Ginny’s White Peach Specialty

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Doc & Ginny were characters of my early childhood.Around the time I was 2-5 years old, Mom & Dad would drop us off with Ginny to babysit as they attended one meeting or another. The treat was when Ginny had made some of the rarest preserves I’d ever tasted – White Peach Preserves.

The kicker was she’d add just a few maraschino cherries and we kids would hope to high heaven that they came out on our slice when we had bread, butter & jam.

Ginny’s recipe is lost to time, but here a moderately close example and link to a more modern blogger version of White Peach jam. CLICK HERE–>
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Maple Lawn Farms


Hey Hugh,

What is it about those formative memories that makes them so vivid? You can probably remember something like Ginny cooking fresh white peach jam from your early years, but more than remember it… you can feel it.

I’m fascinated by the brain, memory and learning, so I like to ‘nerd-out’ on podcasts such as Science Friday & Tim Ferris. The farm is full of opportunities to enrich our life experience, because the farm activates so many different senors in the brain.

This weekend, if you’ve never tried a fresh peach, or fresh white peach, off the tree while standing in the orchard listening to the sweet nothing of the unspoiled countryside, you are about to have your brain and your memories put on overdrive.

I live here every day, and still, I soak up new memories, learn new things, discover new nooks & crannies of the farm, new flavors each and every morning.

Then, we open the gates to you.

See you at the farm,

Farmer Hugh

Pap-pap loved him some Burgundy Peaches

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He could pare a peach and keep the skin in a single piece.Pap-pap, as my kids called him, or Grandpa, as me and my sisters called him, was Alfred Spory. Grandma Evelyn and Al were quite a pair and they loved canning peaches. My kids only got to do it a few times before Pap-pap passed away, but what fun times they were.
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Maple Lawn Farms

Burgundy Peach Weekend:

Hey,

Pap-pap preferred Burgundy peaches. Because Burgundy peaches resist browning when you cut’em, which means you have more time to get them in a can, and this is Burgundy Peach Weekend.

This is always the week I think of Pap-pap and those canned peaches. Mason jars stacked neatly with peaches magically levitating off the glass bottom.

If you’d like memories like that, this is your week. Burgundy Peaches are in for this weekend and they ALWAYS sell out.

Here’s the game plan:

  1. Get a friend – Many hands make light the work, as Grandmother Mabel used to say.
  2. Stage the home with good counter top space.
  3. Get to the farm.
  4. Pick 2-4 baskets per family / couple.
  5. Sample a juicy peach in the orchard.
  6. Head back to the home with the counters.
  7. Turn on some music, relax, talk, share, pare and prepare the peaches.
  8. Can like crazy…

…and in ONE DAY, you can have peaches to last the winter!

I know ‘people don’t can anymore’, but since when did we tell our children to be like everybody else?!

Be a rebel. Can some peaches with your friends, dang it. Pap-pap would have loved to help. He loved him some Burgundy Peaches 🙂

See you at the farm,

Farmer Hugh

PS Need a tutorial?[CLICK HERE] Watch this video (you can tell this guy just loves peaches:-), it’s close to the way we did it with Pap-pap. Pap-pap really liked to dice the peaches for 3/4 of our canning, then do a few peach halves at the end. Enjoy!

PPS Note we DO NOT cook the peaches before paring – Keep it FRESH! Many videos online show pre-cooking, but just use tree-ripened peaches and you don’t need to pre-cook them.

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