This weekend started out in an awesome fashion. JC and I went with a crew of folks from the West End Food Coop, and drove to Two Century Farm, and picked beautiful peaches for use in the Community Supported Orchard (CSO) program (that I am part of). You can join in on the next season Community Supported Orchard Program for Fall 2013.
I will admit to eating two or three peaches on site, and let me tell you… fresh juicy straight from the tree peaches is unreal. There is peach flavour… and then there is juicy peach from a tree flavour. You can get pretty close buying them from the farmers markets around the city, but nothing is like that freshly picked peach.
There is also that nostalgic feeling that too me back to the family raspberry picking trips to Roy’s Raspberries a little outside of Edmonton. We’d go and pick for an hour or two and my mom and I would make raspberry jam (and more!). So it’s nice to know that we’ll be doing a very similar thing with these peaches, except it will be done with the WEFC family/community kitchen instead.
We also took a small bag of peaches home with us, but as-of-yet, I haven’t decided what to do with them. Probably just eat delicious peaches in their mostly natural form. But one thing we will do… is grill them. Or possibly turn them into this Grilled Peach & Basil Tofu recipe from Laurie Sadowski (The Allergy-Free Cook)
The one thing the trip did get me thinking about was growing a peach tree in our new backyard (though Two Century Farm takes advantage of a microclimate.) The tiny tree pictured above still had fruit (and it was probably only 3-5 years old). I might try planing a pit from one of the peaches we picked today and we’ll see what happens. There is still hope for us yet.
Recipe – A Peach
1 ripe peach
Take peach and wash it under cool water. Take a bite of the peach. Repeat until all that remains is the peach pit.
Try not to get covered by peach juice, or eat in a bath tub or outside. Do not eat peach pit.
Any other peach recipe suggestions?