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Peaches rule this weekend

Leitersburg festival puts the fuzzy fruit front and center

Leitersburg festival puts the fuzzy fruit front and center

August 08, 2007|By JULIE E. GREENE

LEITERSBURG - The rain has been sparse this summer.

But don't fret. The peaches will be abundant this weekend during the 28th annual Leitersburg Peach Festival.

Orchardists at Ivy Hill Farm and Barr Orchards in the Smithsburg area expect to deliver more than 32,000 peaches to the two-day festival this weekend.

Ivy Hill Farm, north of Smithsburg, plans to supply 20,000 to 30,000 Loring, Sunhigh and Harmony peaches, while Barr Orchards estimates bringing 12,000 Loring and Sunhigh peaches.

Barr Orchards has been using its irrigation system for about two months, so their peaches are fairly normal size and taste sweet, co-owner Jeff Barr says.

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John R. Martin, who co-owns Ivy Hill Farm with his son John S. Martin, says their peaches that were harvested earlier are a little on the smaller side, while the more recently picked ones are bigger. The peaches are exceptionally sweet.

The final one-third of growth occurs during the last 10 days before a peach ripens, Martin says. About 80 percent of a peach is water.

In addition to fresh peaches, the festival will feature peach cobbler and peach tea made by St. Paul's Lutheran Church's youth group; peach pies made by a Westminster, Md., bakery; peach preserves and peach slushees sold by Ivy Hill Farm; and peach ice cream made by Antietam Dairy in Waynesboro, Pa., says Ray Johns, festival chairman.

While peaches are often eaten for snacks and used in desserts, they also can provide a fresh spin on a breakfast favorite - pancakes. See recipes at right and on page C3.

Peaches aren't the only thing to eat at the festival.

Sausage sandwiches, pit roast beef sandwiches, ham sandwiches, fresh-cut french fries, funnel cakes, kettle corn, snow cones, various jams and jellies, ginger gold apples and nectarines also will be sold, Johns says.

About 75 craft vendors are expected. Entertainment and activities include a peach pie contest, a petting zoo, an antique tractor display and popularity contest, two children's barrel trains, pony rides and a quilt raffle with the winner announced at 5 p.m. Sunday. Two guitarists will perform from 1 to 4 p.m. Sunday and WAYZ-FM will do a remote broadcast from the festival Saturday.

Johns says organizers don't have a way of estimating the crowd at the annual festival, but last year they sold 1,000 peach pies - some by the pie, some by the slice - and more than 300 gallons of hand-scooped peach ice cream.




If you go ...



WHAT: 28th annual Leitersburg Peach Festival hosted by Leitersburg Ruritan Club

WHEN: 10 a.m. to 5 p.m. Saturday, Aug. 11, and noon to 5 p.m. Sunday, Aug. 12

WHERE: Ruritan Community Park, behind the Leitersburg Volunteer Fire Company's fire hall at 21431 Leiter St., Leitersburg

COST: Free admission and parking

MORE: For more information, call 301-797-4419.




Baked Peach Pancakes



1/4 cup butter or margarine
1 cup Original Bisquick mix
3/4 cup milk
4 eggs
2 fresh medium peaches, peeled and thinly sliced or 1 1/2 cups canned or frozen (thawed) sliced peaches, drained
1/4 cup sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees.

Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.

Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Pour half of batter over slices in each pie plate. Stir together sugar and cinnamon; sprinkle over batter.

Bake 20 to 25 minutes or until puffed and golden brown.

Serves 8.

Nutrional amounts per serving: 190 calories (100 calories from fat); 11 g total fat (3 g saturated fat); 105 mg cholesterol; 330 mg sodium; 19 g total carbohydrates (1 g dietary fiber); 5 g protein

Dessert option: Top each serving with a scoop of vanilla or butter-pecan ice cream.

- Recipe courtesy of www.bettycrocker.com




Peach Melba Pancakes



Classic "peach Melba" flavors of peach and raspberry add the flavor punch to delicious pancakes.

2 eggs
2 cups Gold Medal all-purpose flour
1 1/2 cups milk
1/4 cup vegetable oil
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped fresh, canned (drained), or frozen (thawed and drained) sliced peaches
1/2 cup fresh or frozen (thawed and well drained) raspberries
Additional peaches and raspberries, if desiredRaspberry syrup, if desired

Heat griddle to 375 degrees or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).

In medium bowl, beat eggs with wire whisk until well beaten. Beat in remaining ingredients except fruit and syrup just until smooth. Stir in 1/2 cup each peaches and raspberries.

For each pancake, pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.

Makes 18 (4-inch) pancakes.

Nutrional value per pancake: 110 calories (40 calories from fat); 4 g total fat (1 g saturated fat); 25 mg cholesterol; 160 mg sodium; 14 g total carbohydrates (0 g dietary fiber); 3 g protein

Dessert option: Sprinkle pancakes with powdered sugar and serve with a spoonful of softly whipped cream.

- Recipe courtesy of www.bettycrocker.com

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