Summertime Juiciness: Southern Maryland Peaches

Reprinted from Summer 2017

Summer brings with it so many fabulous, fresh, flavorful foods, including the juicy, delicious summertime favorite – the perfect peach.
You might think that all peaches are from Georgia, but thankfully that is not the case. We are fortunate to live in a region where there are many fruitful farms, including some that grow and sell peaches. They are harvested in our region starting in early July and are available through August. Here is a list of the local peach growers:

Calvert: Swann Farms
Joe-Sam Swann
7742 Swan Lane, Owings
301-855-3320;
joe@swannfarms.com

Charles: Shlagel Farms
Russell and Eileen Shlagel
12850 Shlagel Rd., Waldorf
301-645-4554; shlagelfarms.com

St. Mary’s: Forrest Hall Farm
Joseph and Mary Wood
39136 Avie Lane, Mechanicsville
301-884-3086; forresthallfarm.com

Trossbach ProduceGeorge Trossbach, Jr.
12015 Point Lookout Rd., Scotland
301-872-5605; facebook.com/trossbachproduce

If you can’t make it to the farms, check out your local roadside stand or farmers’ market. Most of the peaches available are grown on these farms. We’ve gathered a collection of peach recipes, designed to keep your summer filled with juicy deliciousness. They are easy and peachy-perfect. All recipes start with clean, ripe peaches. Recipes and photography provided by Southern Maryland-This is Living staff.

Peach Cobbler

INGREDIENTS:

1 C. butter
4 C. (6 medium) peaches, peeled and sliced
2 C. sugar
½ C. water
1 C. all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 C. milk

PREPARATION:
Preheat oven to 350 degrees. In a 12×9 baking pan, melt the butter; set aside. In a saucepan, combine the peaches, 1 cup of sugar and water; bring to a boil and let simmer for 15 minutes.
Mix the remaining sugar and the rest of the ingredients in a bowl. Pour the mixture into the baking pan, on top of the butter. Pour the peach mixture over top of the batter. Do not stir.
Bake for 30 minutes. Serve warm, with vanilla ice cream.

Peach Enchilada
INGREDIENTS:
1 C. butter
1 ½ C. sugar
1 tsp. cinnamon
2 8-oz. cans crescent dinner rolls
4 peaches, peeled and quartered
1 12-oz. can Sprite or Mountain Dew
Vanilla ice cream
PREPARATION:
Preheat oven to 350 degrees. In a bowl, melt butter, then stir in sugar and cinnamon. Butter a 12x10x2 baking pan. Open and unroll crescent rolls. Place one peach slice on each crescent roll, and roll up, large end to small end. Place rolls on buttered pan. Spoon butter mixture over the crescents, then top with Sprite or Mountain Dew. Bake for 45 minutes or until golden brown. Serve warm, with vanilla ice cream.

Grilled Peaches

INGREDIENTS:
2 C. heavy whipping cream
¼ C. sugar for whipped cream
1 C. sugar for peaches
½ tsp. lemon juice
6 peaches, halved and pitted
PREPARATION:
Heat grill to medium.
Put whipping cream and sugar in a blender or mixing bowl and whip until firm; store in the refrigerator. Mix the sugar and lemon juice together, then marinate the peaches in the mixture for 15 minutes. Place peaches on grill; cook 3 minutes on each side. Serve warm, with the whipped cream. Note – grilled peaches make a great addition to a summer salad. Enjoy!

Peach Jam (makes 6-8 half pints)
INGREDIENTS:
7 C. sugar
4 C. peeled and finely chopped peaches (about 3 lbs.)
1 T. butter (to reduce foaming)
1/4 C. lemon juice
1 pouch liquid pectin
PREPARATION:
In a large pot, combine sugar, peaches, butter and lemon juice. Bring to a boil over medium heat, stirring to dissolve sugar. Once the sugar is dissolved, pour in pectin and bring to a rolling boil, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
Ladle hot jam into sterilized canning jars, leaving ¼ inch head space. Wipe jar rims; place lids and screw tops on jars. Process jars in boiling water for 5 minutes. Remove from water bath and cool.  Store for up to 1 year. Refrigerate after opening and use with 2 weeks.

Variations:
Peach Lavender Jam
Using recipe above, place 2 tablespoons of lavender buds in a coffee filter and twist edges closed to form a ball of lavender. Place ball in 1/3 cup hot water for 20 minutes. Lift and squeeze coffee filter to retain flavored water. Add lavender water to peach jam and stir just before ladling into jars. If desired, lavender buds can be placed into the jam as well.
Peach Amaretto Jam
Using recipe above, carefully stir in 1/2 cup amaretto liqueur into peach jam just before ladling into jars. Be careful, as liquid may boil quickly.