We're just peachy!

Yesterday the house was full of the glorious scent of ripening peaches. Which is not to be confused with the inglorious smell of rotting peaches. We lost most of the white peaches a couple of weeks ago because they dropped off the tree before they were picked. Consequently they rotted under the tree, yuck. The second of our peach trees is now producing succulent peaches (not white, what's the normal color of a peach? yellow doesn't seem adequate, but this tree is the standard color of peaches). Following my mom's sage advice, we picked them when the first peaches started ripening. That is working out much better, although I was amazed at how many peaches were already on the ground when I went out to pick some more last evening. Brian had picked a bucket and a half over the weekend, and I picked three more last night. That didn't get all the peaches on the second tree and it didn't include a single one from the third tree (another white variety, but different from the one in the front yard that ripens first). There is something wonderful about a golden, juicy peach. It gets a little less wonderful the longer you stand at the sink peeling and quartering them, but let's dwell on the positive!

Last night I put 8 quarts of peaches in the freezer and made cobbler. The extra table (used just for ripening produce) is still full of peaches, with overflow in boxes underneath the table. Good thing the dogs only steal peaches from under the trees outside (no pooch peach eating in the house).

 The tomatoes have been ignored for several days because there is too much else going on. But we have been using up the last of last week's picking in various dishes. Above is a pre-baking picture of a Savory Tomato, Mozzarella, and Basil Pesto Pie with Easy Cheesy Biscuit Crust, a hearty recipe from Farmgirl Susan that was perfect for using up tomatoes, fresh mozzarella, basil, and homegrown wheat. Below is another great use for tomatoes, mozzarella, and basil - bruschetta; we made different variations of this two nights in a row. I hope to have some caprese salad tonight. That is if I get all of my errands run and my pickles canned.

 We picked a cart-full of sweet corn over the weekend and froze 38 pints. That is after giving away approximately 5 dozen ears and eating some of the earliest ears fresh. Still some more in the patch too.
 It was a great year for corn here. All of the freezers (that would be three) are now pretty much full. Good thing I'm delivering my sister's lamb to her before we butcher our chickens.

 And speaking of chickens, here are some shots of the broiler chicks at three weeks of age. Belly up to the trough - they are good at what they do! I added the fourth feeder this week and turned on the automatic water bowl.

 The laying hens continue to do very well; the pullets are in full production now and we're averaging about a dozen eggs per day.