They have a cult following, for some it’s the only peach they will eat.  Unlike the freestone varieties which are soft, juicy and come off the stone, Baby Gold clingstone peaches on the other hand need to be cut from the stone and have a firm flesh.  This variety is perfect for grilling, baking and canning, but may people have a preference for eating them fresh because of the taste and texture.  Keep in mind they don’t soften when ripe and stay hard, so don’t wait to enjoy them.  At Rumar Farm we pick our peaches when sun ripened and ready to use.  Here is how to pit a clingstone peach effortlessly.

1. Using a paring knife, pierce the peach at its stem attachment, slicing it along the seam all the way around the fruit
2. Place each half of the peach in either hand. Twist the halves in opposite directions.
3. Pull the halves apart to reveal the pit.
4. On the side with the pit, use the paring knife to cut it out.
5. Peel the peach halves like you would an apple.  (Optional: we love to eat the skin since it’s a high source of antioxidants and fibre!)

In our online store this week: www.rumarfarm.ca

Peaches
Clapp Pears
Zucchini
Cucumber Pickling and Slicers
Eggplants
White Turnips
Garlic Bundles
Lettuce Mix
Stir Fry Mix
Kale and Swiss Chard
New Potatoes
Summer Squash
Herbs, Mushrooms and Fresh Eggs

Ruth and Marc, Rumar Farm