What can you do with 200+ "blood peaches"? Well, I'm glad you asked! We spent this past weekend in VT with my parents, as they were desperately trying to find ways to preserve the peachy bounty heaped on them by a neighbor. The blood peaches are small and fairly tart, with red flesh (as the name suggests) and thick fuzzy skins. Apparently they are also called "Indian Blood Cling" peaches, though I'm not sure why, and they are possibly an old cross between a type of peach that grows wild in the southern states and a French variety known as the Sanguinole. In the end we peeled, quartered and canned about 20 jars of them, while Mom froze some more for smoothies and made still others into apple-peach fruit leather.
To round out our produce-filled weekend, we also went to a Garlic Festival in Monkton, where Aiden helped churn (and sample) Garlic Ice Cream and we voted on the best garlic recipe after sampling many many breath-altering dishes, from garlic-fudge truffles to anti-vampire soup. And then we had the quintessential fall outing- apple picking. Boyer Orchards in Monkton had many varieties of pick-your-own ready, and we sampled our way through the orchard mixing up all the varieties in a single bag. If you like it, pick a bunch. If you don't, don't. Who cares what kind it is?! We also tried to pick pears, but the Boscs were not yet ripe and the Bartletts past, so we settled on getting some at the farmstand, along with a slightly obscene number of cider donuts. Hey, it's not fall without cider donuts!
Squeeze Hug!
3 comments:
And guess what? Cider donuts still taste great after being shipped by Fedex and traveling in a box to Long Island.
I'm glad! They weren't smashed to bits then?
No they weren't. We actually went out east this past weekend to a farm we go to every year for pumpkins and what not......and guess wht they had? Fresh made cider donuts!! Yum....and pig races!? Go figure. First time in the 10 years we have been going that they had the races. It was everything I expected it would be.
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