Like our apples, our peaches are Eco-certified, grown using agricultural methods that preserve and protect our orchards’ ecology. Varieties available early in the season are classified as ‘cling-stone’, indicating that the sweet flesh of the peach clings to the pit or stone. ‘Free-stone’ peach varieties become available mid to late season.
Varieties: 25 varieties
Availability: Late July - Late September
More than 25 varieties of tree-ripened yellow and white-flesh peaches and nectarines are available late July through September.
When buying or picking, look for a creamy or golden color. A ripe peach is fragrant, firm, but not hard. It will yield to a gentle squeeze.
Store fully ripe peaches in the refrigerator. Peel peaches by immersing the fruit in boiling water for 30 seconds. Remove with slotted spoon, then plunge into cold water. Slip off skins with the help of a knife. To slice, cut peaches in half around the center, not the natural seam. Gently twist halves apart.
To freeze, peel and slice peaches, mixing 1 quart of fruit with 1 tablespoon lemon juice. Pack in freezer bags or containers. To protect the color of sliced peaches in a salad or dessert, dip the slices in lemon juice.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
- 2 cups Lyman’s fresh peaches, peeled
- 4 teaspoons sugar
- 1 teaspoon lemon juice
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 tablespoons butter
- ground nutmeg
Combine peaches with sugar and lemon juice. Set aside. Beat eggs until fluffy. Add flour, milk and salt. Beat until smooth. Place butter in a 10-inch skillet. Bake at 400° for 4 to 5 minutes, or until melted. Immediately pour batter into hot skillet. Return to oven and bake for 20 to 25 minutes, or until the pancake has risen and is puffed all over. Fill with peach slices and sprinkle with nutmeg. Serve immediately.