Here is an apple and pear orchard we stopped at. The branches are so loaded down with fruit that sticks were used for support.
On the way home, we took an alternate route and stopped at Leavenworth for a little wine tasting and shop purusing. Larry bought me the cutest little teacup and saucer. I collect them and use them...no, not for collecting dust, but actually drinking tea =).
The above photo is me taking back what nature is tenaciously battling me for...the front of the property. We have cedar stumps that were originally chopped down by axe and the stumps are still solid underground. We had some removed and they weighed over 10,000 pounds each. I am slightly stubborn when I get a plan in my head and I refuse to lose. Ground cover will now be my new friend.
I also discovered that I have had a rogue chive plant for who knows how long, growing in a pot off to the side. I practically tripped on it.
Freezer Peach Pie Filling:
6 cups sliced peaches
1/2 cup of sugar
1 1/2 T. cornstarch
1 1/2 T. Minute Tapioca
1/2 t. cinnamon
1/4 t. nutmeg
1/2 t. vanilla extract
Place sliced peaches in a bowl with sugar, cornstarch, tapioca, cinnamon, vanilla and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
Preheat oven to 450 degrees F (230 degrees C).
Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
Peaches were spread out in a single layer and frozen. Later, the peaches will be put into a food saver bag, air sucked out, and put back into the freezer.