We went to the Farmers Market on Saturday. (One of these trips I'll have to remember to bring my camera...I love pictures of FM's.) I bought mushrooms, green beans (since mine aren't ready yet), lettuce, a Purple Cherokee tomato (that had SM shrugging his shoulders on the taste factor), a small taste of nectarines and peaches (of course.)
We sampled as we went and I purchased some peaches from Knob Oak Farm, whom we bought great fruit from before. I bought a basket of "ready to go" (IMHO) and another that would need a bit of time.
Sunday morning I hauled out all my canning stuff. Put the jars in the dishwasher to sterilize, had all my pots going and dropped the first handful in so I could slip the skins.
Well crap...still not ripe!
Since I didn't want to waste what I'd already blanched, I switched gears and blanched a few more and made more jam.
Enough with the jam already!
After I cleaned up the kitchen, I googled a few key words and found Tall Clover Farm which is a delightful blog of a fellow raising fruit trees on 5 acres west of Seattle. West of Seattle? That's the ocean right? Yep! He's on an island. Anyway, Tom had written a post on The Best Way To Ripen Peaches Since I've always done the brown paper bag thing, I thought I'd give Toms way a shot.
I'm pretty sure most of you have heard of Food In Jars a blog about (what else?) canning food. I found a nice Peach Vanilla Sauce recipe that I might try instead of making more jam. But as SM points out "How much peach stuff do we need?"
I might want to start looking at plums...(grin)