Sexy Fruits




Picking peaches is sexy. There are no other fruits that require such a delicate, tender, measured feel and discerning thought -- is this done yet? Juicy enough? Ripe enough? With the delicate fuzz, the warmth and softness of the succulent fruit, I'd venture that stroking a woman's thigh is the most analogous sensation.



Peach picking is an art form -- a study in taste, color and sound -- moving through the rows and rows of trees, the clucking of diverse families speaking every other language besides English, the rustling of children's feet as they play hide and seek, a young couple having a peach war -- launching fallen fruits into the air at each other with all their might... A heavy branch breaks, too heavy with deliciousness to hold up any longer. Each tree bears a slightly different level of ripeness, size and variety of peach. Some melt to the touch, so voluptuous and weighty -- others are still a shade of pale green and may be ready next week. My picking partner and I dabbled in many fruits to find the perfect, sensuous fruits -- taking bites out of a few, all the while, juices running down our elbows -- the only proper way to eat a peach, in my mind.


Sauvie Island boasts a variety of farms, for picking all types of produce, but if you go for just one item, I'd recommend the peach picking. GM Farms sells their golden pink lovelies for 1.00/pound, about a 1/3 of the price of the farmer's markets and shops in town. This is a small farm, family-owned and operated and if you're lucky, one of the workers will let you run through the hose he's using to spray down the road.

Of course peaches are best eaten outside in the heat or over the sink, with plenty of room to drip and squirt. But the next best thing is a crusty peach pie -- for dessert, breakfast, mid-afternoon, any time of day or night, the peach pie is the right thing to be eating. It will conjure memories, soothe tired bones, bond friendships and delight, as you sit on the porch or roof, book and slice in hand. My favorite way to eat it is a-la-mode in our pink king-sized bed, which we've moved for the summer into our living room to be closer to the AC (sorta like camping in your own home). Peaches, pie, ac -- life doesn't get any better.

*If you go -- make sure to not venture out at the heat of the day like D and I did -- noon to about 4 is so hot out there! If you wind up out there, make sure to take a breather in the shade in between picks and drink lots of water.



Peach Pie
for crust:
2 c flour
1 c veg butter (Earth Balance is my preference)
2/3 c sugar
1 tsp salt
3-6 tbsp cold water
To assemble:
First, make the crust (I like to do this a day before the pie is served, much easier to get it out of the way) – cream the butter and sugar together in a mixer, add flour, cinnamon and salt and gradually incorporate cold flour until rough pie dough forms. Stop mixing and gather barely holding together dough into large ball on top of plastic wrap. Shape into a large disc, wrap up in plastic and chill for at least 2 hours. After two hours, roll out on floured surface. Poke about 5 fork marks in the crust. Lightly grease a 9 inch pie or tart pan, place rolled dough into shell – folding over edges for double-thick sides. Wrap tightly in plastic and freeze until day of serving pie.
Peach Filling:
5 large peaches, cut into slices (don't be too anal here -- rustic is good!)
1 heaping tablespoon cornstarch
2 tsps cinnamon
1/2 tsp salt
1/3 c sugar
Mix fruit and other ingredients until combined and pour into par-baked pie crust bottom (bake for 8 minutes at 400 degrees). Crank up oven to 450, assemble pie crust with fruits and top layer, however you like -- lattice, crumbs, circles, whatever you like, place pie onto a baking sheet and bake for 15 minutes at this high heat. Bake at 350 degrees for 30-40 minutes. Let pie rest and cool for at least an hour before serving a - la - mode, mondieu!


5 comments:

  1. Hey...you should put up MY recipe for BBQD peaches....Simple as can be....

    1 cup balsamic vinegar reduced to 1/2 (1/2 hour stirring occass)
    1/4 cup molasses
    2 Tablespoons coarse ground pepper.

    Glaze, BBQ, Turn, reglaze....eat. Yummmm

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  2. Funny, I made chicken & peach kebabs just last night!

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  4. That peach cobbler looks DE-LISH! Peach picking is going to be happening soon for me too :). See you soon!

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