Here we are — in the middle of July again — the time of the year when every- thing seems to run to extremes. The days are at their longest. The sun is at its hottest. Everyone seems to feel his laziest. And fresh fruits and vegetables are most abundant.
And of all the fresh fruits and vegetables — one of the most plentiful this month is peaches.
“Peaches come in white and yellow — with cling and free stones. And of these — the yellow-fleshed peaches outrank the white-fleshed varieties in food value, chiefly because they are such a good source of vitamin A.” For instance, that medium-sized dish of yellow peaches that you may be having for dessert tonight will furnish about one-third of the vitamin A that an adult needs every day. Of course, children need vitamin A as well as adults as you know. For vitamin A is necessary to good nutrition at all ages.
“However, aside from vitamin A — there's little difference in food value among peaches. So usually, personal preference and the way you intend to use the peaches is the best guide to help you choose the kind of peaches to buy.”
And no matter what kind of peach you do “buy — here's the way to judge peaches at the store” — according to people who grade peaches for the Federal government.
"Look carefully at the complexion of the peach — the real “background color” of the peach skin underneath those rosy markings. Those rosy markings are pretty "but they really don't tell you anything much about peach ripeness.” On the other hand background peach complexion gives you a good clue.
And here's a comforting thing to remember — cooking the peaches doesn't change the food value of peaches enough to worry about.
"This background complexion should be whitish-green or yellowish. If it is dark green instead — don't buy the peach. For such a peach will never ripen satisfactorily. Instead, it will shrivel and be tough and rubbery and have very little flavor.
"And of course I don't have to tell you — avoid those obvious signs of poor peaches. I refer to such plain things to see as brown spots of peach rot, worm holes, and growth cracks.
Don't pinch every peach in the basket or the box. For every tine you pinch a peach you bruise it. Examine one or two if you like. But rely on your eyes mostly.
"It's wasteful to buy peaches that are badly bruised — because you have to cut away the soft discolored peach flesh underneath. Naturally you'll expect to find a few bruises, though. For this is one of the most perishable of all the fruits and it is bound to get a knock or two somewhere on its way from tree to table.
Avoid peaches that have little skin punctures over them — with gum oozing out of the holes. These small punctures arc circumstantial evidence that worms have been working on that particular peach. Another bad sign is a number of small brown spots on the skin. These may be the beginnings of a form of peach decay that spreads like wildfire."
"For most purposes, you'll want to get peaches that are firm - ripe. But if you are sure you are going to eat them right away — peaches that are soft ripe are all right. If you're buying peaches in a large quantity to use gradually, slightly under ripe peaches are suitable. But make sure that their background color is whitish-green or yellowish. As you want them to ripen, leave them out at room temperature.”
The favorite way to eat peaches probably always will be plain with cream and sugar. But there are plenty of good cooked dishes — such as peach pie made after the fashion of apple pie — and poach cobbler — and peach dumplings.
Roll out to about one-half inch thickness, cut out biscuits, and place them on an un-greased baking sheet. Bake them in a hot oven. ..about 420 degrees… for 10 to 12 minutes. Tor individual servings... break open a biscuit, butter it, and spoon over it plenty of sliced peaches which have been sugared. Top it with the upper half of the biscuit and add more sliced peaches. Served with top milk you have Peach Delight.