Just Peachy

Peaches are the last of our fruit crops to come in this year, since we don't have any grapes to speak of, and this year the white ones have been the star crop. The cherries were very good, but the white peaches, although small, were juicy and sweet and gave me lots of produce to store in the freezer at a time when the vegetable garden was barely able to produce a meal for us through lack of water.

I loved the delicious peachy scent that wafted from the trees when the fruit was warm from the sun. I could put it in a bucket and bring it home too.

I didn't do anything fancy to most of the peaches, not even bothering to peel them. I like the extra texture and the hint of bitterness you get from the skins. Mostly I just cut them in half, cut out any bad places, took out the stones and stewed them with a little water and sugar. They will be delicious with yoghurt for breakfast over the next twelve months.

One recipe I did make several times because we enjoyed it very much was Cobbler aux pêches épicées, found on La Vie Cevenole. Peaches won't be around for very much longer, so make it now!

Susan

PS For those of you interested in wildlife, I have added a butterfly species list to Loire Valley Nature. Dragonflies will be next, but don't hold your breath.