- July 30, 2012 9:19 pm at 9:19 pm #93027
I put this in the canning thread, but on further review decided it needs it own thread due to the short time frame for the deal. From Andy Lynd’s newsletter today:
Juicy tree-ripened peaches are now on sale at the market at the greatly reduced price of five pecks for $50! Now through the close of business Thursday, 8/2/12, buy five or more pecks (a peck of peaches weighs approximately twelve pounds) of yellow freestone peaches and pay just $10 each peck. White Lady and donut peaches excluded from the sale price. Tell your friends and neighbors, break out the canning supplies, and enjoy the fruits of our labors! Peaches are regularly priced at $16 per peck and $9 per half peck. Open daily 9 – 6 and located at the intersection of Morse Rd. and S.R. 310July 31, 2012 12:58 pm at 12:58 pm #508553
Very nice! My wife and I picked a bushel of peaches a couple of weeks ago and canned some, made salsa, and jam.July 31, 2012 12:58 pm at 12:58 pm #508554
Any idea how many pounds of peaches 5 pecks is?July 31, 2012 1:10 pm at 1:10 pm #508555
Joev, when we picked two heaping, heaping bushels of peaches it was about 210 peaches. There are four pecks to bushel.July 31, 2012 1:14 pm at 1:14 pm #508556
Thanks! So 5 pecks = all the peaches you can dream of :)July 31, 2012 2:30 pm at 2:30 pm #508557
And more!July 31, 2012 5:17 pm at 5:17 pm #508558
It is about this many. Boo Yah!July 31, 2012 6:43 pm at 6:43 pm #508559
Joev, when we picked two heaping, heaping bushels of peaches it was about 210 peaches. There are four pecks to bushel.
So you’re saying that they are selling “a bushel and a peck” for $50. Does that come with a hug too?August 1, 2012 11:23 am at 11:23 am #508560
Two gallons of cut peaches frozen, innumerable eaten by my family and I, a peach tart made for dessert last night and you can only barely tell we have made a dent in the mountain of peaches. They may have had babies overnight.August 1, 2012 12:56 pm at 12:56 pm #508561
Derm, that is fantastic. We are getting more peaches tonight to slice up and can. How easy were they to peel?August 1, 2012 1:42 pm at 1:42 pm #508562
Do you know the trick of putting the peaches in boiling water for 30 seconds to make the skins easy to slip off? Saves a whole bunch of time.August 1, 2012 8:26 pm at 8:26 pm #508563
Six gallons frozen peach halves put up
One peach tart last night
Two peach crumbles tonight
Innumerable peaches eaten over the last two days
Eight peaches sent home with my sister after a visit.
Still 3 out of 5 pecks left.August 2, 2012 9:09 pm at 9:09 pm #508564
8 gallons frozen peaches
2 crumbles eaten
1 crumble in the oven
1 tart mostly gone
Innumerable peaches eaten by family and friends
9 half pints of peach jam
8 peaches given to my sister
One peck left….
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