There’s something that’s so craveable about a juicy, ripe peach.
In northwestern Ohio, peach season is at its peak in mid-to-late summer, with many recipes this time of year including the sweet, delicate notes of the beloved stone fruit.
J&M Fruit Farm
J&M Fruit Farm, established in 2021 in Clyde, grows six varieties of peaches typically through early July to the end of August.
“The first peaches of the season are going to be your cling peaches,” said Stephanie Lacer, the good agricultural practices (GAP) manager . “That’s where the pits, [or] the stones, inside it, they don’t come out very easily. … Then you have your semi-cling. They’re a little bit easier to get out. … Then your freestone is usually where it still might cling a bit, but it’s easier to get out.”
The specific varieties of cling peaches on the farm are unknown, but the freestone or cling-free peaches include Red Haven, Flaming Fury, Summer Prince, Autumn Prince, and Donut peaches.
Red Haven is the type of peach commonly thought of as the “classic” peach for cooking and baking, Lacer said, while Donut peaches are shorter and stouter than other varieties and are quite juicy.
A major reason why this season of peaches has been sped up is due to the amount of rain northwestern Ohio has been getting, the GAP manager said, although it isn’t the only contributing factor.
“If you get a lot of rain at once, [the peaches will] swell up and sometimes it will split at the top,” she continued. “And then that can start to rot the pit. … You’re pretty much at the mercy of mother nature at that point, I mean that’s a lot of what this is.”
The farm has over 20 acres of peach trees, said owner James Durst, and during the two-week harvest cycle, they can use up to 17 gallons of water a day to grow properly.
“Too much rain is not good,” Durst explained. “About a ½ inch a day is what I’m looking at.”
When picking peaches from the tree, they’re harvested just a few days before prime ripeness, so consumers aren’t beating the clock to use peaches that will be too soft as soon as they’re purchased.
“They ripen as they get older,” the owner said about peaches after harvest. “We usually recommend two weeks in a regular refrigerator. … Keep them on the counter for a couple days if you want to eat them right away.”
To preserve the short-lived ripeness of peaches, Lacer added that canning peaches in syrup or turning the stone fruit into jams and preserves are a few ways to do so.
J&M partners with Toledo Spirits to provide its fresh peaches in a pureed form for the distillery to use for its Heart of Stone Peach and Apricot Vodka, she shared, and is hoping to continue providing its peaches to more local spots in the future.
The Peach Truck
Much like J&M, providing communities with intentionally sourced peaches is The Peach Truck’s philosophy, with the business making several stops in Toledo and surrounding areas during its season.
Founded by Stephen and Jessica Rose in 2012, the pair sought out to travel to as many U.S. cities as possible to share its ripe, off-the-tree peaches with customers.
“We work with premium growers in peach country,” said Rachel England, the director of brand marketing at The Peach Truck. “All of our peaches are hand-picked and hand-packed. They’re on the truck within 24 hours and in our customers’ hands within days of being on the tree.”
The peaches sold by The Peach Truck are ready to bake or cook right away, but may need to condition for a few days on the counter, she added.
Some consumers may prefer extra juicy peaches, England said; In this case you’ll want the fruit to be softer rather than firm. If you squeeze a peach, and it “gives a little,” it is perfectly conditioned.
“One of our favorite things about peaches is their versatility. You can enjoy them fresh out of the box, on salads, in desserts, and even in cocktails,” the marketing director noted. “ The Peach Truck Cookbook is a great source for all our favorite ways to use peaches.”
Its website also includes recipes from The Peach Truck Kitchen , she added, including a peach grilled cheese with bacon, a spicy margarita, and more.
“Freezing peaches is a great way to enjoy the taste of summer year-round, and it’s easy,” England continued. “This method locks in the fresh peach flavor for the same sweetness we love during peach season.”
Canning is another way peach lovers can enjoy preserves and jams year-long, she explained, agreeing with Lacer’s earlier point. The truck’s website has videos demonstrating how to both freeze and can peaches.
As far as substitutions go, there truly is no perfect exchange for a fresh and juicy peach, the marketing director said, adding that “It’s the official fruit of summer.”
The Peach Truck will be making additional stops in Toledo, Perrysburg, Sylvania, Maumee, and Bowling Green on select dates in July and August.
To view its 2024 tour schedule and see options for pre-ordering, visit thepeachtruck.com .
Plates of peaches
This week’s peach recipes include ways to preserve its ripeness — thanks to advice from J&M Fruit Farm and The Peach Truck — and options for both savory and sweet uses.
Starting with a Peach Jam from J&M, there are only four ingredients needed for this spread.
With the ripest peaches you can find, some scoops of sugar, a packet of pectin, and squeezes of lemon, this peach jam comes together so quickly, you’ll think you’re forgetting a step.
For a more savory route, think of something like a mango salsa, but replace the mango with peach.
The peach salsa is balanced from the fruit’s sweetness that cuts the heat of a jalapeno and the acidity of the red onion. This makes for a great topping to fish tacos, to serve with barbecued chicken, or to eat on its own.
A White Wine Poached Peach dessert is a riff on a Peach Melba, which combines tender peaches, vanilla ice cream, and a smooth raspberry sauce.
This recipe elevates the classic French dessert by poaching the peaches in a pot of dry white wine, lemon zest, a cinnamon stick, and peppercorns.
Once the peaches are just softened, raspberries are added to the pot to make for the luxurious reduction that’s poured over the peaches and ice cream or sorbet.
A lemon sorbet finished my bowl, complementing the lemon added to the poaching liquid, but vanilla ice cream would work, too.
This stone fruit’s versatility shines in these recipes, especially in the summertime — when it's meant to be used.
Peach Jam
Yield: Approximately 6 8-ounce jars or 12 4-ounce jars
Time: 40 minutes, plus overnight to completely cool the jam
Ingredients:
4 cups finely chopped, pitted, and peeled peaches
5 cups granulated sugar
1 package (1.75 ounces) regular powdered fruit pectin
2 tablespoons freshly squeezed lemon juice
Directions:
Prepare canner, jars, and lids.
In a large, deep stainless steel saucepan, combine the peaches and lemon juice. Whisk in the pectin until dissolved.
Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a rolling boil, stirring constantly. Boil, stirring constantly, for one minute.
Remove from heat, skim off the foam, and save for later.
Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rim, center lid on jar, screw band down until resistance is met, then increase to fingertip tight.
Place jars in the canner, ensuring they are completely covered with water, put a lid on. Bring to a boil and process for 10 minutes. Remove the cancer lid. Wait 5 minutes, then remove jars, cool, and store. The jam should cool overnight.
Note: With the extra foam, mix with softened cream cheese and enjoy dipped in graham crackers or spread on a bagel.
Source: J&M Fruit Farm, adapted by Maddie Coppel
Peach Salsa
Yield: 4 servings
Time: 10 minutes
Ingredients:
2 to 3 ripe peaches, pitted and diced
½ red bell pepper, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
Juice and zest of 1 lime
1 small garlic clove, grated
½ jalapeño pepper, minced
¼ teaspoon Kosher salt, plus more to taste
Directions:
In a medium bowl, mix together the peaches, bell pepper, onion, cilantro, lime juice and zest, garlic, jalapeño, and salt. Season to taste and chill until ready to use.
Source: Love and Lemons , adapted by Maddie Coppel
White Wine Poached Peaches with Raspberries
Yield: 6 servings
Time: 22 minutes
Ingredients:
2 cups water
1 ¼ cups sugar
¾ cup dry white wine, like a pinot grigio or sauvignon blanc
¼ teaspoon salt
1 cinnamon stick snapped in half
The zest from one lemon
¼ teaspoon peppercorns
6 peaches
6 ounces raspberries
Lemon sorbet or vanilla ice cream for serving, optional
Directions:
Put all of the ingredients except the peaches and raspberries into a large pot, like a Dutch oven.
Halve the peaches and remove the pit, then add to the pot, cover with a lid, and bring to a boil.
Once boiling for about a minute, reduce the heat to a simmer. Cook the peaches in the poaching liquid for 7 to 10 minutes, or until softened and tender.
Take the peaches out of the cooking liquid, and add half (3 ounces) of the raspberries to the cooked peaches.
Add the remaining raspberries to the pot and bring it back to a boil.
Reduce the cooking liquid to about half, and strain the poaching liquid. Set aside the liquid and discard the remaining ingredients left in the strainer.
Pour the glorious poaching liquid over the peaches and raspberries, and serve alongside a scoop of ice cream or sorbet — I went with lemon sorbet!
Source: Baked Bree , adapted by Maddie Coppel
Most Popular
Comments / 0