Grow Local: Barden Family Orchard Peaches
Tuesday, August 24, 2010
When you think of peaches you think of Rhode Island, right? Sure there are some Southern states with peaches, but there are an abundance of delicious peaches on the trees of RI in August and September. This past week I tried some sweet yellow peaches from the Barden Family Orchard and plan on getting a whole lot more before this year’s season is up.
The Barden Family Orchard was started by the current owners’ grandparents in 1931. In 1970 they begin pick-your-own apples and over the last forty years picking-your-own has been expanded to peaches, raspberries, blueberries, cherry tomatoes and pumpkins by Gilbert and Sandie Barden who bought the farm from Gilbert’s grandparents along the way. They also grow many other vegetables and also produce and sell their own apple cider from mid-September through March.
The Bardens grow eighteen varieties of peaches at the farm, some in bigger quantities than others, all of them a type of yellow or white peach. One of their most popular is a white that’s currently available. Sandie Barden described it as extra sweet with a lower acidity, not as tart and has a thinner skin. Now is their busy time of year at Barden, with almost all of their crops ready for harvest and people coming to pick-their-own every day. The farm is open from 9:00 a.m. to 6:00 p.m. Monday through Saturday and 9:00 a.m. to 5:00 p.m. on Sundays.GET THE LATEST BREAKING NEWS HERE -- SIGN UP FOR GOLOCAL FREE DAILY EBLAST
I asked Sandie if she had a favorite use for her peaches and while she loves to make peach pies, she generally has to quickly make and freeze her pie filling now and then make pies around the holidays because the farm is non-stop busy until Thanksgiving. She likes to use a combination of white and yellow peaches for some sweetness and tartness in her pies.
As with almost every crop this year, the peaches at the Barden Family Orchard came in early. Sandie Barden mentioned their blueberries are about gone and the apples and pumpkins are already available, so I wouldn’t recommend waiting to get your hands on some peaches in this unpredictable growing year. If you’re looking for something to do with your peaches during what I’d still consider peak grilling season, look no further than my suggestion below.
Grilled Peaches with Vanilla Syrup and Ice Cream
Ingredients:
1 cup sugar
1/3 cup water
1 vanilla bean, split lengthwise, seeds scraped
1 stick cinnamon
½ tsp salt
4 ripe peaches, halved and pitted
vanilla ice cream
Procedure:
In a small saucepan, combine the sugar with the water, vanilla bean and scrapings, cinnamon stick and salt. Cook over medium heat, stirring until the sugar dissolves and a syrup is formed. Strain the syrup into a clean container and allow to cool.
Light your grill and, over medium-high heat, place your place peach halves, cut side down. After about 3-4 minutes, or until the peach flesh is caramelized (not burnt), turn the peaches over and grill for another 3 minutes.
Place peach halves in bowls with vanilla ice cream and spoon syrup over top. Serves 4 to 8 people depending on size of peaches (and appetites).
Barden Family Orchard 401-934-1413 56 Elmdale Road, North Scituate, RI 02857
Photos David Dadekian
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