Prunus Persica Doesn't Begin to Describe It!

"Took a little nap where the roots all twist,
squished a rotten peach in my fist,
and dreamed about you, woman."
--from Peaches by Presidents of the United States

We visited my folks, with the express intent of picking up peaches.  Their slightly-more-than-an-acre property is exquisitely manicured and possesses numerous fruit trees, blackberry and raspberry bushes, and vegetable and flower gardens.  Their trees are incredibly plentiful.  The gardens are bountiful.  The bushes are, well, bushy.  We brought home a bushel and a half of peaches, 9 quarts of canned peaches, and processed 7 pints of pineapple and peach jam.  We brought home a sack of cucumbers and summer squash.  We also brought home a gallon of blackberries my dad and I picked that morning.

Peaches are one of my favorite foods--the flesh and juice seems the perfect accompaniment to a hot summer day.  Eating a ripe peach from the tree refreshes and cools the body without being cloyingly sweet.  Sliced peaches partner with ice cream, on cereal or in rum with a mint garnish.  I am perfectly happy eating the skin having only rinsed it under a little water, but most people prefer to peel it entirely, removing all the fuzz.  If you are in the latter camp, the good news is that you can peel a ripe peach with your fingers.  Or if you have a bunch to peel, drop them in boiling water for 1 minute and then immerse them in an ice water bath.  That will loosen the skins so much that you then gently rub the skins right off.  Easy as can be!

For those of you who like learning things, the name Prunus persica implies that peaches originated in Persia (now Iran).  They didn't, but rather were carried there over the Silk Road from China, where peaches have been seen as symbols of longevity. 

Another true story: My wife an I had a small white flesh peach tree at our house in Santa Fe.  As it was just starting to produce fruit, we each promised the other that we wouldn't have a peach without sharing it with the other person.  After the fruit season ended we each confessed that peaches were eaten without sharing.  And without guilt. 

So as the summer winds down into fall, enjoy the fruits of the season. 

A few recipes to use up a bushel and a half of peaches:

Peach and Cucumber Salad
3 large ripe  Peaches, peeled and sliced into wedges
2 large Cucumbers, peeled and sliced into rounds
1/2 large white Onion, chopped
3 tablespoons chopped fresh Mint
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper

In a large bowl, combine all ingredients and stir to combine the flavors. Add enough (about 1/4 - 1/3 cup) of the Maple Dressing (the following recipe), stir again and let rest for at least an hour before serving, to allow the flavors to blend.

Maple Dressing
1/2 cup Olive Oil (use the good stuff here)
1 clove Garlic, pressed
1 clove Shallots
1/4 cup Maple Syrup
1/4 cup Honey
2 teaspoons Dijon Mustard
2 tablespoons Apple Cider Vinegar

Mix all ingredients in a blender.  This dressing is also good on any greens salad.


Peach Chutney
2 tablespoons Olive Oil
1 star Anise
3 large ripe Peaches, peeled and sliced into wedges (overly ripe peaches work especially well)
1 medium Onion, chopped
2 cloves Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Pepper Corns
1/2 teaspoon Whole Cloves
1/4 teaspoon Coriander Seed
1 tablespoon Hot (New Mexico) Chili Powder
3 tablespoons Vinegar (white or cider)
1 California Bay Leaf

In a large skillet, heat the olive oil on medium high and add the star anise.  Stir the star around the skillet for 2 minutes.  Discard the star and add the peaches, onion and garlic.  Sprinkle with salt and saute until the onions start to turn translucent.  Grind the pepper corns, cloves and coriander; stir in to the peaches.  Add the chili powder and vinegar; stir again.  Reduce the temperature to simmer and add the bay leaf. 

Add to chicken, pork or serve with toast points or crackers. 


Pineapple and Peach Jam
(Adapted from: Farm Journal Freezing & Canning Cook Book, ed. by Nell B Nichols, Doubleday & Company Inc, 1973)

12 large ripe Peaches
1 cup crushed Pineapple
the Juice and Zest of 1 large Orange
9 cups Sugar

Peel the peaches, and coarsely chop. Process 2 peaches at a time in a food processor for 5-7 1 second pulses.  (Pieces should be no larger than 1/4 - 1/2 inch.)

Combine all ingredients in a very large pan and cook at medium high heat for 30 minutes or until the jam is at the right consistency.  (It was nearly an hour for us because of the amount of juice in the peaches and our altitude.)

Ladle the jam into 1/2 pint jars (or if you are like us and don't have enough 1/2 pint, use pint jars) leaving 1/4 inch space at the top.  Clean the tops of the jars with a hot damp paper towel.  Seal with canning lids and tighten the rings to finger tight.  Place into the boiling water in a caner and process for 10 minutes. 

Remove the jars from the caner and place on a towel on a flat surface.  Let them cool and rest for 24 hours before jostling them around a lot (like driving with them in the backseat of my car from Canyon City to Denver.  Damn.)