I received the call Friday night around 10 p.m. I didn’t recognize the voice but the message was clear. If I wanted any peaches I was to meet him at Cherry Park, northwest corner at 8 a.m. with an envelope full of money.

I asked him if he could prove these peaches were grown in Parker County, and he said yes, he positively could. Each peach was stamped with a big red “P” on it. Hmmm. Seemed suspicious to me.

I had just used my last bag of frozen peaches on Memorial Day to make a peach cobbler for my grandson, Bryan. The offer was tempting, but I’m not one to buy black market goods and I told the caller so. He gave a gravelly laugh and said if I didn’t want them there were plenty of others that would.

I hope there will be some peaches available this year. I’ve read in the paper how there will be a lot less than we usually have. Will we have to import peaches for the festival? I certainly hope not. It wouldn’t be the same. Peaches from Tyler or Oklahoma substituting for our good Parker peaches?

Would the cobblers still cobble? Would the peach shakes still shimmy? Would we still be able to scream for peach ice cream?

If you can get some Parker County peaches, try these recipes. They are so good, though you may have to eat them in the house with the blinds and curtains drawn so no one can see in.



Deep dish peach pie

3/4 cup sugar

3 tablespoons all purpose flour

1/4 teaspoon ground nutmeg

6 cups peeled thickly sliced fresh peaches

2 tablespoons lemon juice

3 tablespoons Grenadine syrup

2 tablespoons butter

Pastry for single crust pie

In large bowl, combine sugar, flour and nutmeg, add peaches and toss until well coated. Let mixture stand 5 minutes. Carefully stir in grenadine and lemon juice. Turn mixture into a 1 1/2 quart casserole or a 10-inch round deep baking dish spreading peaches evenly; dot with butter.

Prepare and roll out pastry to an even 9- or 11-inch circle (depending on dish size). Cut slits in pastry. Place over peach mixture in baking dish. Trim pastry; flute to sides of dish but not over edge. Bake in 375-degree oven for 25 minutes. Turn pie and bake for 30 more minutes until crust is golden. Cool on rack before serving.



Peachy chicken

3 chicken breasts, halved

1/2 cup flour

Salt and pepper

2 tablespoons butter

2 tablespoons cooking oil

1 1/2 cups orange juice

2 tablespoons vinegar

2 tablespoons brown sugar

1 teaspoon basil

1/2 teaspoon nutmeg

4 fresh peaches, peeled and halved

Shake chicken pieces in bag with flour and salt and pepper to taste; brown in butter and oil. Place browned chicken in greased 3-quart casserole dish. Combine orange juice with vinegar, sugar, basil and nutmeg and pour mixture over chicken. Cover and bake at 375 degrees for 1 hour or until tender. Baste often. Place peach halves between chicken pieces, baste well and bake uncovered for 15 minutes longer. Serves six.



I have a feeling the peaches that guy was peddling were hot; fresh from across the border. I would never buy any peaches from a guy like that. Gotta go. Jim is salivating on that peach cobbler I just took out of the oven.



Janis may be reached at jks4417@aol.com. Columns submitted to The Weatherford Democrat by guest writers reflect the opinions of the writer and in no way reflect the beliefs or opinions of The Weatherford Democrat.

Trending Video

Recommended for you