Susan S. Yeske: Dining In - Recipe of the Week

Bucks County peaches at peak in August

Local peaches are in season into September. These were found at the Snyder Farms stand on Route 313 near N. 5th Street, Perkasie.

The long-awaited local peach season is at its peak, just in time for fabulous eating and two festivals this weekend.

Peddler’s Village in Lahaska will hold its annual Peach Festival and Summer Sidewalk Sale Saturday and Sunday, while Manoff Market Gardens in Solebury will hold its annual Peach Festival on Saturday.

Peddler’s Village will feature peaches from Bechdolt Orchards in Hellertown along with a variety of peach foods from special vendors and at stores and restaurants throughout the village. Those will include pies, butters, jams and peach-themed merchandise. That festival is from 10 a.m. to 6 p.m. each day.

Manoff’s will offer hayrides through the orchard, hand-cranked peach ice cream and other peach treats. The festival is from 9:30 a.m. to 4:30 p.m. at the Comfort Road farm.

Like many growers, Manoff’s grows dozens of varieties of peaches that ripen at different times throughout the summer, resulting in a season that extends into September.

Other local growers that are now harvesting peaches are Solebury Orchards in Solebury, Penn Vermont Fruit Farm in Ottsville, Snyder Farms in Perkasie, Bedminster Orchard in Bedminster, TT Farms in Mechanicsville, Tabora Farms in Chalfont, The Market at Delval in Doylestown, Shady Brook Farm in Yardley, Bolton’s Farm Market in Silverdale and Lapinski Farm in Dublin.

This year’s cold spring delayed the peach season, but now that it has arrived the quality of the fruit is high, said Amy Manoff of Manoff Market Gardens.

Peaches are among the most fragrant of fruits, which is no surprise since they are biologically related to the rose. High in nutrients they contain vitamin A, beta-carotene, and vitamin C. They are also a good source of vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B-6, folate, and pantothenic acid. Peaches also include minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper.

We mostly think of peaches as something to eat out of hand, but this amazingly versatile fruit is great for baking, salads, jams and in sauces to accompany meats.

This no-bake pie recipe comes from the Snyder Farms website,, and features fresh peaches in a graham cracker crust.

Peach Glazed Pie
1 cup water
1 cup sugar
2 tablespoons cornstarch
One 3-ounce package peach Jell-O
3 cups peaches, peeled and sliced
One 9-inch inch graham cracker crust or baked pie shell
One 3-ounce package cream cheese, softened
½ teaspoon vanilla

Sift together sugar and cornstarch; add water and stir well. Cook until clear. Add gelatin. Set mixture aside and refrigerate until cool. In pie shell spread the softened cream cheese mixed with enough milk and vanilla to make it spreadable.

Line the peaches on top of the cream cheese. Cover the peach slices with the gelatin mixture. Refrigerate until set. Top with whipped cream before serving.

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