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[clhw AT InfoAve.Net (clhw)]

Fresh peaches have been for sale here for about 6 weeks. It also depends on
your zone and your microclimate.
Ours aren't ready yet. Different varieties ripen at various times in
relation to their time of blooming.

When you see wasps and birds taking bites, they're ready!

>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