Peaches
There are generally two types of peaches. Freestone peaches have flesh that separates easily from the pit and clingstone peaches whose flesh clings tightly to the pit. Freestones are usually preferred for eating fresh or for freezing, while clingstones are used primarily for canning.

Did you know?
-One medium peach contains only 70 calories and has 1g protein, 8% vitamin A, 2% iron and 15% vitamin C!

Tips:
Once ripe, a peach will keep in the refrigerator up to one week. Do not store unripe peaches in the refrigerator, in a plastic bag or in direct sunlight. Peaches will ripen in a closed paper bag in one to three days.

Recipe:

Peach Slump
A slump is similar to a cobbler. It is fruit covered with dough and baked in the oven. The only difference is that this slump is served inverted on a serving platter.

Ingredients:
8 cups peeled, pitted and thinly sliced peaches
2 T. light brown sugar
1/2 tsp. almond extract
1/2 tsp. nutmeg
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1 1/2 cups flour
2 tsp. baking powder
2 T. sugar
1/3 cup butter
1/2 cup milk
1/4 cup buttermilk
1 egg

Preparation:
Preheat the oven to 400°. Lightly butter 1 1/2 quart baking dish. Combine first 4 ingredients. Spread in bottom of dish. Stir together flour, baking powder and sugar with wire whisk. Cut the butter into the flour mixture until it forms course crumbs. Combine milk, buttermilk and egg. Add to flour mixture. Do not knead. The dough will be sticky, stiff and lumpy. Drop spoonfuls over peaches. Bake for 25 minutes or until top is golden and fruit is bubbling. Cool for 5 minutes. Loosen biscuit from sides of pan and invert onto serving platter.


*Sources include Pennsylvania Produce: A Guide to Quality Produce in PA, Penn State College of Agricultural Sciences Cooperative Extension