Nearly 50 years after being crowned Brigham City's Peach Queen in 1935, Dorothy Peters remembers it as "the most exciting time of my life." While reigning over the festivities in a formal gown and tiara, Peters (then Dorothy Law) caught the eye of peach farmer Marvin Peters.
"I knew who he was, but he'd never seen me before," she said. "He asked me for a date, and we just kept going together and got married."
A lot has changed since then. Like many other Brigham City farmers, Marvin Peters sold his orchard when he retired and has since passed away. "All the farms are just filling up with houses," said Dorothy, now 85. She regrets that she's not up to walking around at the celebration but plans to watch the parade. After all, it's a tradition.
Brigham City is hosting its 100th Peach Days celebration, billed as "the longest continually celebrated harvest festival in Utah," by the Brigham Area Chamber of Commerce. It began in 1904 as a day off from the harvest and time to celebrate the area's peach crop, and historical accounts talk of visits from governors, senators and presidential candidates in the early years. But the starring role always went to the fresh-picked peaches, with 600 or so bushels often given away each year.
The book "Food Festival, U.S.A." includes a quote from the 1914 Peach Days Edition of the Box Elder News: "The Lord might have made a better fruit than the peach, but He didn't."
This weekend, the one remaining peach farmer left within the city, Nick Valentine, will sell fresh peaches in front of the courthouse, said Jodi Holmgren, a festival spokesperson. Visitors can also snack on Dutch oven peach cobbler, peach smoothies and peach ice cream. You can also find peaches and other produce at the many produce stands dotting U.S. 89 in Willard and Perry. This area south of Brigham City is known as "The Fruitway," and this year's crop is a good one, says Lyle Holmgren, Utah State University Extension agent for Box Elder County. For another taste of nostalgia, drop in at Peach City, 306 N. Main, a drive-in specializing in frozen confections, or the Maddox in Perry, a drive-in and steak house that's more than 50 years old.
Events this year include a parade that begins at 10 a.m. Saturday. An art festival, carnival, Bonneville Rod and Custom Car Show, and a Harley-Davidson exhibit are among the ongoing events that afternoon.
"We also wanted to bring back some of the historical events that they used to do," said Holmgren. "Thirty or 40 years ago, the Native Indians always had a display with their dancing, and this year they'll be there. They also used to do a fish scramble for the kids, where the kids would try to catch carp, and they're bringing that back this year."
For a full schedule, check www.brighamchamber.com or 435-723-3931.
Peach buying tips: Look for a background color of yellow, with no hint of green, according to "Cooking From A to Z," by the California Culinary Academy. Don't worry about how much red color is on the fruit —that's an indication of the variety and not ripeness. The fruit should "give" to gentle palm pressure and have a sweet aroma. Hard fruit can be softened by leaving it at room temperature for one or two days (preferably placed in a loosely closed paper bag).
Here are some recipes from Brigham City's Peach Days and the "Fruitway" along U.S. 89. You can find more at utahreach.org/box%20elder/fruitway/recipes/
FRESH PEACH CHEESECAKE
Crust and crumb topping:
2 1/2 cups graham crackers, crushed
1 cube (or stick) margarine, melted
6 tablespoons powdered sugar
Mix together. Reserve 1/4 cup of mixture for crumb topping, and put the rest of mixture in a 13-by-9-inch pan. Press down to form crust.
Filling:
2 cups water
2 tablespoons cornstarch
1 cup sugar
3-ounce package peach gelatin
4 cups fresh sliced peaches
Cook water, cornstarch and sugar on medium heat until thick. Remove from heat and add gelatin. Allow to cool and add peaches. Pour over graham cracker crust and chill.
Topping:
8-ounce package cream cheese
3 tablespoons milk
1 cup powdered sugar
2 cups whipped topping
Mix cream cheese, milk and powdered sugar well, then stir in whipped topping. Spread on top of peach mixture and sprinkle reserved crumb topping over the top. — Janet Cosgrove, Brigham City (First place recipe, 100th Peach Days Celebration)
DEERAE'S FROZEN FRESH PEACHES
1 can frozen orange juice concentrate
Fresh peaches
Thaw orange juice concentrate. Peel and slice peaches into juice, mix until peaches are coated. Shake off, put into freezer bags and freeze. If doing lots of peaches, add more orange juice concentrate. (You can chill the leftover orange-peach juice for a refreshing drink.) Peaches will retain their bright orange color and delicious fresh-picked flavor. — DeeRae Christensen
FRESH PEACH SHERBET
1 cup sugar
3 cups scalded milk
1 cup light corn syrup
1 tablespoon lemon peel
2 cups mashed fresh peaches
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon vanilla
Stir sugar and milk until sugar is dissolved. Mix in remaining ingredients and freeze until firm. Beat thoroughly and freeze again. — Joyce Matthews
PEACH COBBLER
2 cups sliced fresh peaches
1 cup sugar
1/4 pound (1 stick) butter
1 cup flour
1/2 teaspoon salt
3/4 cup sugar
3/4 cup milk
2 tablespoons baking powder
Cinnamon or nutmeg to taste
Pour 1 cup sugar over peaches and let stand. Melt butter in baking dish and let cool. Mix flour, salt, 3/4 cup sugar, milk and baking powder. Add cinnamon or nutmeg to taste. Spoon this batter carefully into buttered dish. Place fruit on top of batter. Do not stir. Bake 45 minutes to an hour at 370 degrees. — Joyce Matthews
If you go
What: Peach Days
Where: Brigham City
When: Today through Saturday
How much: Free
Phone: 435-723-3931
E-MAIL: vphillips@desnews.com