I would like to stock up on peaches for the winter. Please tell me how I go about freezing them, or is it better to go the preserving jar route? I would also like to know why the yolks always turn dark around the edges every time I hard boil eggs. What am I doing wrong? - LC Freezing peaches is a great way to save them for delicious uses throughout the year. Of course you can travel down the "jar preserving" route, but for someone who's not looking to do the hard work, that can end up being a dirt road with a lot of potholes. Sometimes there's a reason a road is less traveled.
WINFIELD - Every meal could be eaten from the gardens and trees on the Lovejoy property, where vegetables and fruits grow abundantly. We could eat from blueberry pancakes for breakfast to snacking on watermelon at night, Lucille Lovejoy said. Her husband, Troy Leroy Lovejoy, also fishes. So that could add some extra protein to the produce he tends so carefully. While Lucille doesnt like working in the heat, she does her part by turning fruit into jellies, cobblers, pies and ice cream. She credits her husband and his mother, 90-year-old Lydia Lovejoy, for the spectacular job they do gardening every year on their adjoining land. This years crop includes corn, cucumbers, tomatoes, several varieties of watermelon, potatoes, broccoli, half-runner beans, onions, yellow and red bell peppers, a...
... for winter months by canning or freezing. Lovejoy will pluck peaches and turn them into win...
Right now you can use farm-fresh fruit - blackberries, blueberries and peaches - to make smoothies. But smoothies can be enjoyed year-round thanks to frozen fruit. In fact, frozen fruit can make an even better smoothie than out-of-season fresh fruit. Here's why: Fresh fruits destined for the market are usually picked before they are fully ripe because a dead-ripe fruit can turn into a bruised fruit or a rotten fruit long before it reaches the store. But fruits destined to be frozen can be harvested at peak ripeness since they only need to travel from the field to the freezing plant.
They are soft and delicate with blushing gold skin. Their sweet, smooth flesh smells of sun and tastes of honey. They have quaint names such as "Georgia Belle," "Garnet Beauty" and "Glohaven. The most elegant and beloved of the summer fruits, a basket of fragrant peaches or nectarines recalls southern ladies nibbling peach tart with sweet tea, children in overalls playing in the sprinkler and snatching ripe fruit out of a bowl of ice water, and Grandma in her apron putting up jars of topaz peach preserves while a lattice-crust pie cooled on the windowsill.
... they are better for cooking, canning and freezing. Slowik eats a lot of peaches - up to 20 every day...
It might sound cold to say this in the heat of summer, but it's time to get to work. Whether you get your fruits and vegetables at a farmers market or a supermarket, the best food of the entire year is waiting for you. With a little effort, you can put it up so that it will last all year.
...Freezing fruit. Summer berries and peaches are great for freezing. You'll enjoy smoothies, mu...
Melissa Petersen was in a pickle. A few years ago she helped a friend can some peaches. She enjoyed the work and most of the produce but she also learned a valuable lesson. She didn't like canned peaches, or some other varieties of canned fruits and vegetables. Petersen's simple truth is: "If you don't like okra in the summer, you're not going to like it any more in the winter just because you have a freezer full of it. The key to putting up food, whether you are freezing, canning or drying, is to preserve things that you like to eat and that you will eat. Her complete report is the cover story in this week's Going Green digital magazine. Petersen, who is also editor of the quarterly Edible Memphis, gives specific tips on freezing, drying and canning fresh produce.
I've just learned a peachy keen way to preserve a case of peaches in less than half an hour. The trick is to simply freeze them whole with the skin on. Then, when you defrost them, the skins slide right off. This year, I bought a case of peaches from Karol Peat, who included this handy tip with the delivery. She should know a thing or two about peaches and how to store them, since she has been making trips to the Western Slope to buy peaches -- hundreds of cases of them -- for 16 years.
... picked up the tip from a customer about freezing peaches whole. Now, with each order, she includes ...
Somebody snap a bib on me ... it's peach season. Is there anyone in the world who doesn't like peaches - fresh, ripe, juicy peaches straight from the tree? I love peaches. I mean I L-U-V peaches.
... of something to write about, I was home freezing peaches. I got so carried away working on my littl...
Whatever happened to the once-cherished summertime ritual of churning ice cream? The tradition seems to have gone by the wayside for many people, maybe because they're pressed for time, lactose intolerant, vegan or just searching for a healthier alternative to eggs, cream and half- and-half.
... ritual is sweeter still in August with peaches at their prime in Hampton Roads. Today's recipes o... chip cookie dough, etc., and finish freezing to evenly distribute the morsels. Broiled Peaches....
Nothings more refreshing in the heat of summer than sorbet, and homemade is, as always, fresher and more flavorful than store- bought. An array of glorious-tasting, fruit-flavored sorbets could become your signature dessert. Sorbet is the French word for sherbet; Italians call it sorbetto we also call it Italian ice. This simple combination of fruit, sugar syrup and perhaps a flavoring such as citrus, mint or liqueur is fat-free and relatively low-calorie. A food processor or blender and an ice cream machine (electric or hand-turned) is all the equipment you need. The other requirement is great-tasting fruit at its peak. Sugar and flavorings cant do much to improve subpar specimens. Here are some tips: * Sugar syrup (just sugar and water cooked together) not only sweetens the sorbet bu...
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