Did you know California produces over 95% of the nations nectarines and plums? And about two-thirds of all the fresh market peaches? California is the fruit basket of the world and continues to lead the nation in best on the farm practices. An ideal growing environment along with progressive research and development make California peaches the best! California growers are continually looking for new ways to grow a better, tastier peach. I just saw an article this morning talking about a Fresno based company specializing in breeding new stone fruit varieties. Even though there are currently over 250 peach varieties (talk about biodiversity) in the state, growers are always looking for new ways to grow a tastier peach.
Posts Tagged ‘california peaches’
Growing a Better Peach
Monday, July 19th, 2010Memorial Day Recipes
Friday, May 28th, 2010California Peach Sangria
Makes 6 Servings Prep Time: 10 minutes
Ingredients
1 (750 ml.) bottle dry white wine (such as Sauvignon Blanc), chilled
1 cup Summerwhite® peach puree (about 2 medium peaches)
½ cup peach brandy
2 tablespoon sugar
1 peach, pitted and thinly sliced
4 lime slices
To garnish: mint sprigs
Directions
Stir together the wine, peach puree and brandy in a large pitcher. Add sugar and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices. Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over ice, garnished with mint.
Peaches and Cream Pops
Makes 4 Servings Prep Time: 10 MinutesChill Time: at least 4 Hours
Ingredients
1/2 cup peeled, chopped fresh California peaches
1/3 cup peeled, pureed fresh California peaches
2/3 cup nonfat vanilla yogurt
Directions
Puree 1/3 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours. * For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling.
Per serving: 40 calories, 2g protein, 7g carbohydrate, 0g total fat, 5mg cholesterol, 25mg sodium, 1g fiber.
Show me your peaches!
Tuesday, May 18th, 2010Just like the headline says I want to see your peaches! California peaches are here and popping up in farmers markets and retail stores - even in my backyard (I have a little bonanza peach tree back there.) I want to see what everyone else is working with so if you have a peach tree in your backyard or just picked up a fresh bunch from the market snap a photo and send them up and I’ll put it up on the site. Leave a comment with a link or send your photos with your name and location to geoffj4@gmail.com
It’s Official! California Peaches are here!
Friday, May 7th, 2010Harvest has begun here in California peach country, and if you haven’t seen the fruit in your area yet, you will soon! As the season begins, here’s a quick refresher course on how to get the most out of your peaches.
When selecting, look for an even background color (golden yellow for yellow peaches, creamy yellow for white peaches) with no green around the stem and a fragrant aroma. The red blush on peaches is beautiful, but it isn’t an indicator of ripeness. Also take notice to the difference between a traditional yellow peach and increasingly popular white peaches.
Yellow peaches: These are the traditional peaches most of us are used to. They have deep yellow background color overlaid with pink or red blush color and deep yellow flesh inside. They are ready-to-eat when they give to a little bit of palm pressure and have a balance of sweet and tart flavors. These varieties are a little more tart when firm.
White peaches: These peaches have increased in popularity since the late 1980’s. They have a creamy yellow background color overlaid with pink or red blush color and creamy yellow flesh inside. They are naturally less tart and can be ready-to-eat when firm and crunchy. White peaches will ripen faster than yellow peaches and are sub-acid or less acidic. This means you can eat more of them without getting an upset stomach.
California Growers Going Solar
Monday, December 7th, 2009Last week California regulators approved a utility contract for the nation’s first space based solar power plant. California-based Solaren Corporation anticipates 1,700 gigawatt-hours of energy per year throughout the 15-year contract term beginning in 2016 at a facility in Fresno County.
So what does this have to do with peaches? California growers are also finding new ways to harness the power of the sun. Growers like Casey Jones are using current solar technology to run their packing houses. A packing house is the place where a peach goes just after it was picked. It’s the place where a peach gets inspected, sorted, packed and shipped to market.
Take a look at the video below to see Casey talk about going solar.
Peach Pie Smoothie
Thursday, September 17th, 2009Prep time: 5 minutes
Ingredients
2 fresh California peaches,
pitted and sliced
1 cup low-fat vanilla frozen yogurt
1/4 cup low-fat milk
2 teaspoons honey
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
2 vanilla wafer cookies, crumbled
Directions
Puree all ingredients except cookies in a blender until smooth. Pour into 2 chilled glasses and top with cookie crumbles.
Makes 2 servings
Nutritional analysis per serving: Calories: 320; Fat: 5g; Saturated Fat: 3g; Trans Fat: 0g, Cholesterol: 65mg; Sodium: 85mg; Carbohydrates: 59g; Fiber: 2g; Sugars: 37g; Protein: 11g; Vitamin A: 15%; Vitamin C: 15%, Calcium: 30%; Iron: 2%
California Stone Fruit Industry Book
Thursday, August 27th, 2009The book titled “The Perfect Fruit: Good Breeding, Bad Seeds, and the Hunt for the Elusive Pluot” is a look into the California stone fruit industry, its breeders, farmers, history and commerce, its controversies and intrigue.
Click here to buy the book on Amazon
California Peach Sangria
Thursday, July 2nd, 2009The 4th of July holiday for peach growers in California is a time for celebration and hard work. Extra family members visiting expecting to BBQ and set off fireworks might be put to work if there not careful! Growers and packers are working overtime to make sure that all the ripe peaches are picked, packed and ready to ship to eager markets.
For the rest of us who don’t have to work try out this California Peach Sangria recipe!
California Peach Sangria
Makes 6 Servings Prep Time: 10 minutes
Ingredients
1 (750 ml.) bottle dry white wine (such as Sauvignon Blanc), chilled
1 cup Summerwhite ® peach puree (about 2 medium peaches)
1/2 cup peach brandy
2 tablespoon sugar
1 peach, pitted and thinly sliced
4 lime slices
To garnish: mint sprigs
Directions
Stir together the wine, peach puree and brandy in a large pitcher. Add sugar and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices. Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over ice, garnished with mint sprigs.
Chipotle Peach Salad
Monday, June 22nd, 2009
Makes 5 Servings
Prep Time: 15 Minutes - Cook Time: 10 to 15 Minutes - Chill Time: 30 Minutes
Ingredients
1 pound boneless, skinless chicken breasts
Salt and Pepper
1-1/2 tablespoon adobo sauce from chipotle can, divided
1 chipotle pepper
2 ripe Summerwhite® or yellow peaches, divided
3 tablespoon olive oil
3 tablespoon fresh lime juice
½ teaspoon each: salt and sugar
1 bag Fresh Express® Hearts of Romaine
½ cup quartered and thinly sliced red onion
½ cup coarsely crushed white tortilla chips
Directions
Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips. Makes 4 to 6 servings.
Bob and Karen Reimer
Monday, May 11th, 2009
It’s important to get to know who grows your food even if you can’t get in the car and come to an orchard. As third-generation grower/packer, Bob established his own farming business in 1978. He and his wife, Karen, live on the ranch where they grow California peaches, plums and nectarines, and where she is involved in the financial operation of the business. Bob picks his fruit at the peak of flavor and nutritional value, carefully placing each piece in a tote which is gentle on the fruit and prevents bruising and blemishes. Peaches still have to be picked by hand due to their delicate nature. Bob and Karen take real pride in being California peach, plum and nectarine growers.
When it comes to favorite fruits, Bob is a fan of O’Henry peaches as well as Red Roy nectarines. Karen loves Diamond Bright nectarines right off the tree, and also enjoys O’Henry peaches sliced onto just about anything!
