Millions of Peaches

Fresh peaches, peaches in pies, peach salsa, peach smoothies and canned peaches. All good. | Photos by Emily Teel

Making use of pick-your-own bounty 

Once a year, my friend Colleen and I pack ourselves into her Honda for a trip to pick peaches at Mood’s Farm in Mullica Hill, N.J. Once we make it over the Betsy Ross Bridge, the drive to our destination is a short one. Soon we’re in the orchard, shaded by the sickle-shaped leaves of the peach trees.

Relative to pick-your-own berries, peaches accumulate quickly, and it can be difficult to gauge when enough is enough. When we’ve tired of eating them fresh, in pies or chopping them into salsa, we slice and freeze them for smoothies, or opt to can them.

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