Way down south in Hollis
Peaches are a short-lived local treat
By Susan Reilly news@hippopress.com
August heat means native peaches in southern New Hampshire.
Fresh peaches are a short-lived treat for those of us up north. Most peaches have been refrigerated and trucked in from warmer climates south of us, reaching the supermarket in quite a different state than the peaches found on local farm stands.
Fresh peaches are great simply rinsed off and eaten out of your hand. Their texture and relatively solid construction make them great for chopping and use in dishes such as salsas, salads and pizza. (Try doing that with a berry.)
While there are few farms in New Hampshire that offer pick-your-own peaches, there are many farm stands, and local farmers’ markets have had heaping bushels of peaches at wonderful prices over the past week.
Millions of Peaches
Two local farms allow you to pick your own peaches.
• Mapadot Orchard, 3 Valley View Lane, New Boston, 487-5521.
• Applecrest Farm Orchards, Inc. 133 Exeter Road, Hampton Falls, 926-3721.
Several local farmstands sell fresh peaches.
• B & K Farm, 130 New Boston Road, Bedford, 472-3947.
• Johnson’s Highland View Farm, 101 Range Road, Windham, 898-3831.
• Lull Farm, 65 Broad St., Hollis, 465-7079.
• Lull Farm, 615 Route 13 South, Milford, 673-3119.
• Misty Meadow Farms, 23 Peabody Row, Londonderry, 434-4768.
Peachy Keen
Recipes beyond the standard cobbler or pie.
Easy frozen peach daiquiris
2 1/2 oz. dark rum
1/4 cup freshly squeezed lime juice
1/4 cup sugar
9 peach ice cubes (see below)
3/4 cups crushed ice
Combine all ingredients in blender; blend smooth. Pour into four stemmed glasses. Garnish with peach and lime slices.
Peach Ice Cubes
4 fresh peaches, peeled and sliced
1 tablespoon lemon juice
Combine in blender; puree. Pour into ice cube trays; freeze. Also, these are great dropped into a flute of Prosecco.
Peach, prosciutto and goat-cheese pizzas
Use your favorite pre-made dough. This recipe is for four individual pizzas.
For topping:
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise. For best results, slightly roast peaches before using on pizza.
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled
2 teaspoons chopped fresh rosemary
Working quickly, brush crust with olive oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
Bake at 450 degrees until crisp and golden, 6 to 8 minutes. Drizzle remaining oil over pizzas and serve.
|
Navigation
