July Brings Another Peachy Summer Season

July marks the beginning of peach season and according to the produce experts at the this year’s harvest is looking good. 

“At the moment we’re stocking the peaches from the Bedar Farm in Campbell MO,” reported the produce clerk who explained that Dierbergs has made it its mission to provide homegrown fruit and vegetables from local Missouri farmers when its in season.

One of the largest peach farms in the bi-state area is Eckert's, which places its produce at various other grocers and farm markets throughout St Louis and Jefferson counties.

“We have 200 acres in peaches,” said Chris Eckert, CEO of Eckert’s Orchards and Farm Market, explaining the differences between clingstone and freestone varieties. “Clingstone ripens first while freestone ripens late in the season – both have excellent flavor”

Among the varieties coming on the market, one of the more popular peaches is the Crest Haven.  It’s a freestone peach that’s been around for about 50 years. It’s the picture prefect peach, golden yellow flesh with red color around the pit.

When it comes to buying fresh peaches the best strategy to maintain optimum flavor is to buy the amount of peaches you’ll use in a few days; then go to the market or farm stand and check out the selection.

To pick the best peaches to suit your needs remember that most tree-ripened peaches require additional ripening. To ripen peaches place them in a paper bag at room temperature on the kitchen counter for 2-3 days. Do not refrigerate unripe peaches. Refrigeration slows ripening and can cause them to get mealy, mushy or dried out. Once peaches are fully ripe they will keep for about a week under refrigeration. And yes, forget about gauging a peach’s ripeness by its blush. The blush on a peach only indicates its variety.

Before heading off to the farm market decide how many peaches you plan to eat fresh, use in recipes or the amount you would like to freeze or preserve. If you’re planning on baking a pie and don’t know how much to buy, here’s a quick formula. One pound of peaches usually equals three medium-sized peaches or two cups of sliced peaches.

If you want to stock up on this year’s harvest consider freezing. To freeze peaches just peel, slice and treat with an anti-browning solution and arrange on a wax paper lined cookie sheet and freeze. Once frozen, remove from the freezer and place slices in a freezer bag and return to freezer.

To make peaches easier to peel, blanch them first. To blanch, carefully dropping peaches into boiling water for a minute or two, then, remove and place in ice water for a minute. The skin will easily slip off the peach.  Once peaches or peeled and cut toss them in lemon juice or a powdered produce protector like Fruit Fresh to prevent browning. Or, you can do my favorite trick. Toss them in a little lemon-lime soda.