Update 7-29-23 Peaches and Flat Corn

We had a very welcome 1.75 inches of rain overnight last night along with a bit of non-welcome wind. The tall sweet corn did not go down, so that's good. The shortest corn was watered and the soil was softer so...well, you'll see what it looked like and what Stan did to remedy the situation!

We are swimming in a room of mostly unattractive peaches; I've frozen about 12 pints so far and made 4 pints of peach pie filling (taking a page from the cherry filling/blueberry filling book--we will have very nice yogurt and waffle toppings come winter!)

These peaches will be tedious to work up...and daily I sort out the rotten ones. But still, after that hailstorm in June, I didn't think we'd get any fruit at all!

Oh, and the Teddy Bear sunflowers are finally blooming--they are adorably fluffy!

Recipe for Peach or Blueberry Pie Filling/ice cream topping

whisk together:
2 1/2 T. cornstarch
3/4 c. sugar
4 cups fresh blueberries or peeled, sliced peaches
1/2 c. water (for blueberries only; peaches make their own juice)
1 tsp. fresh lemon juice or 1/4 tsp. citric acid powder
pinch of slat

cook over medium heat, stirring until thick and sauce is translucent. After removing from heat, you may add 1/2 tsp. vanilla and 1 T. butter. Pour into mason pint jars, leaving 1/2"+ head space, cover with lids and let cool before refrigerating overnight. Once thoroughly chilled, I freeze them.