peaches Archives - Good Food St. Louis

There’s no better way to get infested with ticks and chiggers than picking wild blackberries. Then there’s the stained fingers, sticky palms, and scratched ankles and arms.

Ah, But There’s an Alternative

Last week Lucy and I picked cultivated blackberries. Tapping into the vines at Eckert’s Orchard in Bellville made the pickin’ less wild. More civilized.

A tractor-pulled cart delivers you to the fields, where berries have been tenderly nourished, watered, fed, and pruned. You’ll see people from around the world, families with young children, even handicapped persons roaming the rows. Both workers and pickers are chatty, which adds to the pleasure of the outing.

It’s not the size of a ping-pong ball, but it’s pretty doggone big.

There a lot to “pick” from at Eckert’s Orchard

The many carts pulled by tractors make the trip to and from the fields easy and fun.

What’s So Great about Blackberries?

To start with, blackberries are loaded with fiber as well as vitamin C. According to researcher Michael Greger, “Women with a higher intake of berries appeared to have delayed cognitive ageing by 2.5 years. So it’s like your brain is 2.5 years younger, if you’re eating berries.” (That’s not a lot, but every little bit counts.)

The Sweet Taste of Nature

Admittedly, Lucy and I nibbled on a few berries as we went along the rows. It kept us inspired to continue and we picked 4 cartons quickly.

You might call blackberries nature’s candy, just right to pop into your mouth anytime. The berries can also be used in smoothies, as a topping for dessert, and for pies and cobblers. If you want something more spirited, try blackberry wine. What ever you do, it’s gonna be BERRY good.

Where the Wild Things Grow

When I was lucky enough to find a good blackberry patch at the farm, it would’ve taken me far longer. So what’s the difference? The cultivated ones are usually sweeter and larger, but the wild ones have more fiber.

Recipes for All Those Blackberries

These recipes are packed with juicy goodness: Blackberry Cobbler and Blackberry Pie. And one that’s a favorite of my daughter-in-law, Lisa. Pear Blackberry Cobbler. made with 4 soft pears and a carton of blackberries.

Pear Blackberry Cobbler

Peachy-keen, As the Old Timers Would Say

The peach trees at Eckert’s were loaded! I got some to share with the family and to top off my morning cereal. Hmm. . . I wonder if a peach sandwich would work for lunch? Recipes for peachy desserts: Peach Pie, Peach and Blueberry Cobbler and Wine-Soaked Peaches.

As Pretty As a Peach

Peach Perfect

Peach Pie

Cuisine Pie

Ingredients

Prepared pie pastry or favorite recipe
8 ripe peaches peeled, pitted and sliced
1/2 cup raw sugar
1/4 cup whiskey bourbon or rum (or 2 Tbs. lemon juice)
Pinch salt
4-5 Tbs. cornstarch
egg wash

Instructions

Put the peaches, sugar, whiskey, and salt in a big bowl and let sit for at least 30 minutes, but longer is better. This releases the juices from the peaches. Strain the peaches and mix the juices with the cornstarch. In a saucepan, cooking the cornstarch mixture until it is thick and translucent. Add the thickened juices back to the peaches in a large bowl.
Roll out the pie dough and put it in a 9″ pie dish. Fill with peaches and create the lattice top.
Brush top of pie with egg wash and sprinkle with sugar. Bake on a baking sheet (in case the juices run over). Cool completely before slicing.
To freeze the pie, place in freezer until completely chilled, then wrap well in plastic, and return to freezer. When ready to bake, place frozen pie in 425-degree oven, don’t defrost. It will just take much longer to bake and you will probably need to tent the crust.
After 30 minutes, drop the temperature to 350 and continue baking until the filling is bubbling and clear. This can take anywhere from 45 additional minutes to 1 1/2 hours (if frozen) and you may need to tent the edge of the pie if it starts to brown before the middle is done.
Kitchen Notes: I used a Pillsbury roll out pie crust for the bottom and lattice. I marinated the peaches, sugar, whiskey, and salt for longer than the 30 minutes called for—closer to an hour. When thickening the juice and cornstarch, be sure to use a whisk rather than a spoon to avoid lumping. I used brown sugar rather than raw, but white would work, too. America’s Test Kitchen ranked Pillsbury roll out crust their favorite store-bought dough.