Peach recipes abound, but here is a simple not-too-sweet cobbler that just beckons for a scoop of vanilla ice-cream and someone special to share it with.
FRESH PEACH COBBLER
1 Tbs. cornstarch
4 cups peeled peach slices
1/4 tsp. cinnamon
1 tsp lemon juice
1 cup flour
1 Tbs sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbs. butter, softened
1/2 cup milk
Heat oven to 400.
Blend 1/2 cup sugar, cinnamon and cornstarch in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-qt casserole. Keep fruit mixture hot in oven while preparing biscuit topping.
Measure flour, 1 Tbs. sugar, baking powder and salt into bowl. Add butter and cut through with knives. Add milk and stir just until moistened. Drop by spoonfuls onto hot fruit.
Bake 25-30 minutes or until golden brown. Serve warm with ice cream.
cranberries, peaches and strawberries.
* New Jersey ranks 2nd in the nation in blueberry production growing 38 million pounds of berries each year.
*The state is also 3rd in the nation in cranberry production
and 4th in peach production.
*Gloucester County grew 36 million pounds of peaches in 2000. This was 55% of all the peaches grown in the state.
*New Jersey farmers planted 3,600 acres of bell peppers in 2000 and are ranked 3rd in the nation for the production of the vegetable.
*New Jersey also grows potatoes, peaches, tomatoes, corn, hay, and soybeans.
*New Jersey has 832,600 acres in farmland.
*The average size farm is 91 acres.
*The market value of agricultural products sold in the state in 2001 was $697,380,000.