June has certainly been true to the reputation of being a wet month. Enough already! When the wind was blowing last Sunday it helped to dry up some of the fields and suck up the moisture. The bright side of having the wind blowing was that there were no mosquitoes to fight. I noticed that the potted plants all needed watering on Sunday evening. We can mow our grass about every 4-5 days and everything is so green and lush.

Fresh home grown strawberries are in season, a little later than usual due to our cool wet spring. This weeks recipe is for fresh peach pie, but one could use the strawberries instead. I have never made this using blueberries and blueberry gelatin, but I just might have to try that sometime. Instead of pie crust you could use a graham cracker crust or bake a cookie crust in a 9×13 pan with butter, sugar and flour.

Have a fun filled and safe 4th of July!

Fresh Peach Pie

1 9” Baked pie shell or a crumb crust

1/4 Cup cornstarch

1 1/2 Cups water

1 Cup sugar

1 3 Ounce package of peach or orange gelatin

3 Cups fresh peach slices

Mix sugar, cornstarch and water in pan; bring to a boil and cook until thick and clear. Add gelatin and stir to dissolve. Arrange peach slices in the pie shell. Pour gelatin mixture over the peaches and refrigerate until set. Serve with whipped cream. Other fresh fruit or berries with compatible gelatin could be substituted.