September 7
We have enjoyed picking our apples this year, not least because we have set up our apple line. This fine machine lodged at Temple University until they shut down their pomology department and we bought it from an apple orchardist in Pennsylvania last year. This lovely machine has three sections that move, wash, and revolve the apples for the greatest human convenience imaginable.
Please visit our website for photographic proof that this machine still exists although it was created in the 70s! And look for our apples at this week's CFAM and Crested Butte's farmers markets!
Dances with peaches – peach salsa!
Boone starts the apples rolling from picking totes to packing boxes. View the rest of the process on our website.
- Several ripe peaches, washed, peeled and chopped
- Red pepper and/or hot pepper as much as you like but not more than 25% of peach volume
- Small onion, finely chopped
- Cilantro or flat parsley chopped
- Salt or not
- Half lime, squeeze over all and mix lightly
- Scoop with your favorite corn tortilla chips, will make your mouth dance!
Canners special, $25 for a box of #2 peaches this week!!
Peach season is nearing a close and peaches are at their peak flavor. Don't miss out! Manypeople are choosing to can for the first time in their lives. There are good peach canning recipes in the world, and guides to canning online.
I can peaches with a "cold pack" method and minimum of sugar. But I haven't perfected my recipe so recommend that you choose one you'd like to try. Here's one that sounds like a sweet winter dessert and uses honey, I would probably leave out the sugar altogether: Honey-Spiced Peaches.
- New tip! A too-ripe peach will show indents from bruising, and red skin will be closer to dark brown. Still might taste good but won't travel far, only mouth-distance.
All the best, Max & Wink.