Peach Season at One Ash

In early spring we love to drive through the country and look at the pink-purple blossoms on all of the peach trees. Then as the summer heats up we get to watch as the blossoms turn into the first early (cling) peaches, and then the later (freestone) peaches.  The workers stay busy all summer trimming, culling and picking, to make sure the crops are healthy and productive. Everywhere you go things are bustling during peach season!  Then as the peak of the freestone peaches start coming in, we know it’s time to head to the local farm. What a blessing it is to live in one of the largest peach producing areas of the country!  And this week we are getting to enjoy the results of that peach production.  After a trip to one of the biggest peach packers around (we are able to buy them direct from the plant since we are local), I have been having a great time with a bushel of peaches!


There are so many ways to preserve the peach goodness to enjoy in the cold winter months.  I am working on no-pectin preserves, peach butter, canned and frozen peaches, peach pie filling, peach peel jelly, and of course we have had to enjoy some homemade peach ice cream!  I will be sharing many of those recipes here on the blog. But we started off our peach season with a delicious recipe for Peach Cake.  I had never heard of this, but my dad saw it in the newspaper where he lives and sent it my way. After a few changes to make it my own, I made it for church last weekend and everyone sure enjoyed it.  Hope you will too!