The Richmond Register

March 5, 2013

It’s almost peach time in the markets

Table Talk

By Arritta Morris
Register Columnist

RICHMOND — I just love when I start to see the selections of fresh peaches to arrive in our local food stores. I wanted to share with you some recipes on how to use some of these fruits a different way.

The peach is a member of the rose family. A cousin to apricots, cherries, plums and almonds. Out of the hundreds of varieties of peaches, each can be classified as clingstone, freestone or semi freestone. In general, most peaches are classified as to how firmly the flesh attaches to the pit.

My favorite peach is the freestone. As it implies, the stone is easily removed from this variety making it a good choice for eating fresh. They tend to be larger than a clingstone. Harvest begins in May and continues to October.

Scott County Schools Food Service director Eleanor Hall asked me to research and find a recipe that her family had used for a peach pie using the peelings off the peaches.

I found the recipe and made the pie. It is such a surprise ... Hope you try this one.

Peach pie with peelings

Ingredients:

8 to 10 peaches depending on the size of the peaches

1/2 cup of water

2 tbsp of lemon juice

Dash of salt

2 tbsp of vinegar

2 cups of sugar



Directions:

Peel peaches and wash peelings. Put in a larger cooking pot, add water. Cook on medium heat, stirring occasionally. Cook peelings until they are tender. Add a dash of salt, sugar, lemon juice and vinegar. Cook peelings until they are thick enough for one pie.

You can freeze or seal this in pint jars if needed. I can really see this being used if you are making peach preserves or jam and have all these peelings left over.

I made this pie this week and added some of the peaches as well because we did not eat all the ones I peeled. I used a commercial pie shell and baked it for about 45 minutes.

I wonder if one could do this with apple peelings?

Dumb Rock award

Speaking of peach stones, I started something at work called the Dumb Rock award one year. It stuck with the office, I guess, until I retired. I just think people should be rewarded for some of the dumb stuff we do in our lives.

You can guess who got the rock most of the time. One of the times I got the rock was when Sue Bartenfield and I were driving to western Kentucky and we stopped in a place called Leitchfield to get something to eat. I went through what I thought was a Hardee’s and placed my order over the speaker. The lady was really kind and took my order. When I drove up to the window ... wrong place ... it was a local bank. She told me she would really love to fill my order but the cook was off that day.

My grandmother’s Creamy Peach Pie

Ingredients:

3/4 cup can evaporated milk (cold)

3/4 cup of sugar

1 #2 1/2 can sliced peaches cut into small pieces.

3 oz cream cheese

1 pkg unflavored gelatin

2 tsp lemon juice

One graham cracker crumb pie shell



Directions:

Drain peaches, save the juice. Use 1/4 cup of the peach juice and dissolve the gelatin till smooth. Whip the can of milk till foamy, add lemon juice and whip till stiff. Add the gelatin to the whipped milk mixture. Add the peaches that has been cut into small pieces.

In a separate mixing bowl cream the cream cheese and sugar together. Fold in the whipped peach milk mixture. Pour into the graham cracker pie shell and chill till set.

Another Dumb Rock award

Another Dumb Rock award I got one year was about car keys. I was staying at one of my favorite state parks, Ken Lake, and had lost the keys to the state car I was driving.

I tore my room apart looking for them. I looked all over the lodge to no avail. So I got back in my car and called motor pool in Frankfort to tell them my sad story when I realized my car was running and I had gotten into it! Go figure how it got started that day. Must have been one of those senior moments we all have now and then.

Diabetes 101

At 5:30 p.m., March 19, Tamea Evans, M.D., will be teaching a class called Diabetes 101  at the Madison County Extension Office on Duncannon Lane. Space is limited and registration (no fee) is required. Call 625-3156 to register.

Thanks to Baptist Health in Richmond for sponsoring this much-needed class on educating the public concerning this disease that is effecting not only our adults, but the children as well.

Hope you stay out of the Dumb Rock club this week.

Arritta Morris is a graduate of Eastern Kentucky University with a degree in nutrition and a masters degree in counseling. She is a certified as a Food Service Specialist by the School and Nutrition Association.