Peaches

I was reading the Clemson University information on peaches and learned quite a bit, most importantly that my sole peach tree in the backyard does not need a mate. Peach trees are self-fertile and they can self-pollinate by wind.  Although honeybees can assist in pollination, they are not required nor is it necessary to plant two different cultivars near to each other for cross-pollination.^[1] Peaches have been cultivated in China for over 3,000 years. I definitely need to prune my pine tree this spring because it’s shading the peach tree and all of the peach tree leaves need to be exposed to light.

Phenolic acids in peach extract, namely chlorogenic and neochlorogenic acid, was shown to be effective in inhibiting growth of breast cancer cells in lab tests. These acids have the potential to be chemoprotective dietary compounds “because of the relatively high growth inhibition on the breast cancer cell line and the low toxicity exerted on the normal cells.”^[2] Other active compounds in peaches are anthocyanins, flavonoids, and procyanidins; and they’re a good source of vitamins (A, B – folate, and C), potassium, and iron.

Here is one of the things you can do with canned peaches. My egg lady gave me a quart jar of her peaches. She said next fall she’ll have a canning party, so I’ll can peaches off of her tree then. The peaches are already cooked so you can cut the cook time on recipes that call for fresh peaches. I used organic steel cut oats instead of the typical Quaker oats. When I read the Quaker website for the ingredients in Old-Fashioned Quaker Oats, it said to read the label at the store because product formulas can change. That sounds odd; isn’t it just oats?

I’d say this is a cross between peach crisp and cobbler. You can use two pint jars of course. If the peaches are whole, slide a knife through them in a grid and they will easily cut into pieces. Dump the jar into a strainer and shake a bit so you just have the peaches left.

Peach Cookie Cobbler
1 qt jar canned peaches
2 T honey
2 T flour
Topping
1/4 C softened butter
1/2 C brown sugar
1 egg
2 t vanilla
1 C oats
1/2 C flour
1/2 t baking powder
1/4 t salt

Preheat oven to 350. Spread the peaches in a sprayed 8” square baking dish. Drizzle with the honey and sprinkle the flour over the top. In a mixing bowl, cream the butter and sugar. Stir in the egg and vanilla. Add the remaining ingredients and blend on low until combined. Spoon the topping over the peaches (it’s sticky); you will be able to see the peaches through the topping. Bake for 30 minutes.