Peachy keen

By Brian J. Lowney

Most folks who live along the South Coast know that July is peach season – a time to savor plump juicy fruit that explodes in your mouth, runs down your chin, and covers your clothes with sweet nectar.

Whether you want to snack on a luscious tree-ripened fresh peach or to use the sweet fruit to make a delicious pie, salad, jam, or other summer treat, the region boasts an abundance of delightful orchards where visitors of all ages can enjoy the bounty of summer fruits and vegetables. At Dartmouth Orchards in Dartmouth, farm owner Brian Medeiros has been busy preparing for what he hopes will be a busy season. “We have been growing peaches all of our lives – for more than 80 years,” Medeiros reveals. “Last year we got hit with a freeze and we lost most of our peach crop,” he lamented, adding that this year, he is hoping to avoid weather conditions, including hail storms and hurricanes, which can wreak havoc on the peach crop. “A lot can happen,” the lifelong farmer continues. “You have to do a lot of praying.” According to Medeiros, his large farm grows 18 varieties of peaches. Some customers prefer yellow peaches while others prefer white-fleshed varieties. “Peach season starts about the third week in July and ends about late September,” he says. “People love my peaches and some customers come every day to buy them.” Medeiros shares that growing peaches is laborious and requires constant dedication. “Our work starts in January with pruning and fixing all the equipment,” he emphasizes. “We monitor disease control. Our work never ends. The trees need constant upkeep.”

The farmer shares that many local farms in the area have been sold to housing developments. “There aren’t many people growing fruit,” Medeiros adds. “It’s a lost art. It takes several years to grow fruit. It’s an investment of the heart.” The busy farmer shares that he is most satisfied when visitors stop at the farm stand, purchase a box of peaches, bite into a piece of the delicious fruit, and the juice lands all over the floor. “When the juice runs down their legs, I know that I did my job,” Medeiros chuckles. Medeiros shares that one of his favorite and most simple summer recipes is to slice fresh garden tomatoes and fresh summer peaches. Layer the thin slices together, gently sprinkle with fresh basil, add some feta and sprinkle with some balsamic vinegar. “You want to taste the peaches and tomatoes,” he says. “This a delicious summer treat. Enjoy.” For more information about the availability of fresh peaches, call Dartmouth Orchards at (508) 992-9337, or visit the stand on Facebook.

It takes several years to grow fruit. It’s an investment of the heart

Aren’t you a peach?

At Noquochoke Orchards in Westport, six generations of the Smith family have been growing peaches and the family

1955 on the historic wharf that dates to the 1700s, isn’t all about summer. Last year they served up a feast of turkey, roast prime rib, sausage stuffing, and more. The restaurant currently offers dine-in and takeout, including some oven-ready dishes like seafood casserole and stuffed lobster.

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Plymouth Rock pays royalty fees to AARP for the use of its intellectual property. These fees are used for the general purposes of AARP. AARP does not employ or endorse agents, producers farm celebrates its 122nd anniversary in or brokers. AARP and its affiliates are not insurers. November. The award-winning orchard sells 16 varieties of peaches, as well as apples, pears, plums, nectarines, quince, blueberries, and a variety of fresh vegetables, including Macomber turnips, a staple at many Thanksgiving dinners. “We have early, middle, and late peaches,” shares Susan “Grandma Sue” Smith, who owns the 92-acre family farm with her husband George. “Our peaches are always fresh-picked and are all-natural,” the family matriarch adds, sharing that she prefers the white variety, which she thinks are “sweeter.” Smith says that with four children, seven grandchildren, and several great-grandchildren, there are always enough workers to help at the busy farm, which attracts legions of visitors from throughout the region and beyond. “People almost cry when we tell them that we don’t have any more peaches,” she shares, adding that as a result of the pandemic, many people are canning and freezing fruits and vegetables more than in previous years. For more information about Noquochoke Orchards, call (508) 636-2237 or visit the orchards on Facebook. Stafford & Company Insurance

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Noquochoke Peach Muffins

Ingredients: 1/2 cup butter or margarine 2 cups flour 1 1/4 cups sugar 2 eggs 1/2 cup milk 2 teaspoons baking powder White’s of Westport 1/2 teaspoon salt 66 State Road, Westport2 cups peeled, diced fresh peaches 508-675-7185Coating and topping: 4 teaspoon shop.lafrancehospitality.com sugar, 1 teaspoon cinnamon

White’s has been offering family-style Directions: takeout and curbside meals pickup for months, so when Turkey Day comes around, it’s a good bet they’ll have a handle (or rather a drumstick) on that too. Currently, the restaurant is offering meal packages and platters like its “Taste of New England” that comes with chowCream butter and sugar, add eggs until well blended, then add milk. Stir in dry ingredients. Coat half of the peaches with the topping mixture. Save the remaining mixture to sprinkle over batter in muffin tins before EST. 1900 TRY OUR PIES! Pork • Meat • Chourico • Chicken Buffalo Chicken • Chili • Salmon Also try Stuffed Quahogs and Desserts der, quahogs and clam cakes or its Italian package of salad, lasagna, meatballs and breadsticks. Both meals serve six. Also baking. Fold fruit into the batter. Put in greased muffin pans (grease top of pan also) or use paper liners (also HOURS: Mon-Fri 7am-5pm, Sat 7am-3pm 1729 South Main St. available are dinner-for-two meal packs grease the top of pans). Bake at 350 Fall River, MA like fish and chips, lobster rolls, bourbondegrees F for 20-25 minutes. Makes CALL 508-676-8605 beef tips, and even kid-sized pasta and meatballs for two. With more than 60 years in the hospitality industry, White’s 12 large muffins or 18 small muffins. Facebook.com/ HartleysOriginalPorkpiesFallRiver is accustomed to cooking for a crowd. Pumpkin Delicious Custom Cakes, Cupcakes and Desserts Old-Fashioned

First you’ll need to concoct cinnamon syrup. Mix ½ cup sugar, ½ cup water, Schedule your and a three-inch cinnamon stick in a ESTATE PLANNING small pan. Bring it just to a boil, turn off check-up today! the heat and let it cool. Remove the cinnamon stick and discard or use it to garnish the cocktail if you like. The syr624 Brayton Avenue • Fall River, MA 508-679-0535 265 Walnut Plain Road Rochester, MA up will last for three weeks in the fridge. www.janesullivanlaw.com 508-763-4905 artisanbakeshop.com

To make the cocktail, fill a shaker halfway with ice. Combine ¼ cup pumpkin puree with three ounces bourbon, two ounces maple syrup, ¼ ounce cinnamon syrup, one ounce orange liqueur, and two dashes orange bitters. Shake well.

Fill two old fashioned glasses with ice, pour in the OPEN FOR FUNCTIONS OPEN FOR TAKEOUT strained cocktail Monday - closed • Tue-Thu 11:30am-9pm and garnish with a Fri-Sat 11:30am-9:45pm • Sun 12-9pm twist of orange peel 177 Columbia St. • Fall River, MA and a cherry. (508) 675-7018

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