Don’t bust a gut jumping up and down – you will need it to enjoy and digest the peaches – served with Trickling Springs Whipping Cream if you know what’s good for you! I do and somewhere I have a recipe for a great shortcake biscuit designed to be eaten with peaches. I will start looking for it tonight and will have the recipe tomorrow if I find it – which will only add to our other great peach recipes that I have added to over the years. This week we will hand out the Two Easy Peaches recipes and I will give you a little background here.
The Fresh Peach Cake dates back to the late 60’s when I was living at home in Winston-Salem, NC, going to Wake Forest University and working at Sears in the evenings. This recipe was published in the local paper as part of Beth Tartan’s food column. That was a pseudonym but many people in town knew who she was, and I think she wrote that column for at least 30 years. I have lots of her recipes – still in the original newsprint – and I still make quite a few of them; many I know by heart now. I remember making the cake for my fellow workers in the Credit Department of Sears where it was such a big hit that I have been inspired to make it for lots of people and numerous events over the years.
The Peach Dessert recipe is from the Third Edition of the Joys of Jello cookbook – probably also from the early 60’s. I remember making this one at home when we still lived in Atlanta – so I have been making this great little dessert for a few decades too – at least five. It’s probably the only thing I make with Jello now. I can only hope that with this pedigree going for them, you will want to try both of these recipes yourself.
But don’t overlook the cherries – the sour cherries will not be around long – and the blueberries, raspberries and black raspberries. You know the black raspberries are my favorites, and when I was catering I would await their appearance with visions of black raspberry mousse and other desserts dancing in my head. Not all of them made it to my customers either.
I have already written about my Grandfather (known as Daddy Jo) coming in with the black raspberries from the little farm stand in downtown Harrisonburg, VA and going straight for the stove to cook up a sauce out of them. Still wearing his hat.
But it was my favorite uncle Jimmy, one of his sons, who built the “better” black raspberry garden in Syria, VA when he was living there. He built a square wood-frame “room” in a meadow with walls and ceiling of chicken wire, and it had a regular door as the entrance so you could walk right in. The black raspberries grew up the sides and over the top, and you could go in there and just gorge yourself until someone came looking for you. My mother and I spent what seemed like hours in there at one family reunion, and we may very well have been pretty sick afterwards. But I am sure it was worth it – and I am sure my mother agreed.
Well that’s it for memory lane this week – you will just have to come and shop and make your own memories – and share your own recipes and pictures on our Facebook pages. I hope you have as much fun enjoying the bounty of summer as I did growing up – wherever we lived, summer was filled with food from someone’s garden – even if it wasn’t ours.