Several new peach orchards were planted on our farm within the last five years. All of that patience and hard work has paid off this season with one of the biggest peach crops we’ve ever seen! We have bushels of beautiful orange-gold fruits available until the end of September for canning, freezing, baking, making jam or just eating fresh.
Glohaven: A midseason variety, Glohaven is a freestone peach that’s excellent for canning (or jam), fresh eating, freezing, and desserts. Great peach flavor and plenty of juice!
Babygold: A unique peach, very popular for canning. It has excellent flavor, with a firm almost ‘rubbery’ texture. The upside is that you don’t have to remove the skin when you can them and the firm flesh doesn’t become stringy like so many other peach varieties when they’ve been in the jar for a little while. The only downside: they’re clingstone, so you usually have to cut them off the pit. Babygold is the Kirby family’s peach of choice for canning and we think the extra work is well worth it.
Gloria: A new variety this year, Gloria is another unique peach. This freestone, low- acid peach is nice and sweet with plenty of juice. It stays firm (almost crisp) even as it ripens, so you don’t have to worry about bruising! We’ve never had a peach quite like it. Gloria is excellent for baking and fresh eating.
Raritan Rose: A low-acid, freestone, White Peach. Many of our customers wait for the white peaches to come out every year because they prize the distinctive, aromatic qualities. It’s one of those fruits that create instant memories the moment you bite into it, and you’ll never forget that first bite. Have you ever tried one? You really should, (especially if you’re a fan of fresh peach daiquiris! They make the best I’ve ever had.) they are unusual and delicious… and they won’t be here for long!
Cresthaven: Our last peach variety of the season. Freestone, excellent for desserts, canning (and jam) fresh eating, and freezing.
Tip: Freezing peaches for the first time?
It’s super easy, here’s how I do it. Slice up the peaches and toss them in a large bowl with 1/2 cup of sugar per 4 quarts (about 12 peaches). Scoop them into freezer bags, 2 cups each, seal and lay flat in the freezer (be sure to spread them out instead of stacking them right on top of each other). Take out whenever you need a nice taste of summer during the long NY winter.
Since I use most of my frozen peaches for smoothies and other delicious beverages, I leave the skin on. If you plan to bake with them and would prefer to do so without the skins, dunk the peaches in boiling water for about two minutes. Allow to cool and remove the skin before continuing on with the rest of the process.
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RECIPE: Healthy Peach Smoothie
Vanilla gives this delicious smoothie the effect of creaminess without any dairy, while hints of cinnamon and orange complement the peaches perfectly.
1/4 Cup Orange Juice
2 Ripe Peaches, cut into chunks
1 Cup of Ice
1/4 tsp Vanilla
And remember… it’s always nice to share!