Masumoto Farms Heirloom Elberta Peaches

Nothing says summer like a ripe fresh peach, warmed from the sun and so juicy that you have to lean over to eat it so it doesn't run down your entire body (unless of course you want it to).

I received a very special package yesterday from my friend, Robert Schueller, produce guru for Melissa's Produce. Several of Melissa's associates adopted a peach tree at the legendary Masumoto Family Farmjust south of Fresno, Ca.

 

I opened the very carefully packed box and removed two packages of delicate heirloom Elberta peaches. The sweet scent floated out of the box and I knew I had to eat one right away. Some of the very delicate famous peaches were bruised and because I wanted to share a photo with you, I chose the most bruised peach to scarf down immediately. These are the kind of peaches that transport you back to childhood if you were lucky enough to grow up with a tree in your back yard. It's quite hard to decide what to do with these gems, jam, tart, pie or just lean over the sink and devour them. Whatever one decides to do, there is no time to waste, they won't hold long. By this afternoon they will be transformed into an old fashioned cobbler and be only a lingering memory by tomorrow.

 

David Mas Masumoto, third generation farmer and award winning author, is well known for his love of heirloom peaches as you can read about in his book, Epitaph for a Peach. To see a great video of David and his favorite peach, Sun Crest, Click here.

 

 



 

 

Sweet Dream Peaches

Eat a Peach!

French Peach Cobbler

 

(As seen on episode #12008 of California's Gold with Huell Howser, a PBS television series, 2010, featuring the Masumoto Family Farm.)

 

This recipe was shared with me by Dee Jones, one of the "Gilbert Girls" who originally found it in McCall's Cook Book 1963. It's a light, simple and dessert-like cobbler that everyone loves.

 

Filling:
5 c. peeled, sliced peaches 
3/4 c. sugar
2 T. all purpose flour
1/2 t. cinnamon
14 t. salt
1 t. vanilla extract
1 T. soft butter

 

Batter:
1/2 c. all purpose flour
1/2 c. sugar
1/2 t. baking powder
1/4 t. salt
2 T. soft butter
1 egg, slightly beaten

 

Preheat oven to 375 F. Make filling: in a medium bowl, combine fruit, sugar, flour, cinnamon, salt, vanilla and 1/4 c. water. (If peaches are juicy, omit water... I NEVER use water with Masumoto peaches!) Pour filling into 9 x 9 x 1.75 inch baking pan. Dot fruit with butter.

 

Make the batter: In a medium bowl, combine all batter ingredients and beat with wooden spoon until smooth. Drop batter in 9 portions on fruit filling, spacing evenly. The batter will spread during baking.

 

Bake 35-45 minutes, or until fruit is tender and crust is golden brown.

 

Serve warm with whipped cream or ice cream.