peach love

TIS THE SEASON TO BE JAMMY AND PEACHES ARE THE PERFECT INGREDIENT.  IT’S PEACH SEASON HERE IN THE MIDWEST AND WE HAVE AN ABUNDANT CROP THIS YEAR.  THE FARMER’S MARKETS ARE FILLED WITH JUICY RED HAVENS JUST WAITING TO TOP ICE CREAM OR WAFFLES OR SHORTCAKE OR TO MIX-IT UP IN MUFFINS OR COFFEE CAKE OR TO BE ENJOYED ALL BY THEMSELVES, ONE SWEET BITE AFTER ANOTHER.

  The sad fact is – my Red Havens won’t last forever so steps must be taken to save them for a special treat next month or in frigid February.  

       Peaches freeze well – wash, peel, slice, add lemon juice, put in a freezer bag and seal tight. You’ll have a great addition to a smoothie on a dreary November morning.  Or, make some Just Peachy Jam to freeze or share with people you like to sweeten their morning toast.  (Don’t waste this jam on cranky people.  It will undoubtedly adjust their attitude but the next day they’ll be cranky again.)

I keep looking for the perfect peach pie recipe and would love your recommendations. My friend Judy in Michigan is a master at peach pies - I’m a master at eating them. I have to see if she’ll share her secret. In the meantime, share your recipe with the gang in the Swedish Family Kitchen. We’d love to know what you’re baking.

            So check out your local farmer’s market, pick the best peaches in the bushel, give them a day or two to ripen so they’re just a bit soft, and get out a pot, some lemon and sugar, and jam it up.