August 24, 2006


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Way down south in Hollis
Peaches are a short-lived local treat
By Susan Reilly

August heat means native peaches in southern New Hampshire.

Fresh peaches are a short-lived treat for those of us up north. Most peaches have been refrigerated and trucked in from warmer climates south of us, reaching the supermarket in quite a different state than the peaches found on local farm stands.

Fresh peaches are great simply rinsed off and eaten out of your hand. Their texture and relatively solid construction make them great for chopping and use in dishes such as salsas, salads and pizza. (Try doing that with a berry.)

While there are few farms in New Hampshire that offer pick-your-own peaches, there are many farm stands, and local farmers’ markets have had heaping bushels of peaches at wonderful prices over the past week.

Millions of Peaches
Two local farms allow you to pick your own peaches.
• Mapadot Orchard, 3 Valley View Lane, New Boston, 487-5521.
• Applecrest Farm Orchards, Inc. 133 Exeter Road, Hampton Falls, 926-3721.

Several local farmstands sell fresh peaches.
• B & K Farm, 130 New Boston Road, Bedford, 472-3947.
• Johnson’s Highland View Farm, 101 Range Road, Windham, 898-3831.
• Lull Farm, 65 Broad St., Hollis, 465-7079.
• Lull Farm, 615 Route 13 South, Milford, 673-3119.
• Misty Meadow Farms, 23 Peabody Row, Londonderry, 434-4768.

Peachy Keen
Recipes beyond the standard cobbler or pie.

Easy frozen peach daiquiris
2 1/2 oz. dark rum
1/4 cup freshly squeezed lime juice
1/4 cup sugar
9 peach ice cubes (see below)
3/4 cups crushed ice
Combine all ingredients in blender; blend smooth. Pour into four stemmed glasses. Garnish with peach and lime slices.

Peach Ice Cubes
4 fresh peaches, peeled and sliced
1 tablespoon lemon juice
Combine in blender; puree. Pour into ice cube trays; freeze. Also, these are great dropped into a flute of Prosecco.

Peach, prosciutto and goat-cheese pizzas
Use your favorite pre-made dough. This recipe is for four individual pizzas.

For topping:
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise. For best results, slightly roast peaches before using on pizza.
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled
2 teaspoons chopped fresh rosemary
Working quickly, brush crust with olive oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
Bake at 450 degrees until crisp and golden, 6 to 8 minutes. Drizzle remaining oil over pizzas and serve.

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07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
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06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
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05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
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04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
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2/09/2006 Biting into the burger with bling
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01/19/2006 The secret lives of chefs
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01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch