Latest news with #peaches
CBS News
7 days ago
- General
- CBS News
California peach harvests are down after warmer winter disrupted trees' sleep cycles
The peaches harvested at Masumoto Family Farm in California's Central Valley are so delicious, they are sought after by world-famous restaurants. But this year's harvest signals trouble: there are 30% fewer peaches to pick due to warmer winters that disrupted the sleep cycles of the trees. Farmers like Mas Masumoto, whose family relies on a 12-week peach harvest for their entire income, are seeing firsthand how climate change threatens their livelihood. "We like to think about it like the trees need to sleep really soundly — and they need a certain number of hours under 45 degrees," Mas' daughter Nikiko said. This past winter, the area's stone fruits, such as peaches, plums, apricots and cherries, didn't get consistent cold weather that regulates the trees' nutrients. Instead, they were interrupted by many warmer days, which could explain why growers have been hit hard. "Some of them actually didn't have a crop at all," said Raymond Mireles, an agriculture advisor with the University of California. "And so ultimately, you know, as these trees get woken up, these trees weren't able to kind of maintain some of their carbohydrates within the roots, and ultimately they don't know when to wake up." Much like a person needs a full night's sleep to be productive, the trees need a full winter's sleep. Now, stone fruit lovers across the country may be beginning to feel the impact. Consumers are paying 23 cents more a pound for yellow peaches and 17 cents more for white peaches. The Masumotos say one of their oldest groves at the farm helped save the day. Mas Masumoto remembers helping plant it with his parents 60 years ago after they were released from a Japanese internment camp. They also passed down old methods of irrigation. "We still use this old system of furrow irrigating, most modern agriculture is using drip irrigation, which only keeps the one plant alive," Masumoto said. "My theory, our theory, is the idea of keeping the soil alive. And I think as our trees have deep roots, they tolerate these swings in temperature and change in climate." The older trees — and old ways — are helping this one family pack and ship 10,000 pieces of fruit a day. But other farmers and lovers of fresh California fruits may not be so lucky in the future.
The Guardian
12-08-2025
- General
- The Guardian
Georgina Hayden's recipe for grilled peach, gorgonzola and thyme tartine
Essentially a fancy name for 'things on toast', a tartine is a topless sandwich that can be piled high with delicious things with no threat of being squished together. I love the simplicity and elegance of this recipe: it is the perfect balance of sweet and sour, spicy and salty, and it feels special at the same time. Griddle and marinate the peaches ahead of time, if you like, and feel free to switch them for nectarines, apricots or whatever you have to hand that looks good for griddling. Prep 5 min Cook 20 min Serves 2 2 peaches (about 200g)Olive oilSea salt and black pepperA few sprigs fresh thyme1 tbsp honey 1 pinch red chilli flakes 1 small ciabatta, or half a large one1 garlic clove, peeled and cut in half150g gorgonzolaA handful of rocket leaves Put a griddle pan on a high heat. Halve the peaches, remove the stones and cut the fruit into wedges. Put the wedges in a small bowl, drizzle with a tablespoon of olive oil and season generously. Add the leaves from the thyme sprigs, toss to coat, then griddle the peach slices for a minute or two on each side, until they take on dark char lines and soften slightly. Return them to the bowl, add the honey and chilli flakes, toss again and set aside. Heat the grill to high. Cut the ciabatta in half horizontally and toast under the hot grill for a couple of minutes, until golden and very lightly toasted. Drizzle each slice with olive oil and rub with the cut side of the halved garlic clove. Cut the gorgonzola into ½cm-thick slices and lay these over one side of the ciabatta halves. Return to the grill for just a minute, until oozy, then top with the dressed peaches. Toss the rocket with any remaining dressing in the peach bowl, arrange on top of the tartines and tuck in.
The Sun
09-08-2025
- General
- The Sun
Four ways to transform tins of fruit into quick desserts your family will love
FOR no-faff puds, always have tins of fruit in your cupboard. Costing from £1.20, these can transform into quick desserts that all the family will love. With strawberries, peaches, pears or pineapples, whip up these delicious dishes in just a few minutes . . . TOPSY-TURVY TREAT: Go retro with a pineapple upside-down cake. You will need sponge ingredients — self-raising flour, butter, sugar and eggs — a tin of pineapple rings, apricot jam and brown sugar. Both Morrisons and Tesco have recipes for the classic pud on their websites. TARTS FROM A TIN: You can make easy individual fruit tarts using a sheet of puff pastry and a couple of cans of peaches. Cut the pastry into smaller individual rectangles, scoring a line all the way around, a centimetre in from the edge, but don't cut all the way through. Brush with whisked egg and then add peach slices into the inner rectangle, adding in a teaspoon of butter, a teaspoon of brown sugar and a pinch of cinnamon. Bake in a hot oven for around 25 minutes and serve with whipped cream. READY IN A TRIFLE: For a tasty trifle, cover the bottom of a serving bowl in trifle sponges or sponge fingers. Pour over a tin of strawberries, peaches or fruit cocktail. Leave for half an hour until the sponges soak up the syrup. Spoon over a tin of custard. Finish with a topping of whipped cream or squirty cream. WHAT A PEAR: Make a delicious pudding in less than ten minutes using two cans of Del Monte pear halves in syrup. From cheese boards to chocolatey desserts – treats to supercharge your brain and prevent memory blips Drain the pears, putting the syrup to one side. Melt a tablespoon of butter in a frying pan. Add the pears and leave them to brown, without stirring, for around six minutes. Add the syrup, turn up the heat and cook for three minutes. Let the pears stand for five minutes and serve with cream, ice cream, pancakes or waffles. All prices on page correct at time of going to press. Deals and offers subject to availability 7 Deal of the day YOU won't have to dig too deep for this wooden sandpit with a canopy from The Range. It's down from £69.99 to £48.99. Cheap treat 7 GIVE yourself a glow-up with the Simple radiance-boost sheet mask, down from £3.99 to £2 at Superdrug. What's new? BUY one toy and get another half price at The Entertainer. The offer – on thousands of items – includes this Early Learning Centre car track, £15. Top swap 7 FILL a space in a lunchbox with Graze Lemon & Blueberry Oat Boost Flapjack Super-food Snack Bars, £2.75 for pack of four at Morrisons. Or Crownfield Lemon Blueberry Superfood Oat Bites from Lidl, are £1.25 for four. Shop & save GREAT for days out, get the Polar Gear dinosaur lunch bag from Argos, down from £9 to £6.75. Hot right now ENJOY meatless meals for less with a 300g bag of Quorn pieces, down from £2.60 to £1.30 at Iceland and The Food Warehouse. PLAY NOW TO WIN £200 JOIN thousands of readers taking part in The Sun Raffle. Every month we're giving away £100 to 250 lucky readers - whether you're saving up or just in need of some extra cash, The Sun could have you covered. Every Sun Savers code entered equals one Raffle ticket. The more codes you enter, the more tickets you'll earn and the more chance you will have of winning!
New York Times
09-08-2025
- Entertainment
- New York Times
No-Bake Peaches and Cream Cake? Yes, Please.
Good morning! Today we have for you: A very peachy dessert for the oven-averse A classic Mark Bittman corn and tomato salad Plus, easy potluck recipes that won't have you regretting being social Peaches and cream, always a dream By Mia Leimkuhler Tiramisù, that layered Italian dessert of espresso-soaked ladyfingers, whipped cream and mascarpone, is perfect as is. It is also perfectly riffable: I have Hetty Lui McKinnon's hojicha tiramisù on my must-make list, and the Thai restaurant near me serves a Thai tea tiramisù that I think about each time I walk by. There is a shallow bowl of fuzzy, fragrant peaches on my kitchen table right now, which means the tiramisù to turn to is David Tanis's no-bake peaches and cream cake. Instead of coffee, you dip your ladyfingers in a syrup of white wine, sugar, brandy (or rum!) and almond extract; commenters helpfully recommend using a regular simple syrup instead for those avoiding alcohol. Lemon-zested ricotta, sliced peaches and crème fraîche lightened with whipped cream softly stack to form layers. And like a tiramisù, this is a great make-ahead dessert, a glorious thing to pull from the fridge on a late-summer Sunday. Featured Recipe View Recipe → Classic mentaiko spaghetti: I keep at least two packets of mentaiko spaghetti sauce mix in my pantry at all times; when the craving hits for a salty, funky, umami-bomb pasta, nothing else will do. But every once in a while I grab a package of mentaiko sacs from the freezer section of my Asian grocery store to make this lush (and easy!) dish from Kenji López-Alt. You can watch him make it here. BBQ chicken: A (probably unnecessary) reminder that a big batch of Sam Sifton's BBQ chicken on the weekend pays off huge dividends during the week. His recipe calls for your favorite barbecue sauce; here's a classic one from John Willoughby, a gochujang BBQ sauce from Tory Miller and Elyse Inamine, and a hibiscus version from Millie Peartree. Corn salad with tomatoes, feta and mint: A five-star Mark Bittman classic for peak corn and tomato, because it won't always be peak corn and tomato season. Last weekend I arranged an impromptu park picnic with some friends, throwing together Genevieve Ko's white bean hummus and Ham El-Waylly's cherry tomato labneh dip in less than an hour (they're both very easy). The weather was warm and the breeze was light, and I thought: I need to do a lot more of this before summer ends. So if you, like me, will be pivoting hard to picnic mode, here are 21 easy potluck recipes you can make in 30 minutes or less. I'm really into this sweet and spicy summer fruit salad from Christian Reynoso, which dresses stone fruit, basil and tomatoes in a chile crisp vinaigrette. Thanks for reading!
Washington Post
08-08-2025
- Lifestyle
- Washington Post
This virgin sangria casts a spotlight on juicy summer peaches
You don't need to move to the country if you want to eat (or drink) a lot of peaches. Nine years ago, when I left my hometown of New York for the beautiful, bohemian streets of Baltimore, I was unaware that I was starting life anew in a veritable peach paradise. I certainly wasn't thinking of discovering peaches' refreshing properties in a nonalcoholic sangria.
