The Hippo

HOME| ADVERTISING| CONTACT US|

 
Apr 20, 2018







NEWS & FEATURES

POLITICAL

FOOD & DRINK

ARTS

MUSIC & NIGHTLIFE

POP CULTURE



BEST OF
CLASSIFIEDS
ADVERTISING
CONTACT US
PAST ISSUES
ABOUT US
MOBILE UPDATES
LIST MY CALENDAR ITEM






11th annual New England Peach Festival

When: Saturday, Aug. 15, from 10 a.m. to 2 p.m.
Where: Milford Community House lawn, corner of Elm and Union streets (just outside the Milford Oval)
Cost: Free admission. Peach goods priced per item. Proceeds benefit Bridges Domestic & Sexual Violence Support and Greater Nashua Habitat for Humanity.
See: coosmilford.org




Perfectly peachy
Festival returns to Milford with new location

08/13/15
By Allie Ginwala aginwala@hippopress.com



After taking a hiatus last year, the New England Peach Festival returns on Saturday, Aug. 15, with piles of jams, jellies, shortbread, sundaes and pies all featuring the juicy late-summer fruit.

“We do everything peachy,” festival co-coordinator Michael Therrien said in a phone interview. “It’s a very versatile fruit, and we’re from New England so we’re very frugal and we don’t throw anything away.”
The event is being held for the first time this year on the Milford Community House lawn. Guests are invited to enjoy the fruit in many forms, from jams and jellies to pies and Jake’s Old Fashioned Ice Cream topped with peach sauce. There’s also a hot dog lunch and live music and games, face-painting and peachy crafts for the children. 
The festival started over a decade ago, when the parishioners of the Church of Our Saviour in Milford were looking for a fundraiser that would stand out in the community. Since strawberry, blueberry and apple festivals were already being held, a peach-themed event seemed perfect.
“We saw there was a lack of involvement of peaches that were grown locally and we wanted a late summertime event and that is the time that peaches are ready,” Therrien said.
Perhaps the biggest highlight of the festival is the beloved peach pies, made by a group of women and men in the church kitchen, following the same recipe used every year since the first festival was held. The Thursday before the festival, the group will get together to make the crusts and return the next day to cut the peaches and assemble the pies.
“We’re aiming for about 80 to 90 pies this year,” festival co-chairperson Lisa Anderson said. 
She’s helped organize the festival for six years, with some of her biggest duties right now including peach procurement, arranging the venue setup and heading up the jam-making process.
On the first Saturday in August, the jam-makers gathered in the church kitchen and spent four hours turning 125 pounds of peaches into 126 jars of jam. And that’s just the tip of the peach-covered iceberg; Anderson said they’ll probably use another 340 pounds of peaches to make the pies and shortbread.
Sourcing the pounds of peaches changes from year to year, Therrien said, mostly depending on availability. This year, the first round came from Shaw’s Supermarket.
“It all depends on the year and how bountiful the crop is,” he said. “Sometimes we have to go through multiple sources.”
With the first crop only covering the jam-making, Therrien reached out to local farms and other sources once more for the next batch of baked-good-bound peaches.
“I spend a lot of time on the day of the festival peeling peaches” to top sundaes and shortbread, Anderson said. “We peel those peaches that day [so] they’re fresh.”
All of the day’s activities take place just outside of the Milford Oval.
“We were looking at all possible locations, nonprofit and for-profit, within the town and we realized we had this jewel almost right downtown in the Oval that hosts a lot of events and [thought] we’ll give this a try and see how it works for us,” Therrien said.
 
As seen in the August 13, 2015 issue of the Hippo.
 





®2018 Hippo Press. site by wedu