There is nothing that says summer more to me than biting into a sweet, juicy, fresh peach, picked right from the tree. But not just any peach. But a Jersey peach. As a small girl,my family and I would go to my aunt and uncle's produce stand in Estell Manor, and that is one of the first things I would look for. A sweet juicy peach. I remember walking up and down the rows looking at all of the fresh produce that was setting out in the box type tables. It was one of my favorite places to be. Also on Sundays, on our way to church, (we attended Bible Baptist Fellowship church in Monroeville), we would always pass the beautiful peach orchard on the way there.
This is a picture of the church as it stands today. It looks a bit different, not much, but it now has been converted to a house, but the cemetery and the peach orchard are still there.
But as much as I loved peaches, I never thought much about where peaches came from or anything else about them. But as I got older, I started to think more about the times of the crops and what needs to be done to care for them. So I did some research, and this is what I learned. We rank number 4 in the United States for peach growing. Only California, Georgia and South Carolina grow more peaches than we do. New Jersey grows roughly 60 million peaches per year (that's a lot of peaches!) with Gloucester County being number one in peach production, and Atlantic, Cumberland, and Salem Counties right behind. But peaches were not grown here until the 1600's when they were imported here from Europe by the colonists. Actually it was learned, that fruit grew better here in the United States than it did in Europe. And then it was discovered, that New Jersey's soil was great for growing peaches. For south Jersey, Cumberland County was one of the first areas to grow the peach, and by 1680, peaches were being grown in abundance. They did so well that they were being sent by wagon loads to New York by 1683.
By the 1800's, the entire state of New Jersey was known for the quality and abundance of peaches, and in 1890, there were more than 4 million peach trees in the state. But there are really just two main varieties of peaches grown here in the garden state. Freestone peaches and clingstone peaches. Have you ever wondered what the difference is between freestone and clingstone? I have. And I will tell you. Freestone peaches are great for eating fresh. They are my favorite type. The pit or seed, whatever you want to call it, easily or freely comes away from the peach, therefore giving it the name freestone. The freestone peaches are bigger than the clingstones, and are more juicy. They are great for eating fresh. They are also easily frozen if you have an abundant harvest. The clingstone peach is just the opposite. It is more difficult to separate the seed from the peach, as it tends to cling to the flesh, therefore giving it its name. These peaches are suitable for eating fresh, but most of the clingstone harvest is canned, or used for juice or baby food. Actually, 80% of these peaches are used for this purpose. They retain their flavor and soft texture during processing.
So now that I have shared with you some interesting facts about the peach, I would like to share with you some of the ways that I like to enjoy this delicious fruit. Somehow, I don't think you will be surprised to learn that one of my favorite ways, is to make an old fashioned peach pie. So here goes:
OLD FASHIONED PEACH PIE
What you will need: 6 to 8 large peaches - 1 Tbsp. fresh lemon juice - 1 cup of white sugar - 3 Tbsps. of corn starch - 1/8 of a tsp. nutmeg
To Make: Peel, halve, pit and slice 6 cups of peaches. Combine peaches, lemon juice, sugar, cornstarch and nutmeg in large bowl. Toss lightly. Turn peach mixture into a 9" unbaked pie shell, heaping slightly at center. Cover the pie with another 9" unbaked shell, or you can cut the pie shell into strips to make a lattice pattern or whatever pattern you choose. Just remember, if you just top the pie with the whole pie crust, you will need a way for the steam to escape. Crimp edges and bake for 50 minutes, but half way through, you will want to cover the edges of the crust with foil or a pie crust rim, so that the edges of the crust do not burn. Cool the pie for 2 to 3 hours before cutting to give it a chance to firm up. This pie is so simple to make, and doesn't call for many ingredients. It is just oozing with sugar laden peaches, and is delicious served by itself, or topped with a scoop of vanilla ice cream. I hope you enjoy it.
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