Picking Season: August - Mid Sept.

Selection Tips:
- Choose peaches that are firm to the touch, but whose flesh yield with gentle pressure. The fruits should be unblemished and free of bruises, with a warm, fragrant aroma.
- Look for a well defined crease or cleft that runs from the stem to the point.
- Avoid peaches with any hint of green as they will never fully ripen.
- Under-ripe peaches can be ripened somewhat by placing them in a paper bag punched with holes at room temperature in a spot away from sunlight. Check often for ripeness as they can go from under-rip to overripe in a matter of 24 hours. An apple or banana, both of which exude natural ethylene gas, added to the bag will hasten ripening.

Nutritional Value:
- Peaches' phytonutrients have been shown to inhibit growth of cancerous tumors.
- Peaches are packed with vitamins, minerals and fiber, which helps to aid in digestion.
- Peaches' iron and potassium content helps ensure cell function, balance of fluid and electrolytes and nerve signaling.
- Peaches help guard against blindness with lutein and zeaxanthin content.
- 1 cup of peaches is only 60 calories, is composed of 80% water, and packed with fiber, vitamins, minerals and carotenoids.

Peach Cobbler:

1. Mix shortening, milk, flour, salt, 1/2 c. sugar, baking powder and egg.
2. Grease 8 x 8-inch square pan.
3. Spread batter over bottom.
4. Bring 1 c. sugar and water to boil; pour over peaches and stir, then pour over batter.
5. Bake 350 degrees for 30 minutes.

Peach Pie:

1. Mix gelatin, pudding and water in saucepan and boil on top of stove until thick.
2. Fold in peaches; let stand a few minutes. Pour in baked pie shell.
3. Refrigerate for about 3 hours.
4. Top with whipped cream before serving.