Inside My Table #67 | Excerpt
FRESH Fruit
For those who like their fruit fresh, the long, hot days of a Texas summer herald the arrival of the many fruit crops that are available for the plucking from tree or bush. By Diane Moore
Blueberries, blackberries, peaches and figs are among the crops coming into season within the next few weeks. A great way to let kids understand where food comes from is to let them harvest some from the pick-your-own farms scattered across the state.
Here are some of our favorite places. (More are listed at www.pickyourown.org.) So grab a hat and some sunscreen and try harvesting a crop of your favorite summer fruit.
HOUSTON AREA
Moorhead’s Blueberry Farm
19351 Moorhead Road, Conroe
Blueberries $1.50 per pound
Open 7 days a week from 7 am to 9 pm
Call 888-702-0622 to check the conditions of the field or go to www.sayblueberry.com for updates during the season.
The King’s Orchard
11282 County Road 302, Plantersville
Blueberries and blackberries $3 per pound, figs $4.50 per pound, basket for gathering $1
Open Tuesday through Sunday 8 am to 5 pm
Call 936-894-2766 for more information or go to www.kingsorchard.com.
Chmielewski Blueberry Farms
23810 Bauer-Hockley Road, Hockley
Blueberries $1.75 per pound
Open Wednesday and Friday 7:30 am to 1 pm, Saturday and Sunday 7:30 am to 3 pm, by appointment at other times. Call 281-304-0554 or e-mail dawndc@pdq.net.
Matt Family Orchard
21110 Bauer-Hockley Road, Tomball
Blackberries $2 per pound, figs $2.50 per pound
Open Monday through Saturday 8 am to 2 pm or longer, depending on the crowds; Sunday noon to ??, depending on crowds. Tours available.
Call 281-351-7676 or check at www.mattfamilyorchard.com for the latest information.
THE HILL COUNTRY
Margurger Orchard
559 Kuhlmann Road, Fredericksburg
Peaches $20 to $30 per half-bushel (25 to 27 lbs.) depending on variety and quality.
Open Monday through Saturday 8 am to 6 pm, Sunday noon to 6 pm
Call 830-997-9433 or go to www.marburgerorchard.com.
Psencik Peach Farm
255 Pfeiffer Road, bet. Stonewall & Fredericksburg,
Peaches $20 to $24 per half-bushel (25 to 27 lbs.), blackberries $3 per pint
Open Monday through Saturday 9 am to 6 pm, Sunday noon to 6 pm
Call 830-990-0152 or go to www.texaspeaches.com.
HILL COUNTRY PEACH COBBLER
If you are wondering what to do with your extra fresh peaches, Rebecca Rather, owner of Rather Sweet Bakery and Cafe in Fredericksburg, offers this classic cobbler recipe in her book of luscious desserts, The Pastry Queen.
½ cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all purpose flour
1 Tbsp. baking powder
¾ cup milk (low-fat works)
3 cups sliced fresh peaches, skins left on
½ cup firmly packed golden brown sugar
METHOD: Preheat oven to 350°F. Melt the butter in a medium saute pan set over medium-high heat until it bubbles and turns a nut-brown color. Watch the butter closely, as it can go from browned to burned in a few seconds. Pour the butter into an 8-inch square baking dish.
In a medium bowl, stir together the granulated sugar, flour, baking powder and milk. Pour the batter on top of the melted butter. Do not stir. Without mixing, arrange the peaches evenly on top of the batter. Evenly sprinkle the brown sugar over the cobbler.
Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Miraculously, the batter will migrate from the bottom of the pan to cover the peach slices partially. Serve warm or at room temperature. Yield 6 to 8 servings.
LOCAL PICKING SEASONS
Blackberries: May through mid-June
Blueberries: end of May through mid-July
Figs: late July through September
Peaches: mid-May through early August
Note: Peaches do not get sweeter once they are picked. They will get softer, but not riper.
FREEZING BLACKBERRIES & BLUEBERRIES
Do not wash the berries before freezing. Blueberries in particular will toughen if washed before freezing. Just rinse before using.
Freeze in one layer on cookie sheet and then transfer to freezer bags. Berries can be tossed frozen into a blender to make a smoothie and used for baking without defrosting. Just increase the baking time by a few minutes.
Diane Moore was raised on just-picked vegetables from her grandfather’s garden and became a fan of pick-your-own farms after first visiting Moorhead’s Blueberry Farm five years ago. You can reach her at d13moore@hotmail.com.
