I can’t say my very classic New England Childhood was filled with memories of peach trees. No, it was more the “fall, apples and pumpkins” kind of childhood and it’s no wonder I’m such a downright romantic about autumn because of it. That being said, our next door neighbors planted a small peach orchard at the back of their vegetable garden. Veggie gardens were a very common thing in our little town of Sterling (home of the famed “Mary Had A Little Lamb” namesake, Mary Sawyer) and we had our places we went for apple picking, but peaches seemed a bit out of place to me. Nonetheless, as my neighbor Bob didn’t prune his peach trees, one year he was veritably swimming in peaches! I’ve since learned that if you don’t prune your fruit trees, they have huge bumper years and then they will take a year or two off and pump out fruit like mad again a few years later. The most important thing I learned from this was very simple though; you can grow peaches in New England.
Matt is probably one of the biggest peach fans I’ve ever met. While I prefer nectarines, that man nearly swoons over a good fresh, ripe peach. I can’t say I blame him, and when the peaches are good, they are GOOD. Like sigh, eyes roll to the back of your head kind of good. The problem is, they are only good and in season for a very short time. So what’s one to do? Why enjoy the heck out of them while they are here, and be sure to preserve the rest.
While there are numerous ways to preserve a fruit harvest, juicing, canning, jams, I find the very best way to preserve the taste of that summer gold, is to freeze. In the following sections I’ll provide you with links to several recipes for other methods, but here’s how I make sure I can enjoy these summer treasures, all year long.
Check out a grilled Peach, Prosciutto and Burrata Salad recipe below!