Nothing tastes like summer like fresh peaches! Beginning mid to late July, they are in season here in Ohio. Families all across Amish country will buy them by the bushel and either can or freeze them.
Whether you can them or eat them fresh, you’ll want to start out with quality fruit. Here are a few tips for buying peaches.
Selecting your fruit
When shopping for peaches, be very picky. You’ll want to make sure the fruit is soft but not bruised. While bruised peaches spoil quickly, peaches that are hard will never ripen correctly and are not as tasty. To save yourself both grief and work, be sure to select free-stone varieties – “cling” peaches do not lift off the stone easily and will be harder to slice. Red Haven is the variety of choice but there are many good options for eating and “putting away.”
If you plan to can or freeze your peaches, try to ask for varieties that do not turn brown when sliced. Although the peaches may taste OK, they won’t retain the beautiful yellow color they had when fresh. If you’re not sure what kind of peaches you have, just coat your sliced peaches with an acid, such as lemon juice or orange juice. The acid helps the peaches look fresh and yellow until you eat them next winter.
It’s fine to store peaches in your refrigerator, but be sure to store them side-by-side. Stacking peaches will cause them to bruise and get mushy. Before eating fresh peaches, remove them from the refrigerator to warm up. Peaches at room temperature seem to have better taste than those straight out of the frig.
If you do happen to buy some peaches that aren’t ripe (a ripe peach should be soft but not mushy), just lay them out in one layer on your kitchen counter. They’ll ripen up naturally in a day or so.
Where to buy peaches
In Walnut Creek, Hillcrest Orchard is one place that raises their own peaches (50 acres of peach and apple trees) and they pick them only when they are ripe. Peaches will be available there by August 1.
Another option is at our local livestock auctions, such as Farmerstown (Tuesday), Mount Hope (Wednesday) or Kidron (Thursday). You’ll find multiple vendors there with peach varieties such as Harvestor, Contender, Red Haven and the later varieties of “white” peaches. If you are in the market for large lots of fruit, check out the Farmer’s Produce Auction in Mount Hope on Tuesday, Thursday and Friday.
In Plain City, just west of Columbus, you’ll be able to find peaches at Yutzy’s Farm Market. They’ll be selling the varieties Contender, Red Glow and later Red Haven. All three are good for freezing and canning and are free-stone varieties.
Fresh peach pie, as the name states, is made with fresh uncooked peaches. At our Der Dutchman and Dutch Valley restaurants, pie bakers peel and slice the peaches, then cover with a homemade peachy-orange glaze. Although we can’t give you our recipe (it’s got a secret ingredient), it’s made with peach-flavored jello as its base. It’s the job of one baker to peel the peaches for all our pies – it takes nearly all day. The pies are made by filling a pre-baked pie shell and topped with whipped cream.
On the other hand, if you’d like to bake your peaches into a pie, here’s a simple Peach Cream Pie recipe that comes from our original and old-fashioned 1973 Der Dutchman Cookbook –Peach Cream Pie
From Mrs. Ben Miller
1 cup white sugar
1 cup cream
1 teaspoon cornstarch
Approximately 3 – 4 fresh peaches, depending on the size
Fill an unbaked pie crust with peeled fresh peaches. Mix the sugar, cream and cornstarch and pour mixture over the peaches in the pie shell. Bake like a custard pie.
Editor’s note: Instructions for baking a custard pie are as follows: Bake for 400 degrees for 10 to 15 minutes. Reduce heat to 350 degrees and bake for another 10 to 15 minutes or until until nicely browned on top.