As July comes to an end, peach season prepares to draw to a close as well.

However, there is still a little time to enjoy that juicy, tangy deliciousness.

Fresh, tree-ripened peaches are available at the Natchez and Vidalia farmer’s markets for a few more weeks.

The grower of said peaches is Buddy Miller, who grows about 30 different kinds of peaches on 3000 trees.

Right now, flame prince peaches are ripe, and a few more varieties will ripen up over the next few weeks.

Miller said he starts harvesting in late May and will continue until about mid-August.

He also noted the difference between his peaches and peaches one might purchase at the grocery store.

Miller lets his peaches ripen on the tree, rather than picking them and letting them ripen on the way to whatever vendor they may be sold to.

“(Other vendors’ peaches) are on the truck being shipped while ours are on the tree,” Miller said. “Those last few days are when the flavor and nutrition concentrate and give it that wonderful flavor.”

And to Miller, that flavor boost makes all the difference.

“Biting into a tree ripened peach, with all the juice running down your arm,” Miller said. “That’s just hard to beat.”

Miller said he also likes topping his breakfast cereal with peaches, enjoying peach ice cream or sipping a peach smoothie.

Two Ingredient Peach Sherbet

1 14 ounce can of sweetened condensed milk

About 16 ounces of frozen sliced peaches

 

Add peaches and sweetened condensed milk into a blender or food processor.

Blend until creamy.

Either serve immediately as soft serve, or freeze for a few hours to serve in scoops.

— from scatteredthoughtsofacraftymom.com

 

Peach Upside Down Cake

Ingredients for peach topping:

6 tablespoons butter

2/3 cup packed brown sugar

1/4 teaspoon cinnamon

3 large peaches, peeled and sliced large

 

Ingredients for the cake:

1 1/4 cups flour

1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup softened butter

3/4 cup sugar

1 egg

1 teaspoon vanilla

1/2 cup milk

 

Preheat oven to 350 degrees.

Spray an 8×8-baking dish with cooking spray.

Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl.

Heat until butter is melted.

Stir until well combined and then spread into prepared pan.

Arrange peach slices evenly over brown sugar mixture. Set aside.

In a medium bowl, combine the flour, baking powder and salt; set aside.

In a large bowl, beat ½ cup butter with an electric mixer on medium until light and fluffy.

Beat in granulated sugar until well combined.

Add egg and vanilla, beating until combined.

Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined.

Spread batter evenly over the peaches in the pan.

Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on wire rack for 5 minutes.

Loosen cake from sides of pan; invert onto a large serving plate.

Cool for 10 to 15 minutes more.

Serve warm.

— from cookingwithruthie.com.

 

Peach Smoothie

5 ounces vanilla yogurt

1 1/2 cup fresh or frozen peaches

1/2 cup crushed ice

3/4 cup coconut milk (if needed, substitute milk of choice)

1/2 teaspoon ground cinnamon

1/2 teaspoon sugar (adjust type of sugar and sweetness to preference)

 

Combine all ingredients in a blender until smooth.

— from shewearsmanyhats.com.