In this neck of the Rockies, local fruit undoubtedly brings to mind peaches - one of Colorado’s sweetest summer treats.
Organic Palisade peaches. Photo: Jennie Lay
Buy them by the 50 pound box if you dare. (And I did…but more on that at the bottom of this post.)
Lucky for us, there are lots of organic peaches coming out of Paonia, Hotchkiss and Palisade on the Western Slope. The alternatives, according to results of a USDA study published this month by the Chicago Tribune , are grim:
Preliminary 2008 U.S. Department of Agriculture tests obtained by the Chicago Tribune show that more than 50 pesticide compounds showed up on domestic and imported peaches headed for U.S. stores. Five of the compounds exceeded the limits set by the Environmental Protection Agency, and six of the pesticide compounds present are not approved for use on peaches in the United States.
In the Yampa Valley, we have ample regional resources to not have to resort to those pesticide-laden peaches: Support Colorado’s organic peach farmers. Their peaches are available at Sweet Pea Market, the Saturday farmers’ market and all of our grocery stores (big chains and small health food stores alike). Eat them whole. Bake them into pies. Cut them in half and grill them, then drizzle with a bit honey and balsamic vinegar. Slice and freeze them in anticipation of your best-ever January smoothies.
When you fear the peachy freshness in your 50-pound box might be getting away from you, try homemade cinnamon peach ice cream filled with extra chunks of peaches for good measure. That’s where my last dozen peaches disappeared…
Homemade cinnamon peach ice cream: milk, sugar, egg yolks, lemon juice, cinnamon and fresh organic Palisade peaches. Photo: Jennie Lay
And when you can’t possibly eat another fresh peach, here’s some good advice for how to store them from the folks at PickYourOwn.org.
