Peach Festival.

Last night, I saw on Twitter that there was going to be a Peach Festival this weekend at Schnepf Farms. Since peaches are Cody's absolute favorite food of all time, we decided that it was a must that we go- especially since you can pick your own peaches from their orchard. 

I tweeted and FB'd that we would be there, and our friends Sarah and Jeff saw my posts and decided to meet us there. It was so fun to see them- especially since we haven't seen them since Linnea was two weeks old! We watched a pit-spitting and pie-eating contest, rode the hay ride, ate some amazing peach pie, lusted after the peach cinnamon rolls they had in their bakery, and headed out to the orchard to pick our peaches! Our day in photos:


Our driver:

All of us on the hayride:

Found a little friend on my peach… I wasn't willing to share:

Yes, I realize it looks like I'm not wearing pants in this photo:

Hanging out with Sarah:

We brought home several pounds of delicious, pesticide-free peaches, and now we just need to figure out what to do with them. Now I need some recipes from YOU! Peach pie? Peach preserves? Other ideas? Shoot 'em my way!

3 thoughts on “Peach Festival.

  1. This one is from my friend Sarah ( I didnt’ get a chance to make it cause I ate all of my peaches…..again! Might have to make a 3rd peach picking trip 🙂
    BTW LOVIN’ your short hair!
    Roasted Peach Halves with Crumb Topping
    Serves 6
    4 Tbl unsalted butter, plus more for greasing the skillet
    3 ripe peaches, peeled, halved and pit removed
    ¼ C All purpose flour
    ¼ C Packed light brown sugar
    ¼ C Rolled oats
    ¼ C chopped pecans
    ½ tsp ground cinnamon
    ¼ tsp salt (I half this if I use salted butter)
    Preheat oven to 350. Lightly grease the bottom of a 6 inch skillet with butter.
    Place peaches in the skillet, cut side up. They should fit snugly enough to stand upright. If not, cut a small slice off the rounded bottom of each peach to give it a flat surface to rest on.
    Stir the flour, sugar, oats, pecans, cinnamon and salt together in a small bowl. Add the butter and work it into the dry mixture using a pastry blender or your fingers until the dry ingredients are not longer visible and mixture is combined but still chunky. Sprinkle the crumb mixture in the cavity and mound it on the top of each peach, pressing lightly to keep the crumb mixture in place.
    Bake the peaches in a center rack for 25 to 30 minutes, until the topping is golden brown and the peaches are bubbling around the edges. Let rest for about 5 minutes before serving and serve warm. Best served with vanilla ice cream.

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