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Last week I went to one of our local farmer’s markets for some locally grown produce. Pickling cucumbers, green beans—all freshly picked with smudges of dirt still clinging to them. Then alongside the sweet corn, I saw them. Porter peaches. Yes!
In this corner of the world, Porter peaches are the fruits of heaven. They even have a festival in their honor in the tiny town of Porter, OK. I picked out a couple dozen of the fuzzy, rose-colored gems, my mouth watering in anticipation—you know what I’m talking about. Sinking your teeth into the not-too-firm-not-too-soft flesh of a perfect peach and having to lean over quick to keep the juice from dripping down your chin. And the taste—oh my! No doubt summertime peaches are God’s way of making up for the relentless heat and humidity July brings.
While fresh might be the best way to eat a Porter peach, they also make fabulous cobblers. And since this is family reunion and barbecue season, why not score of few brownie points with your guests by serving up a warm cobbler to top off the friend chicken or grilled hot dogs?
Today’s recipe comes Max’s aunt, Edna Mae. I think you’ll like it.
1 cup sweet milk
½ tsp. salt
2 tsp. baking powder
1 cup flour
1 cup sugar
1 Tbsp. butter
4 cups sweetened peaches (heated, but not cooked)
Mix dry ingredients together. Add milk. Pour into 13 x 9 x 2 inch baking dish. Add hot fruit with butter melted in it. Bake in 350 degree oven 30 minutes or until golden brown. Fruit goes to the bottom of pan and a crust will form on top.
Best enjoyed with ice cream or a dollop of whipped cream. Bon apetit!
What are the local summer specialties where you live? Any great recipes you’d like to share? Just let me know and we’ll serve them up here at the Café.