Maybe the it’s the bit of short fuzzy hair left on my head that is causing peaches to be on my mind these days. Maybe it’s just a coincidence.  In any case I have come to the conclusion there is no better way to get a serving of fruits and vegetables than a freshly picked peach, still warm from the summer sun.

One is good, two are even better.

In fact at times I’ve found myself wondering if the “Five a Day” serving recommendation can be fulfilled by eating five peaches a day.  They are that good.

Is there such a thing as too many peaches?

Looks like there is.

Does your life ever feel like this?

Sometimes before we realize it we find ourselves straining under the load of too many good things.  It sure is difficult to prune back perfectly good branches that seem to be bearing much fruit.  Yet holding back on the pruning shears can sometime result in heartache later.

Some of that fruit never ripened to usefulness, but instead of crying over what was lost we have enjoyed what we did receive.  In addition to enjoying their straight-from-the-tree goodness we tried a couple of new recipes.  I was lured by some beautiful photos to try my hand at a recipe from Martha Stewart Living.    

 The Peach-Custard Pie  from the June edition of her magazine was quite tasty despite some difficulty I had with managing the cooking time. I followed the recipe instructions to cover the crust during part of the baking to keep it from overbrowning, but still felt that it turned out to be a tad overdone.  The handmade Pate Brisee crust was a bit of trouble and initially seemed to turn out so well, so I was saddened by the slightly too crispy outcome. 

No pictures of my finished product, but Martha’s version is lovely isn’t it?

Despite my struggles with cooking time the pie received my husband’s approval due to the not-too-sweet-peachy custard goodness. 

While looking for a yummy yet healthy treat I found a recipe for Peach Pie Muffins at this food blog, How Sweet It Is. 

The recipe called for 2 cups of whole wheat pastry flour.  Plain old whole wheat flour was what I had on hand, so it had to suffice.

Next, the ordinary ingredients like 1/3 cup of sugar, salt, cinnamon, baking soda and one egg.

Best of all was the healthy stuff such as Greek yogurt, unsweetened applesauce, vanilla extract, and of course, peaches.

We scooped ours into mini muffin tins. 

Sadly, most of these left my house to feed some hungry folks with a new baby in the house, so writing this is giving me the urge to give this recipe another try.  I hope there are still some peaches left on that tree!