White House Fruit Farm Recipes

August 2020 - Did you know that peaches are rich in many vitamins and minerals, including Vitamin A, C, K, E, manganese, niacin, potassium, copper and fiber? 

Peaches also have small amounts of magnesium, phosphorus, iron, and some B vitamins. They’re also packed with antioxidants that are beneficial plant compounds to combat oxidative damage and help protect your body against aging and disease. The fresher the fruit, the more antioxidants it contains. Sounds like the perfect sweet treat to us. Stop in and stock up. See you on the farm. 

Peach Crisp

4-5 C WHFF peaches, sliced

½ tsp ground cinnamon

3 Tbsp sugar

1 C plus 3 Tbsp flour, divided

1 C old-fashioned oats

1 C brown sugar, packed

1 C butter, cold

Whipped cream or ice cream (optional)

               Preheat over to 350. Lightly grease 9X13 glass pan. Mix peaches, cinnamon, sugar, and 3 Tbsp flour. Add to pan. Mix rest of flour oats and brown sugar. Cut in butter. Sprinkle butter mixture over peaches. Bake uncovered for 45 minutes. Best served warm with whipped or ice cream. Enjoy!


Gingered Peach Jam

6 WHFF peaches

3 cups sugar

2 Tbsp. Chopped ginger

1 Tbsp. lemon juice

¼ tsp. salt

               Place peaches in large pot of boiling water for 1 min; rinse in cold water and peel. Remove pits and cut into wedges (about 6 cups). Transfer to the bowl of a food processor and pulse until coarsely chopped. In a medium stainless steel saucepan, combine peaches, sugar, ginger, lemon juice, and salt. Simmer over medium heat, stirring occasionally, until thickened, about 30 minutes. Ladle into Mason Jars and cool. Refrigerate overnight. Store in refrigerator for up to 1 month.


Peach Pie

(inspired by www.adrianasbestrecipes.com)

4 WHFF peaches

4 C water

¼ C butter, cold

2 refrigerated pie crusts, thawed or make your own

2 ½ C granulated sugar

1 Tbsp cornstarch

1 Tbsp apple pie spice

1 Tbsp ground cinnamon

1 Tbsp ground clove

1 egg

1/3 C milk

Vanilla ice cream, optional

               Preheat oven to 375. Add 4 C of water to pan and let boil. Add peaches one by one and allow them to soak for 3 – 5 minutes. Peel the peaches and cut into wedges using a pairing knife. Place the wedges in a bowl & season with sugar, spices and cornstarch. Mix well and set aside. Prepare 1 pie crust, as directed in pie plate. Using a fork, prick holes in crust to allow crust to cook through. Add peaches and cut in butter.  Place additional pie crust over peaches and flute edges of pie crust together. Pierce top pie crust with a knife to allow steam to escape. Beat the egg with milk and brush egg mixture lightly on top crust. Bake in the over for 15-20 minutes. Allow to lightly cool. Serve warm with a scoop of vanilla ice cream for the ultimate treat. 


Peach Lemonade

(inspired by www.TasteofHome.com)

4 C water, divided

2 WHFF peaches, chopped

1 C sugar

¾ C lemon juice

1 lemon, sliced

Mint sprigs, optional

               In a small saucepan, bring 2 C water, WHFF peaches and sugar to a boil. Reduce heat; cover, simmer for 5-7 minutes or until peaches are tender. Remove from heat. Cool. Strain, discard peach skins. Enjoy!