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["Lisa K.V. Perry" <lisakvperry AT gmail.com>]

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