Coffee & Conversation: Peach recipes to try with the new supply – Entertainment & Life – Journal Standard

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This week, we will have a delivery of 500 25-pound boxes, or 12,500 pounds, of peaches. That is enough peaches for over 12,000 peach pies.

As we’ve taken the many orders for peaches over the last month, we’ve had the opportunity to ask what the purchasers were going to with their peaches. The answers ranged from canning, freezing to making pies and feeding them to grandchildren. I’ll be honest, I enjoy eating fresh peaches and the occasional peach pie. But don’t often use them for baking.

But having ordered a box of peaches, I asked some friends what their favorite peach recipes were. I received several suggestions, and they looked too delicious not to share with all of you. So, here are my top three that I will certainly be trying. Their top suggestions included Peach Dump Cake, Emily’s Fresh Peach Trifle and grilled peaches with cinnamon and sugar. The recipes are below.

Farm to Table Dinner: Join Highland Community College at this year’s Farm to Table Dinner, an evening with friends supporting the Highland Community College Agriculture Program. This great event will take place on Sept. 12 and will include a five-course meal prepared with local ingredients. With 100% of the proceeds support Highland Community College Agriculture Program. Limited to 200 guests. Social hour begins at 5 p.m. with dinner to follow at 6 p.m. Tickets are $75 each, $300 for half-table sponsor, and $600 for a full-table sponsor (8 tickets and event recognition). The menu includes classic deviled egg with toast point, herb and goat cheese focaccia, kale salad and maple syrup, chili verde with tomatillos and braised pork shoulder soup. The main course consists of dueling flanks — herb marinated grilled bison flank, tomato braised beef flank ropa veija style, roasted fingerling potatoes with garlicky Swiss chard and collard greens. The meal will finish with lavender lemon balm frozen mousse with granola-like crumble. To register or become a sponsor visit regonline.com/2019FarmToTable.

Peach pick-up scheduled: Peach pick up is scheduled to be held from 8 a.m. to 5 p.m. Wednesday and from 8 a.m. to 4:30 p.m. Thursday at the Farm Bureau building, 210 W. Spring St., Freeport. If these times do not work for you, please contact the Stephenson County Farm Bureau as soon as possible to make other arrangements at 815-232-3186.

New benefit alert: Illinois Farm Bureau members can now take advantage of GrainCoat, an on-the-go farm marketing and inventory tracking tool available via web and iPhone. GrainCoat offers two platforms: one is free, and the other one is $199 per year. Illinois Farm Bureau members will get a $20 discount on the $199 platform. Get more information on GrainCoat’s website at graincoat.com.

Farm Progress Show bus trip: Join us for a trip to the Nation’s Largest Outdoor Farm Event on Aug. 28. The bus will depart from the Freeport Walmart at 5:45 a.m. with a stop at McDonald’s in Oglesby for breakfast. We will arrive at the show at about 9:45 a.m. and depart at 4 p.m. with a fast-food stop on the way home. Our estimated return time is 8:15 p.m. This trip is $60 for members and $65 for nonmembers. Trip price includes transportation and refreshments on the bus. Show admission and meals are not included. The farm bureau will have show tickets to purchase for $15 for those who are participating in our bus trip. To sign up, please call 815-232-3186. Reservations due by Aug. 21.

Buddy Holly bus trip: Join the farm bureau as we travel to the Fireside Dinner Theatre in Fort Atkinson, Wisconsin, on Sept. 12 to enjoy a production of the Buddy Holly Story. “Before the Beatles and the Rolling Stones ever played a note, popular music was forever changed by a bespectacled kid from Lubbock, Texas- Buddy Holly. Now you can witness his story explode onto the Fireside stage in a toe-tapping, hand-clapping extravaganza which will have you up and dancing. Buddy tells the true story of Buddy Holly through his short yet spectacular career. The bus will depart from the Freeport Walmart at 3:15 p.m. The group will arrive to the Fireside at about 5 p.m. and enjoy the signature Thursday buffet. After dinner the group will enjoy the production. Trip fee includes transportation, buffet dinner, show and all gratuities. Farm bureau member price is $90 and nonmember price is $95. Reservation deadline is Friday and you can reserve your seat by calling 815-232-3186.

Peach Dump Cake: Ingredients: six to right ripe peaches, pitted and peeled and sliced, one can (12 ounces) evaporated milk, three whole eggs, 1 cup white sugar, 3 teaspoons cinnamon, 1 box (18.25 ounces) white cake mix, 1 cup sliced almonds (optional), 3/4 cup butter melted, 8 cups vanilla ice cream, for serving if desired, and 1 cup salted caramel sauce, for serving, if desired.

Directions: Preheat oven to 350 degrees and grease a 9-inch by 13-inch baking dish. In a large bowl, mix peaches, evaporated milk, eggs, sugar and cinnamon until well blended. Spread peach mixture in prepared baking dish. Mixture will be very wet. Sprinkle dry cake mix evenly on top of the batter. (Do not prepare cake batter.). If adding pecans, sprinkle them over the top of the dry cake mix. Pour melted butter evenly over the top of the cake mix. Bake 50 minutes. Let Cool. Top with ice cream and caramel sauce as desired.

Emily’s Fresh Peach Trifle: Ingredients: pre-baked Angel food cake, seven to eight peaches (peeled and sliced), Juice of one lemon, 1 teaspoon lemon zest and 2 cups vanilla yogurt.

Directions: Pour lemon juice over sliced peaches and stir to coat. Puree one cup of sliced peaches in blender until smooth. Pour pureed peaches into a large bowl and add two cups of vanilla yogurt and lemon zest. Mix until well combined. Set aside six peach slices for garnish. Layer ingredients in trifle bowl in the following order; angel food cake, sliced peaches, puree. Repeat until all ingredients are used. Garnish with leftover peaches.

Grilled Peaches with Cinnamon and Sugar Butter: Ingredients: 1 stick unsalted butter at room temperature, 1 teaspoon cinnamon sugar, 2 tablespoon granulated sugar, pinch of salt, four ripe peaches, halved and pitted, canola oil, and mint leaves for garnish.

Directions: In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Then heat grill. Brush peaches with the oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves. Add ice cream if so desired.

Victoria Hansen is manager of the Stephenson County Farm Bureau

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