I decided to start doing some mini lessons on my youtube channel. I started the channel some years ago but never got going because the camera was not my friend :-)
Since the first video I put up there, I have gotten far more comfortable taking stills which I use here on the blog and elsewhere and finally got more comfortable doing some video work.
I hope you find these helpful.
Thinning Peaches. This has always been a chore for us because it made us so sad to pick off fruit we worked so hard to create a healthy environment for a happy tree.
Then I went looking for something to do with the thinned peaches and one of the folks over at the Valley Permaculture Alliance posted a recipe for pickling the baby peaches. It works because the pit is not formed in the less than marble size fruit, so you get a kind of "crunchy olive". The flavor is neutral so whatever liquids and spices you use will give you the flavor.
They were fun to make and eat.
Catherine's Lesson - Thinning Peaches
Powell Gammill's original post in 2012 that got me trying pickling the baby peaches. Such a great "recycle" of what otherwise winds up compost.
The recipe I revised for my try at this.
In the picture I show using a toothpick to prick each peach.
PICKLED BABY PEACHES
[Pricking each peach is important to the pickling process.] Can be used for any similar fruit which is routinely thinned, such as apricots.
5 Cups baby peaches (green almonds, apricots, probably baby oranges if you wanted to try them)
4 cups of vinegar
1 1/2 cups of honey
4 tablespoons of sugar
2 teaspoons of cloves
3 bay leaves
3 cinnamon sticks
2 teaspoons of coriander seed.
Rinse, de-stem and prick each peach from stem end almost through to the other end.
Bring vinegar, honey, sugar and cloves to almost a boil to completely dissolve honey and sugar. Place peaches in a jar big enough to hold - or 2-3 smaller jars if you choose (I used a half-gallon mason). Divide cinnamon, bay leaves and coriander seeds between jars if using multiples. Pour heated vinegar solution in jars, make sure the peaches are covered - they float. Cap and keep in a cooler place. Turn or shake the jars each day. Steep for 4 weeks. Once you open the jar(s) you will need to refrigerate them.
-- Catherine, The Herb Lady
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My husband thinned the tree with bigger fruit. They are small, but they have softened and a little sour. Looking for ideas how to use them.
ReplyDeleteIf you mean the peaches you picked off to thin, yes they will be sour - it may not be too late to try the recipe in the post for pickling them. You can also use a simple brine and let sit for the same time period and see what you think of the taste.
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