We recently had our photographer come in a capture a little of life around the orchard to show what a typical June day looks like at Kauffman’s. We’d like to invite you to join us, all from the comfort from your arm chair of course, though we’d love to have you come by and visit the market anytime

We wouldn’t go so far as to say he’s a resident pet, but he is certainly taking an interesting in the trees. This may not be a good thing.

Most of the pruning work has happened already, but this time of year is the time to thin fruit to allow the sun to get to the maximum amount of fruit to get a better crop and to take out bad branches. It’s a semi-big job but very enjoyable with the crew.

These trees are Saturn peaches, otherwise known as donut peaches that are called that because they are unusually flat in shape and sweeter in taste. Some people think they have a slight almond overtone, and they have less of an acid content, the stone doesn’t cling to the peach but can be easily popped out, and for a final touch the fuzz on the skin is much less than on regular peaches making it the ideal snack peach. They aren’t in season yet, but start ripening near the last week in July.

Peaceful day in Bird-in-Hand.

We don’t have peaches in season yet, but please do stop by and pick up some sweet cherries, as those are ripening nicely and very delicious. In fact, we whipped up a little something with cherries this past week that hit the spot perfectly.

Sweet Cherry Chocolate Ice Cream

Yield: 1 quart

Ingredients:

3 c (or about 1 pound) pitted and quartered sweet cherries

1 c granulated sugar, divided

1.5 c whole milk

1.5 c heavy cream

4 large egg yolks

2 tsp vanilla extract

3 oz. semisweet chocolate, finely chopped

2 tsp canola oil

Instructions:

1. In small saucepan stir together the cherries and ¼ c sugar. Simmer over medium heat for about 8 minutes or until sugar is dissolved and sauce thickens a bit. Let cool.
2. Set medium sized bowl over a large container of ice water.
3. In medium size saucepan heat milk, cream and ½ c sugar over medium heat, stirring only occasionally until steam appears and the liquid is hot (175°) or about 5 minutes
4. When this mixture is cooking, use separate bowl to whisk the yolks and ¼ c sugar until smooth. Slowly whisk 1 c of hot milk mixture into the yolks to temper them and then slowly mix the remaining tempered yolks into the hot milk mixture and keep on cooking mixture over medium heat until it is hot but not simmering. (180°-185°) Immediately pour into bowl set in ice bath and let cool stirring once in a while. Set for 10 minutes and then stir in vanilla and cover tightly and refrigerate until it is cold. (usually overnight but at least up to 4 hours)
5. A few minutes before churning ice cream melt semisweet chocolate until melted and smooth. (microwave or double boiler works) Stir in the oil and put in Ziploc bag, set aside.
6. Pour mixture into ice cream canister and churn until mixture looks like thick whipped cream. Add cherry mixture. Snip corner of the Ziploc bag that chocolate is in and while machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is all
7. Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Sit down and enjoy!