Sometimes it’s good to have friends in high places. Many years ago, Mac connected with Steve Ela when they both agreed to serve on the Organic Farming Research Foundation (OFRF) board as farmer-members.
While Mac was building his organic revolution, Steve was growing hundreds of acres of organic peaches, pears and apples in the high plains of Colorado on his family farm. The two stayed in touch and as Elmwood Stock Farm grew we had a desire to provide more fruit offerings to our customers. We don’t grow tree fruit simply because to do so organically in our region is near impossible due to the humid climate. Striking out on finding any local organic orchards, Mac reached out to Steve in order to secure some of his delicious organic peaches for our food and farm family to enjoy! Shortly after, they arrived by special delivery and now they’re ready for you to try.
They’re available in a 3 lb or 20 lb box for online ordering for pickup (no nationwide shipping for now) but are going quick. Once the peaches go out of season we’re excited to receive Steve’s organic pears and apples!
For those of you who have received your peaches and might be looking for another way to use them we’re sharing one of our favorite, easy recipes for peach preserves. Of course it tastes delicious on toast but it also makes a fantastic meat marinade and cracker spread.
Adapted from All Recipes
12 fresh organic peaches, pitted and roughly chopped
4 ½ cups white sugar
1 2 oz package dry pectin
Add 1 cup of the chopped peaches to the bottom of a large saucepan and crush. Add the rest of the peaches and turn the heat to medium low. Bring to a soft boil and cook until the peaches become mostly liquid with some chunks left over.
Pour the cooked peaches into a bowl. Then remove 6 cups of the peaches and put back into the pan. Add the sugar to the pan, turn the heat to medium, and bring to a boil. Slowly stir in the pectin and boil for one minute.
Remove the pan from the heat and pour into hot, sterilized jars, filling to within ¼ inch from the top.