A couple of weeks ago, I was honored to be asked to judge the peach-recipe competition at Apex Orchards in Shelburne, during the farm’s annual Peach Fest. I love recipe contests, as long as I’m a judge and not a contestant. (For me, competing takes all the fun out of cooking.)
The weather was ideal, sunny but not too warm. I came early and was rewarded with a peaceful time in which to sit and gaze at the spectacular view of the hills behind the farm.
Children with painted faces danced by, and families walked along the hiking trails with their dogs. In the distance I could see the hay wagon taking people on rides, folks heading out to harvest their own peaches, and the sunflower area where visitors could pick those extravagant late-summer blooms.
Eventually, entries arrived (both the foods and their recipes), and the serious business of tasting and judging began.
My fellow judges were Tim “Farmer Tim” Smith, the orchards’ owner, and Susan Grader, the winner of the previous peach-recipe contest. Each of us had little signs in front of our stations decorated by a creative Apex employee.
Making a decision wasn’t easy, in large part because in peach season there is no more succulent and delicious food than a peach. If someone had submitted just a bag of peaches, that entry could easily have contended.
Eventually, we came up with a winner. Lauretta Graves told us she had stopped by the orchard the day before to pick up some white peaches and had decided on impulse to enter the contest.
Her Apex Peach Muffin Delights were pretty as a picture (she placed a peach in the center of her plate of the treats to emphasize the fruit), tasty and surprisingly healthy.
After the contest was over, she explained that she had swapped out some of the fat with applesauce and yogurt. And she had enhanced the flavor by grating her own nutmeg instead of using pre-ground nutmeg. She said she adored the flavor of fresh nutmeg, and I concurred.
My other favorite recipe was a quick and easy one, but it was extremely delicious: a Faux Peach Mimosa.
Creator Tara Lenahan poured 8 ounces cold Green Bee Ginger Buzz soda into a glass jar with a little crushed ice. She then floated little pieces of peach (about half a peach per person) in the soda and garnished the whole thing with a thick slice of peach on the rim of the jar.
The soda was far more gingery than any normal ginger ale. Sipping it through and with the peaches was an idyllic experience on a warm day. I’m thinking of creating my own ginger-and-peach drink to mimic this effect. I’ll report back on my progress.
Meanwhile, I encourage readers to go to a local orchard and stock up on peaches. These fruits are like the current time of year: golden, full of flavor and ephemeral. Savor the moment and the fruit.
Lauretta’s Apex Peach Muffin Delights
Ingredients:
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
1 heavy pinch of salt
a dash of grated fresh nutmeg
1 cup sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 egg
1 5.3-ounce container peach yogurt
1 teaspoon vanilla
2 medium peaches, diced into small pieces
sparkling sugar to taste for the topping
Instructions:
Preheat the oven to 385 degrees. Grease 12 muffin tins.
Combine the flour, the baking soda, the baking powder, the salt, and the nutmeg in a bowl. In another bowl, combine the sugar, the oil, and the applesauce. Beat in the egg, followed by the yogurt and the vanilla.
Add the dry ingredients to the wet ones, being careful not to over mix. The batter will be very thick. Gently fold in about 3 quarters of the peaches, and divide the batter among the prepared muffin tins.
Place the remaining peach pieces on top of the muffins, followed by the sparkling sugar. Bake for 20 to 25 minutes. Makes 12 muffins.
Tinky Weisblat is an award-winning author and singer. Her next book will be “Pot Luck: Random Acts of Cooking.” Visit her website, TinkyCooks.com.