We’ve gotten a slew of peaches from the CSA share in recent weeks – more peaches than we can eat.
Or really, more peaches than I am currently in the mood to eat.
Don’t get me wrong – summer peaches are fabulous. But frankly, I am peached out. I’ve thrown enough Peach Pits into our compost pile this month to change my zip code to 90210.
(it’s possible I had a poster of Luke Perry hanging on my bedroom wall from approximately 1992 until 1994…)
Depending on where you live, this is a good time of year to load up on peaches from farmer’s markets or road side stands and pop any excess into the freezer for later.
Or in my case, bring home nearly 90,201 peaches from CSA pick up Thursday afternoon and say “oh boy. more peaches.” through gritted teeth.
In an effort to save us from another week of seemingly endless peach eating, I decided to freeze some of the ripest peaches today. A few nectarines too.
Peeled, sliced and into a couple of baking pans –
to freeze flat.
Thanks to the magic of time lapse photography (i.e., time lapsed and I took another picture) here is this same fruit approximately 4 hours later, now frozen and back on my counter.
Ready to be spatula’d off and then transported into a zip lock baggie.
Freezing them flat and then moving them to a bag after they are frozen saves me from having to chip away at a peach iceberg in the weeks to come. It makes it a lot easier to snag a quick handful and throw them into the blender for a smoothie instead of having an excuse to work on my peach and nectarine ice sculpture of Dylan McKay.
Boy this post is really showing my age. I’m suddenly in the mood to go dig out my Debbie Gibson and Tiffany cassette tapes and put my hair in a banana clip. I LOVE YOU DYLAN!! I think we’re alone now, can I make you a peach smoothie? We could have been so beautiful.