Millions of Peaches

It is peak peach season here in North Carolina and we are eating them in every possible way in my house, so it seems natural to write this ode to peaches.  There is just nothing quite like a juicy peach at it’s perfect ripeness.

You can find them in the grocery store this time of year, some stores even sell locally grown peaches.  But my favorite place to buy them in the NC State Farmers Market. (I’m starting to think they should give me a discount for all this advertising.). I am a loyalist, I buy my peaches most often from the same stand – Michelle’s Fresh Fruits.  I have learned a lot about peaches from them, and they offer beautiful fruit and reasonable prices. 

Incidentally, if you are local, today is Peach Day at the Farmers Market and they will be featuring peaches and having a recipe contest to celebrate these beauties starting at 11 am.

One thing I have learned over time is that peaches come in many varieties, all offered at different times depending on the crops.  You can find a variety you love and go back the next week to find a totally different variety.  I have often said I should start a peach journal, so I can remember which kind I like and when in the season they show up at the market.  But I forget that I want to do this again until the season is upon us and I happily take whatever they have at the moment.

You can buy smaller amounts of peaches than we do, but because our love is deep and strong, we go straight for the 1/2 peck of peaches each time.  A 1/2 peck is equivalent to a dry gallon.  Yes, we buy a gallon of peaches at a time.  At my favorite stand, you can get a peck for $12 – not too shabby for a big bucket of summer.

The secret to peaches is letting them ripen on the counter, never the fridge.  The fridge actually stops the ripening process, not allowing them to reach their fullest, juiciest potential.  But it’s a fine line.  Set them in a big bowl and check them every day because once they start to go, they go quickly!  When they become darker in color and soft to the touch and there is no more green color around the stem, pop those babies in the fridge pronto.

Another thing I have learned is the freestone varieties are the easiest to cut for recipes and such, as the pit, or stone is “free” and pops out from the flesh relatively easily once the peach is cut.  With freestone peaches, you can cut the peach lengthwise, following the natural indention of the peach, then gently twist the two sides in opposite directions.  One side should pop free from the pit easily and then you can pop the pit out of the other side with your fingers or knife tip.  If the peach is just ripe enough, you should then be able to peel each side easily by hooking a little skin with your knife and pulling it off the flesh.

We love our peaches on warm oatmeal or on top of granola.  We love them sliced on top of vanilla ice cream.  We love them eaten as they are, dripping down our arms.  But another great way to eat them and use up any peaches that may be starting to get away from you is in fresh peach salsa.

My favorite peach salsa comes from my sister-in-law, Joanie.  She has made it for us over the years for family gatherings and we all love it.  But, alas, she has moved to South Carolina and it is time for me to make it on my own.  

Joanie has graciously shared her recipe with me and I will in turn share it with you.  Like all good salsa recipes, it is easily customized.  Joanie originally got the recipe from a magazine, but has adjusted it enough for it to be her own, and for our house, it will always be Auntie Joanie’s Peach Salsa.

AuthorMelissa JoyDifficultyBeginner