Friday, August 11, 2006

Picking Peaches

What a great day! I was invited by Katie and Anne today to go pick peaches with them at Homestead Farms. It is like what you would imagine a dreamy little farm only the farmer is letting you come play and pick his fruit.

The kids got to feed the goats and play with the farmers dog who follows you places and is so friendly. He met us at our car.

You get big wheelbarrows to get all your loot. So Sally Jane just rode around like Cleopatra, nibbling on the yummy peaches.

I loved this photo of the goat walking over the high wire. I can't believe he didn't fall.
It was a great day! Thanks to Anne and Katie for inviting me!

click here to see my 60 photos of the morning! good thing for digital cameras, film would be costing me a fortune with as many photos as I take.


Dana said...

I have the very BEST peach cobbler recipe. Let me see if I can put my hands on it and I will post it.

We LOVE fresh peaches in the summer for this recipe alone!


Jill said...

So since you've moved to Maryland you've already gone blueberry picking AND peach picking, what's up with that? I haven't picked fruit since like 1978, am I missing out?

The pictures are beautiful, I especially love the ones of Caroline in the flowers.

Dana said...

Peach Cobbler

Here is Peach Cobbler

Fruit Filling:
1/3 cup sugar
2 Tbsp. cornstarch
1 teaspoon peeled and finely chopped fresh ginger root
8 cups sliced, peeled peaches

Cobbler Topping
1 cup flour
1/3 cup plus 2 teaspoons sugar divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 Tbsp. butter
1/4 cup cold water
1/4 teaspoon cinnamon
1/4 cup sliced almonds

1. Preheat oven to 375. For fruit filling, mix sugar, cornstarch and ginger in small bowl. Set aside. Slice peaches into 1/2-inch slices.
2. Toss peaches with cornstarch until evenly coated. Spoon into large 10-inch skillet; cover with lid. Heat peach mixture over medium heat until mixture begins to bubble.
3. Meanwhile, for cobbler topping, combine flour, 1/3 cup of sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add water, stir just until dough dough clings together.
4. Remove cover from skillet. Drop 6 scoops of dough 2 inches apart on hot filling. (Filing must be very hot so that biscuit dough will bake through. Biscuits will spread during baking.) Combine remaining 2 teaspoons sugar and cinnamon. Sprinkle dough with almonds and sugar-cinnamon mixture.
5. Bake uncovered 35-40 minutes or until topping is golden brown.

This cobbler is baked in a pampered chef skillet because it can go in the oven up to 350 degrees. Just make sure your pan can do the same or I would cook the peaches until hot and bubbly and then pour them into a baking dish.


stacys said...

The easiest thing to do with peaches is slice them up and then pour Coffee-Mate French Vanilla over the top. It is the flavored creme to put in coffee and it is in the dairy case at the grocery store. They have other yummy flavors too. We eat it all August long. I've served it in my stemware glasses for company. Looks beautiful and fresh.

Tasha said...

Looks like today was a GREAT day! I love the picture of SJ holding the fruit! That girl is super photogenic! The goats remind me of the Johnson's goats, David has the remnants of forts that he and his brothers built in these trees in the back yard and the goats run around in them, way up in the trees. It was fun watching him try to convince them to come down so we could see them.

Are you going to can those peaches or what will you do with them?

Encore Dance said...

I love the picture of the little boy by the barn and the flag in the background. So American! The farm is so cute, how fun!