Late Summer Means Lots of Maryland-Grown Peaches and Apples

#GetyourFRESHon with late season produce

Credit: Edwin Remsberg

ANNAPOLIS, MD (Sept. 5, 2017) – Marylanders are encouraged to look for all the fresh, local produce available at farmers markets, farmstands and grocery stores as summer winds down.

“The markets are filled with most of the summer crops and now the fall crops are coming in as well,” said Secretary of Agriculture Joe Bartenfelder. “That means late melons are joined by early apples, while the tomatoes keep producing and sweet corn is still available.”

According to the Aug. 27 Crop Progress and Condition report from the Maryland office of the National Agricultural Statistics Service, about 25 percent of the state peach crop has yet to be picked, and apples are 30 percent harvested now.  The apples are rated 91 percent good to excellent in quality at this point. USDA also projects an increase in the peach and apple crops this year. The peach crop is expected to be 7.8 million pounds, and the apple crop is expected to be 46 million pounds—up from 38.4 million pounds in 2016.

The early varieties of apples in Maryland include Rambos, Ginger Golds, Galas and Honey Crisps. Later in September, producers will begin harvesting Red and Gold Delicious, Crispins and Empires. Look for them to be firm when you’re picking out the freshest.

Here are some things to remember about Maryland peaches. First, a tasty ripe peach is soft to the touch, blemish free, and has a sweet, fragrant aroma. Second, Refrigeration will extend the life of peaches for 1 or 2 days. The ideal temperature for ripe peaches is 33 to 40 degrees Fahrenheit.

There are three basic types of peaches:

• Clingstone – flesh clings tightly to the pit. Generally better for cooking and canning.
• Freestone – flesh separates from the pit. Good for eating fresh, as desserts, for cooking and freezing.
• Semi-freestone – flesh is a little harder to separate from pit. Good for eating fresh, as desserts, for cooking and freezing.

Maryland peaches and apples are available at farmers markets, farmstands, pick your own farming operations and grocery stores—not to mention in recipes at restaurants featuring local ingredients. Visit MarylandsBest.net to find sources of local peaches and apples.

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Here are some recipes to try out this late summer with Maryland peaches and apples:

Grilled Maryland Peaches

Ingredients

• 3 Tbsp. white sugar
• 3⁄4 cup balsamic vinegar
• 2 tsp. freshly ground black peppercorns
• 2 large fresh peaches with peel, halved and pitted
• 2 1⁄2 ounces blue cheese, crumbled

Instructions

1. In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with balsamic glaze, and cook for another 2 to 3 minutes.
4. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

(From the National Peach Council)

Weber’s Family Recipe Apple Pudding

Ingredients

• 4 – 6 Winesap Apples
• 1/2 cup sugar
• cinnamon
• butter
• 1/2 cup of sugar
• 1 tbsp butter
• 1 egg
• 1/2 cup flour
• 1 tspn baking powder

Directions

1. Preheat oven to 350 degrees F
2. Cut & peel apples into slices
3. Mix apples together with sugar and cinnamon
4. Place apples in 2 quart baking dish and dot with butter
5. Place in oven for 5 minutes at 350 degrees
6. Cream together sugar and butter
7. Add 1 beaten egg
8. Sift in flour and baking powder and add to cream mixture
9. Spread on top of apples
10. Bake at 350 degrees for 30 minutes or until golden brown on top

(From Maryland Public Television’s Maryland Farm & Harvest and Weber’s Cider Mill and Farm)

Follow Maryland Department of Agriculture on Twitter @MdAgDept