August is National Peach Month and southern Illinois peaches are at their peak. ​The warm climate and sloping hills of southern Illinois are well suited for fruit growing. A hundred years ago, these hills were coverd with fruit trees, supplying Chicago with most of the fruit sold in stores. Today, a handful of those orchards remain, producing peaches for markets and wholesale. Our very own Mileur Orchard is owned an operated by third generation farmers. Mileur Orchard specializes in unique and early season varieties of peaches like donut peaches, white peaches and even nectarines. Mileur Orchard has dozens of varieties of peaches, try a basket each week and see which one you prefer. Once you find your favorite, head out to their store and grab a bushel. Frozen peaches are a great treat in winter!

Nutrition Fun Facts: Peaches are a good source of vitamin A, vitamin C, and fiber. Vitamin A and C act as antioxidants in the body by helping to prevent cell damage. Research currently suggests that antioxidants found in natural sources, such as fruits and vegetables, are more effective than those derived chemically (1).
 
Storage Tips: Peaches can easily bruise and should be handled with care. Do not squeeze peaches at the market to check for freshness, the orchard workers have already done that for you. If peaches are too firm to eat when you buy them, store in a brown paper bag at room temperature until the desired firmness is achieved. Placing unripe fruit in the refrigerator can cause a loss of flavor, texture, and moisture. When peaches are ripe, wash in water and rub of “fuzz,” if desired. Store ripe peaches in a plastic bag for 3-5 days in the refrigerator (2).

Preparation Tips: Peaches can be consumed raw, used in jams, boiled, baked, fermented, dehydrated, canned, pureed, sautéed, and frozen. To remove skins, score peel with paring knife in an X shape along the bottom of the peach. Soak in hot water for 1-2 minutes. Remove from water bath and pull peal off with back edge of knife. Slice and put in quart sized zipper bags, jars, or plastic containers. Add sweetener to taste, and a splash of lemon juice to preserve color,

Sweet corn is great both on and of the cob. I made a quick skillet last Wednesday after market with fresh peppers, onions, summer squash, green beans, sweet corn, and cherry tomatoes that was pretty amazing. All of the produce from fresh from my market basket and the whole thing came together in less than 20 minutes, a win-win after a hot and steamy afternoon at the market. It was a loose adaptation of a succotash, with green beans instead of lima beans. It's quick meals like these that remind me that cooking with fresh, local produce doesn't need to be a time consuming three-course ordeal. That eating local, even on a tight budget and busy schedule is possible.