cool -just a little- before serving!

Let me know how yours turn out! Now, git in there and play with your food!