After stopping at 4 roadside stands, we learned that freestone peaches were not ready yet and that the early redhaven variety was not as prized for canning. Oh well, I had my heart set on peaches and if I needed to freeze them all then I would!
Hoping that Wenatchee might be just far enough south to have the freestone peaches in season, we took Hwy 2 home instead of Hwy 20. At the Wenatchee farmer's market, we scored. A very friendly lady was selling 20 pounds of organic peaches for $1/lb. Good price. The question was, did I want one box or two? I ended up buying 5 boxes of peaches: 2.25 boxes for me, 1 box for Alex, 1 box for Beth, .5 box for Shari, .25 box for Jessica. I also bought 10 pounds of cherries because they were so good.
What did I do with my treasures?
Rum Soaked Cherries - 16, 4 oz jars
Amaretto Soaked Cherries - 5, 4 oz jars
Amaretto Soaked Cherries and Peaches - 6, 8oz jars
Boozy Cherry Molasses with Rum & Kirsch (3), with Amaretto (4) - 7, 4 oz jars
Sweetheart Cherry Peach Jam - 5, 8 oz jars
Rainier Cherry Peach Jam - 6, 16 oz jars
Hibiscus Peaches - 16, 16 oz jars
Frozen Peaches - 10 lbs
Peach Cherry Rustic Rye Tart - 1, 9-in tart; 8, 3-in tartlettes
Crunchy Top Peach Pie - 1, 9-in pie (Received Honorable Mention at my Neighborhood Association Picnic Dessert Competition!)
Eating - 6 peaches (If I were Lynn, this number would be much higher - to the tune of at least one full box of peaches just for eating.); 3 pounds cherries - Tommy ate about 2 pounds on the way home from Wenatchee.
Could I have used more? Of course! I have already got my eye on this Peach Butter and this Peach Chocolate Dessert Sauce. Next year.