Warning, I am about to confuse you with the following information about National Peach Month.
In March 1982, President Ronald Reagan pushed forward Proclamation 4947 to have July proclaimed as National Peach Month. Congress approved, and President Reagan signed, the proclamation on June 15th. However, it was changed to the month of August when it was realized that is the time when the vast majority of summer peach varieties reach their highest level of sweetness, juice, and availability.
Why was this such an important issue for President Reagan? The observance highlights the fruit's nutritional value, culinary versatility, and economic importance.
Key Peach Facts
· The major states that produce highest yields of peaches, ranked higher to lower, are: California, South Carolina, Georgia, Pennsylvania and Colorado.
· Main Types: Clingstone (pit sticks to flesh, good for jams) and Freestone (pit releases easily, best for fresh eating).
· Nutrition: A medium peach has about 60 calories and provides vitamins A and C plus dietary fiber.
…and the month also has two additional important days: Eat a Peach Day on August 22nd and National Peach Pie Day on August 24th.
Our neighboring state, Colorado produces Palisade Peaches in the Grand Valley (Mesa County containing the cities of Grand Junction and Fruita, and the town of Palisade). These peaches are the freestone variety, so the pit releases easily, and makes eating more enjoyable. Driving through Cortez, many a parking lot has a stand featuring these peaches, and prices vary amongst the sellers.
Childhood flashback; in Brooklyn, our home was located opposite a fenced off area that led down to subway tracks. A peach tree grew on the other side of the fence, and we got to pick peaches as soon as they ripened. Of course they needed washing, and cutting them open was a must to make sure no parasites had made their way through. Oh, but eating them was a treat, with the juicy sweetness flowing over my chin, onto my hands, and eventually my shirt became a napkin. How many of you are now having your own childhood flashback when it comes to eating peaches? Good memory, right?
Well, enough chatter, and here are two recipes to get your peaches baked. Artisan Rustic Fruit Pie for National Peach Pie Day on the 24th, and Peach Cake for anytime throughout the month of August. Enjoy your peaches!
Artisan Rustic Fruit Pie
Ingredients:
1 package refrigerated pie crusts (2 in a package)
2 cans (21 oz.) fruit pie filling (in this instance, peach slices with liquid drained. Don’t throw it away, drink it, it’s so delicious!)
2 Tbsp. butter, melted
Preparation:
Preheat oven to 425F. Line two 9-inch round pans with parchment paper and unroll each pie crust onto center of parchment paper, carefully so as to not split the edges.
Place the peach slices in a medium bowl. Create a unique filling with the addition of spices such as cloves, cinnamon and/or nutmeg that will kick up the flavor of the peaches. Want a bit more color in your filling, add a handful of plump blueberries.
Onto the center of each pie crust, spoon all that lovely goodness; try to keep as much as possible piled up.
Put a little water into a small bowl, not much as you'll be using this to wet your fingertips only. First, wet those tips, now carefully lift up the crust at the pan edges and crimp a section; the water will help keep the crimp sealed; repeat all around the filling, making sure to draw it close to the center, but not cover the filling entirely.
With a pastry brush, let me digress for a moment; you don't have to get a fancy name, expensive pastry brush. In any hardware store, you can buy those small hair bristle brushes for about $1 - $2 each. Yeppers, you can use them for pastry brushes; make sure to clean them in soapy hot water and dry upright before storing them away. They last indefinitely!
Anyway, use the brush to paint the melted butter all over the exposed crust. Afterwards, you can sprinkle cinnamon and sugar (use large or coarse grain sugar, found in the baking section) over the crust, and don't forget a little bit over the filling too.
Bake for 30 minutes. Remove from the oven and let them rest for 15 minutes; if there was any leakage, don’t worry, they’ll seal as the pies rest. Each pie will look unique which gives more credence to using the terms "artisan" and "rustic". To get the pie onto a plate, grab one end of the paper and carefully slide it out of the pan and onto the plate; cut the parchment paper as close to the pies are possible. Serve warm as is, or with a scoop of vanilla ice cream. To store, cover with plastic wrap and place in the refrigerator; warm up a piece and don't forget the ice cream!
Peach Cake
Ingredients:
2 eggs. beaten
2 cups sugar (or equivalent substitute sweetener)
3 tsp. cinnamon
½ cup canola oil
4 cups peach slices
2 cups all-purpose flour
2 tsp. baking soda
Preparation:
Preheat oven to 350F; spray two 0-inch round pans with baking spray.
In a large bowl, mix together eggs, sugar, cinnamon and oil; place in peach slices and coat with mixture.
Sift together flour and baking soda; add to large bowl and mix till dry ingredients are well absorbed.
Divide into the two pans; bake for 55-60 minutes or until golden brown and toothpick in center comes out cleanly.
Makes 2 cakes.
Mary Cokenour
