We just can’t help sharing more… more spring blooms… more flowers… more blossoms.
The blueberry bushes are heavily laden with blooms in shades of white, pink and deep red.  The fruit trees just keep treating us with more beautiful blossoms.  Hopefully this week’s freezing cold temperatures and snow flurries will do nothing to harm what should be a bountiful crop of fruit this summer.

Fruity Goodness

It looks like this year’s fruit harvest will be bountiful.  The harsh winter and lack of spring ice storms seems to have produced a bumper crop.  Everywhere you turn the trees are full of fruit.  On Sunday, we picked about 1 1/2 bushels of peaches and maybe about a peck of apples off a small new tree.  We are looking forward to frozen peaches, peach preserves, peach syrup and an apple crisp.  We are also very excited to try a new recipe “Gingered Peach and Blackberry Pandowdy” (from “Rustic Fruit Desserts”) with the addition of the blackberries that Megan picked from the back forty.
Here is a recipe (from “Stocking Up III” by Carol Hupping and the staff of the Rodale Food Center) for Peach Vinegar that I love to make from the peelings and pits.  It is simple, delicious and looks beautiful in a gift bottle.

Peach Vinegar
Use peelings and pits from about 8 lbs peaches, to make this fruity vinegar.  It’s lovely as a marinade for chicken, duck and pork, in salad dressings, or combined with mayonnaise and chicken for a delicious chicken salad.
Tie peelings and pits together in a double thickness of cheesecloth or in a jelly bag.  Combine with 2 cups vinegar in a medium-size stainless steel or enamel saucepan and bring to a boil slowly, then simmer gently 15 minutes.  Remove bag and let stand until cold.
Strain and pour into a hot sterilized pint bottle.  Seal.
The vinegar keeps in the refrigerator for 1 year.
Yield: 1 pint