Our Peaches

Soons Orchards Peaches 
Soons Orchards
Famous tree ripened peaches!

Our crop for the 2017 season is in full swing

Come by and get the taste of Summer before it’s gone!

Delicious and homegrown peaches and nectarines, try our veggies too!

Ahhh the flavors of Summer continue.
Come in and get some today!

Peaches, Nectarines, Blueberries, Apples,
farm fresh homegrown veggies, we have so much SUMMER, come in today before it all becomes a memory!!!!

Peach canning classes coming soon.
Stay tuned!

Wonderful Peach Recipes 
Make this special time of year last by freezing Soons peaches!

Here's some how-to:
Peaches should be kept below 40 degrees or above 60! That in-between temperature makes them not very good, they can get dry or mealy. So make sure you're refrigerator is COLD or keep them out on the counter!

We should have peaches until early/mid-Sept. or so, but don't wait to freeze them - you know how busy September will be!

Prepping Peaches for Freezing
Peaches freeze great with very little effort… and you will absolutely love the treat of yummy sweet peaches in the middle of winter! It’s worth the time to freeze some bags or containers now, while it’s full-on peach season. Begin with fully-ripened freestone peaches at room temperature (this is important!). If they are soft enough to eat and peel easily, then they are ready for freezing. If not, store at room temp for another day or two.
Peeling: Preparing peaches for freezing requires peeling, pitting, and slicing--a challenge when handling a slippery peach. Two options: Dip the whole room temp peach into a large pot of water at a rapid boil for 2-3 seconds, then quickly transfer into a sink or bowl filled with icy cold water. The skins should peel away easily.
Or, place whole unpeeled peaches in the freezer until semi-frozen (1 1/2 to 2 hours) you loosen the skin from the flesh, making it easy to peel away the skin. Once peeled, the juice will have sufficiently solidified to make the fruit easy to hold and slice.
To freeze completely and store, slice 4 medium peaches over a bowl filled with 1 1/2 tablespoons Fruit Fresh (or other ascorbic-acid-based product, or lemon juice) and anywhere from zero to 1 1/2 cups sugar. After peach slices begin to release their juices, fill a zipper-lock freezer bag or a plastic freezer container with both peaches and sugar and seal, removing as much air as possible, but leaving a tiny bit of space for expansion.

Some info on canning at the www.pickyourown.org site: http://www.pickyourown.org/peachescanning.htm#
Canning kit (hot water bath, then no refrigeration/freezing required)

Stacks Image 2042

Peach recipes to enjoy

Peach Salsa
The terms "salsa," and "relish" can be used interchangeably, though salsas are usually made with Latin ingredients or flavors. Here's a quick, short, no-cook peach salsa from the book The Cook's Illustrated Guide to Grilling and Barbecue; the salsa is great served with grilled pork or lamb.
Nectarines (Soons grows these too!) can be substituted for the peaches. |  Makes about 2 1/2 cups
2 ripe but still firm peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded, and diced
1 small red onion, diced
6 tablespoons juice from 6 limes
1/4 cup chopped fresh parsley leaves
1/4 cup pineapple juice
1 jalapeño chile, seeds and ribs removed, then minced
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
Mix all of the ingredients, including salt to taste, together in a medium bowl. Cover the salsa and refrigerate to blend the flavors at least 1 hour or up to 4 days.

Easy Peach Salsa...from the Valley Table's Anne Daily!
Saute some onions and garlic in olive oil, chop up some fresh hot peppers (without the seeds) and saute those for a minute, then toss in a bunch of fresh chopped up peaches and any type of vinegar (e.g., apple cider vinegar,) which cuts the heat of the peppers a bit). Add some salt and pepper and let it cook until you like the texture and the peaches are really soft, probably 1/2 hour on a very low heat. Toss in some chopped cilantro about 5 minutes before it's done.  Cool & serve

INGREDIENTS for blueberry sauce
    1 pint blueberries
   1/2 cup sugar
    1 teaspoon cinnamon
    1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup water
Mix all the ingredients in a small pot, and cook over a medium flame until the mixture is thick. The berries will burst. Check for sweetness.
For the peaches: Cut the peaches into quarters and toss with oil; then place on the grill and cook until each side is marked with the grill.
To  Serve: Scoop some vanilla ice cream into a bowl the top with the blueberry sauce. Then top with the warm peaches.