The peach has wonderful mythic associations. It is a Chinese symbol of immortality, and it is often prominently displayed in depictions of the sage Lao Tzu. There is also a legend that a famous Chinese heroine Ho Hsien-Ku who lived in 7th century BC was transformed into a fairy by eating a supernatural peach. They said ever after that she lived on a diet of moonbeams and powdered mother-of-pearl.
According to Paul Beyerl in A Compendium of Herbal Magick, in Shinto legend, Iznagi, a primary male deity, visits the Underworld where he defeats demons pursuing him by throwing peaches from the land of Light and the Land of Darkness at them. Beyerl adds that the peach is considered by the Taoists to be a sacred food.
I have a lovely amethyst carved pendant from China termed a “peach stone.” According to The Magic in Food, by Scott Cunningham carved peach pits are given to Chinese children as amulets against death. Sprays of peach-blossoms are placed over the front door during the Chinese New Year to guard Chinese homes against negativity. Symbolically they bring the blessings of longevity or perhaps confer immortality. He also suggests that as they have been in China for centuries, with appropriate visualization, peaches may be eaten to induce health, happiness and wisdom.
Every Summer I buy my peaches from a nearby farm stand. The owner always has local ones, ripened on the tree in the sun. They taste like heaven to me, and I understand why they might be considered the fruit of immortality. When I feel ambitious, I buy more than I can eat right away, peel and cut them, add a few drops of lemon juice or a sprinkle or two of sugar, and put them in bags in the freezer so we can enjoy them during the winter.
Versatile peaches can be eaten raw or cooked, as a condiment with meat or chicken or as a sauce over muffins or plain cake. Peaches in cobblers or pies, jams, muffins or even peach shortcake are all wonderful ways to enjoy this delicious fruit. Personally I like them best ripe and unadorned with anything more than the sunlight that warms their lovely plumpness.
I can remember my mother putting them up in canning jars. She would pour sugar syrup over them, then lower them into a big kettle of boiling water. Stored in the basement pantry closet, how good those peaches tasted during the long winters of my childhood. They were such a treat, especially when they were served for Sunday dinner over vanilla ice cream
Try this simple peach sorbet. Fill a plastic baggie or pint container with peeled chunked peaches sprinkled with lemon juice or a bit of sugar. Freeze them until solidly frozen. Have ready a simple syrup using two cups of sugar to one cup of water, stirred until melted, cooled and refrigerated. To serve two combine 2 cups frozen peaches with ¼ cup simple syrup, and 1 Tbs lemon juice. Process until you have soft serve ice cream and serve right away.
The joyful birthday of our country on July fourth happens to be right next to and between my husband Stephen’ birthday on the third and our wedding anniversary on the fifth. Over the many years of our life together what a wonderful time we have had with our celebrations. In the past we would share what we used to call our three days of peace and love with friends. They would come from everywhere and stay for the three days, overflowing our large home and even camping in the back yard. The pool and the hot tub were frequently in use. They were joyous occasions.
Sometimes I use recipes, sometimes not. I have loved to cook ever since I was a small child when I made up mud and berry pies and added dandelion fluff for decoration. I had a spot in the lilac grove on one side of our yard where I kept my play dishes and utensils. When the wind blew, the boards for shelves I stuck between the branches would fall to the ground along with my dishes. That was a most unsatisfactory pantry. I did not learn to cook with real food until after I was married. . My mother did not allow me to make anything but salads and brownies. She did not consider me responsible enough for meal preparation.
Pujakins 