Right, right, right. You're saying, "Peaches and cream again? Those two are really getting lazy." Well, this is different. It's the middle of January here in the northeast and there's not a fresh peach to be found anywhere. But there you have it right there: peaches and cream. We just had a bowl each a few short hours ago.
PW just wrote a story last week about the locally grown and canned Three Springs peaches available at The Fair Food Farmstand. They're good. Really good. $4.50 for a 1lbs. 12oz. can of peaches.
While I didn't need PW to tell me what I have in stock at the Farmstand, I didn't think about making peaches and whipped cream until this weekend. Some friends came over for dinner and brought over some Ibarra for spicy hot chocolate. I whipped up a batch of fresh whipped cream using the double cream available at FFF $6.50 for a sinfully delicious quart. And then I thought about the peaches I had just brought home from work. How I hadn't thought to do this at some point over the last month since we've been getting the Three Springs canned peaches is beyond me. But now, we'll have a bit of summer to last us until fresh peaches are once again locally available. And don't adjust your screens, that does say 38% milkfat – no messing around here.
The peaches are in a light syrup and packed to the brim. Peeled and sliced in half, they've been soaking in the goodness for several months now. Three Springs also canned them in heavy syrup and no sugar varieties, but we don't carry them at the Farmstand.
I like to half the halves and then cut them into sixths for nice chunks.
Half a quart (one pint) of cream plus one Tablespoon of sugar yields quite a bit of whipped cream. Lucky for us, we love us some whipped cream. If you've never had freshly whipped cream and only had ReddiWhip or CoolWhip, please do yourself a favor and try it out. It only takes a few minutes of time behind a hand mixer. If you really want a forearm workout, you could manually whip it up too and if you've got yourself a fan-cay planetary mixer, more power to ya. I only recently discovered freshly whipped cream. I won't be going back.
There are tons of cases of the peaches at the Farmstand now. Lots of heavy cream too. While you're there, check out the locally grown and canned crushed tomatoes the article mentions (and mistakenly states are not available in Philly). The only ingredients are tomatoes and salt – no preservatives! They're deliciously sweet and perfect for sauces (just made a sauce with a can plus onions, shallots, white button mushrooms, cremini mushrooms, garlic, oregano, sage, rosemary, hot pepper seeds, salt and pepper). I want seconds writing this post…
