Gorgeous peaches at the farmers’ market yesterday. The farmer advised me to let them finish ripening them at home for a day or two, out of the sun and definitely not in the fridge. He then explained that chilling unripe peaches damages them and they’ll never be able to ripen properly. As in: Not. Ever.
Now, I have experienced mealy store-bought peaches plenty of times and never knew why.
He said that’s why local peaches that have never been chilled are best.
No. Local peaches at Harry & David’s.
It is just peach time here in Southern Oregon.
We have a local u-pick place, Sugar Plum Acres, and my son and wife and grandkid are moving back up from California to help run the orchard, her family farm.
I’m excited. And they’re bringing their goats back with too.
I didn’t know you had a chip on your shoulder about Oregon.
I’m sorry.
We have fun down here in the Mountains.
I lived in Kansas and Arizona with stints in Sausalito, so this is heaven in comparison.
You gotta admire a state that considers Beer, Pot, and Wine, along with Fruit as leading
commodities.
Like Bizzaro World Kansas and Missouri.
Sort of the West Coast Vermont.
And tremendous peaches.
Not smoked food, but some years back we had access to an orchard worth of peach wood when they took out the orchard. We burned it in the fireplace and it was the most aromatic wood we’ve ever used, including cherry. Should be wonderful in a smoker.
back with too.
I’ll be heading down there next month for a few days. Can’t wait!
