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  • From: "Lisa K.V. Perry" <lisakvperry AT gmail.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] question by ignorant rube
  • Date: Fri, 18 Aug 2006 14:19:23 -0400

On 8/18/06, Marie McHarry <mmcharry AT gmail.com> wrote:


Tasting delicious is a good cue. Where are you now, Ray. Around here
(central Illinois) we've had ripe peaches and nectarine since late June, and
the local big orchard has peaches that ripen during state fair week, which
is right now. If you want to be methodical about it, you should keep a log,
but in the meantime the only thing to do is to keep checking the fruit.


Also appearance tells you something--are they still greenish, have a
pinkish-red blush or somewhere in between? We have a late ripening
variety--ours are usually ready the end of August, but may be a tad earlier
this year. I remember Labor Day weekend of '03, I canned tomatoes and
peaches all weekend long.

If you don't have brown rot--a brown nasty that very rapidly spreads and
makes the peach completely rotten, then consider yourself lucky. It's been
dryier here lately--which helps keep brown rot in check, so we may have a
great peach harvest this year. Hope so. If we have plenty (after canning
some plain and some for cobbler/pie), I aim to make my first-ever batch of
peach wine. Keeping my fingers crossed.

Good luck to you.

Lisa
sw VA




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