2008 PRESS RELEASES
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July 22, 2008
IT’S SWEET EATING WITH VIRGINIA GROWN PEACHES
Contact: Marion Horsley, 804.225.3820
How’s summer in Virginia? Just peachy, according to the Virginia Department of Agriculture and Consumer Services. Whether you choose the well-known golden flesh varieties or the unique white flesh versions, Virginia Grown peaches are sweet eating in the Commonwealth during July and August.
In Virginia, peaches are considered prize produce. It’s no wonder. In 2006, Virginia produced 4,000 tons of peaches, valued at more than $3 million. Estimates call for the 2008 peach crop to total 4,200 tons, an increase of 2,600 tons over the 2007 crop which was freeze-damaged, according to the USDA Agricultural Statistics Service.
Some popular varieties of peaches grown in Virginia are Red Haven, medium size fruit with brilliant red skin; Crest Haven, juicy and firm with a bright red blush over orange-yellow; traditional Elberta; and White Lady, called one of the best of the white peaches because of its creamy interior and mild flavor.
How do you choose the best peaches at your local grocer, specialty store, farmers’ market, roadside stand or pick-your-own farm? Make sure they are Virginia Grown. With shorter distances to travel, local peaches are more likely to arrive in perfect condition. Choose peaches that are firm to slightly soft when pressed, mildly fragrant and well-shaped. Local peaches will taste better because they were picked as their flavor peaked. Another bonus with Virginia Grown peaches is optimum nutrition. They will retain more of their naturally occurring Vitamin C, Vitamin A, Niacin and Potassium because local peaches will reach consumers before their potency diminishes. There are other nutritional benefits as well. One medium peach has 40 calories. It’s fat free, sodium free and cholesterol free plus it’s a good source of dietary fiber.
Once you get them home, leave your peaches at room temperature for a day or two until they soften up. If you want them to ripen quickly, place them in a loosely closed paper bag and set it aside for several days. Peaches emit ethylene gas during ripening. In the bag, the ethylene gas surrounds the fruit, speeding up the process. Store ripe peaches in the refrigerator and eat them within a week.
Peaches are divided into categories according to the relative ease of separating the flesh from the pit. With freestones, the pit comes away easily but with cling peaches, parting is such sweet sorrow. Peeling either variety works well with this easy method, especially helpful in dealing with large quantities of peaches, for canning, pickling and baking. Drop the peaches into boiling water for 30 seconds, and then dip them into cold water. You should be able to remove the peel very easily. If you are planning to use sliced peaches in a salad or fruit compote and want to be sure they don’t darken, add lemon juice or ascorbic acid.
Make your summer peachy with Virginia Grown peaches from your local retail grocery or specialty store, farmers’ market or roadside stand. Pick them yourself or select fresh-picked from the many farms and orchards that welcome visitors. Log onto www.virginiagrown.com for the Virginia Grown Guide to Pick-Your-Own and Select-Your-Own Farm Products which has listings of farms and markets that offer peaches.