In mid July, a team of Ukrop’s produce managers, store managers, zone managers and vice presidents took a trip to Henry Chiles’ peach farm outside of Charlottesville, Va., so we could make sure associates at every store learned why the produce he sells to Ukrop’s is top notch. Chiles’ farm generally supplies all of Ukrop’s popular tree-ripened peaches along with cherries, nectarines and donut peaches.
As Henry and his son, Huff, took the Ukrop’s team on a tour of their packing facilities, produce stand and acres of crops, they talked about their family history and the special care they take to ensure every piece of produce they ship to Ukrop’s possesses the best flavor and quality.
Henry’s two grandfathers started the Chiles farm in 1912, and Henry’s father eventually moved to Virginia from Canada to help run it. Henry began working on the farm when he was 16 and he’s been perfecting his growing techniques ever since. Today the Chiles family grows produce on more than 1,000 acres around Charlottesville. “We’re just a family operation,” Huff says. “All of our family, even our children work here…We work to get the best fruit we can.”
Successful produce farming in Virginia is tough: “About everything we do with fruit is real hard work, from pruning to thinning to hand-picking,” Henry says. Peach trees have to be carefully pruned before growing season to assure as many fruit as possible will receive plenty of sunlight. As they begin to grow fruit, the peach trees are thinned. This means many of the peaches are removed from the trees to allow big, juicy peaches to have room to grow. They are usually spaced between six and eight inches apart. Henry explains that while most trees will grow between 3,000 and 5,000 peaches, by the time the trees are thinned, only about 600 are picked. From here, the selection is narrowed even more when the peaches go through packaging and any peaches with slight defects are removed.
While some growers harvest all their peaches at once and ship them off to stores, the Chiles allow their peaches for Ukrop’s to ripen perfectly on the trees. This means some shoppers can enjoy them immediately, and others only have to place them in bags for a day or so before they can enjoy juicy, peachy perfection. Allowing peaches to ripen this way means the pickers have to visit the vines over and over again, each time picking only the ripest fruit and allowing the rest to continue growing. Huff says, “You have to constantly go over them if you want to pick them right.” Most trees are harvested about six times with between 10 and 20 peaches picked to assure the best fruit is procured each time. As Jeff Salmon, a senior produce associate for Ukrop’s puts it: “Every peach on each tree has a man on a ladder visiting it several times just to pick it and get it to Ukrop’s.”
Along with the difficulty of farming, Virginia weather adds another layer of complications. This past season, there were several hail storms that caused damage to many of the Chiles’ nectarines and donut peaches, making them ineligible for sale. The unpredictable spring weather in Virginia can also stifle crops with late-season frosts. In order to combat unexpected cold weather, Henry and Huff have placed windmills in their fields that they turn on to raise the temperature when necessary. You wouldn’t think a windmill would do the trick, but the Chiles’ have found that moving the air helps heat the trees and keep frost from forming.
In order to assure a longer season, the Chiles family grows more than 20 varieties of peaches. That’s why the peaches in Ukrop’s sometimes vary slightly in size, color or flavor profile. When they’re choosing types, Huff says, “We’re trying to grow varieties that have good taste… Some of our peaches taste great, even though they don’t have that full red color,” so even if the peach is a little more yellow or a bit smaller, you know it’s guaranteed to possess that juicy, bright flavor you can only find in a ripe peach.
Once the tree-ripened peaches are picked, they are packed in the fields and shipped to stores. Henry says his team tries to ship all their products within 24 to 48 hours and the tree-ripened peaches take top priority because they’re picked in their ultimate prime. “We take a lot of pride in our fruit being consumed near where it is grown,” Huff says. Ukrop’s is also proud to have such carefully grown fruit as part of our Local Route.
Along with supporting local growers, Salmon explains that Ukrop’s procures as much local produce as possible because it tastes better. “As soon as you pick an item, it starts losing nutritional value and taste… It’s not just that it’s close and around the corner, it’s better for you and it tastes better.”
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Types of Peaches
Clingstone v. Freestone
All peaches fall under one of these two categories. In a clingstone peach, the pit clings to the flesh (just as the name denotes). In a freestone peach, the pit falls away from the flesh easily.
Yellow Flesh
Most peach varieties in the United States today are yellow flesh. Peaches and nectarines with yellow flesh often have a more tart flavor than white-flesh varieties.
White Flesh
White flesh peaches generally have a sweeter flavor profile. Henry Chiles, whose farm is Ukrop’s exclusive tree-ripened peach provider, says he loves nothing more than biting into an extra-ripe white peach.
Donut
Donut peaches are flat, white-fleshed peaches with an extra sweet flavor. At Henry Chiles’ orchard, the donut peaches are grown with as much care as regular peaches and sorted by hand.
Nectarines
Nectarines can be used interchangeably with peaches in recipes. The main difference between peaches and nectarines is the skin: nectarines aren’t fuzzy like peaches. When choosing
nectarines, look for fruit that’s fragrant and yields slightly to the touch. Ripen them in a paper bag like peaches. Once ripe, store them in the fridge for
up to five days.
TIP: Peeling peaches can be a pain. An easy way to remove the skin is to nick the fruit with a knife, place it in a heatproof bowl, and pour boiling water over the fruit. Allow it to sit for about one minute, then drain the peaches and rinse with cold water. The skins will peel off easily.
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Sweet & Spicy Grilled Peaches: A Chiles Family Favorite
When the Chiles family finds time for a break and a family get-together, they enjoy serving grilled peaches. We sweetened up their recipe slightly: they like it nice and pepper-y. If you crave spicy kick, feel free to double the black pepper.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients:
4 Ukrop’s tree-ripened peaches
1 cup balsamic vinegar
3/4 cup brown sugar
2 lemons, juiced
1/8 cup black pepper
Preparation: Halve the peaches and remove pits. Drizzle with 2 teaspoons of lemon juice each. Cover and set aside.
In a sauce pan, combine vinegar, brown sugar, remaining lemon juice and pepper. Boil, stirring so brown sugar doesn’t burn, until reduced by 1/2.
Place peaches cut-side down on a hot grill that’s been sprayed with nonstick spray or painted lightly with oil. Close and cook for 2 minutes or until peaches have grill marks. Turn over and baste cut sides with the vinegar mixture. Cover the grill and cook for about 3 minutes more or until the peaches are softened.
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Peach Skillet Cake
Serves: 8 | Prep Time: 30 minutes | Cook Time: 30 minutes
Ingredients:
3 Ukrop’s tree-ripened peaches, peeled and sliced
1 tablespoon lemon juice
1/2 cup packed brown sugar
1 egg
2 egg whites
1 cup Food Club reduced-fat vanilla yogurt
1 cup sugar
2 tablespoons canola oil
1 1/2 teaspoons grated lemon rind
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 large cast iron skillet
Preparation: Preheat oven to 350 degrees. Place peaches in a small bowl and mix with lemon juice. Set aside. Coat skillet with nonstick spray and place over medium-low heat. Place brown sugar in skillet and stir frequently. Once melted, remove from heat and arrange peaches in bottom of skillet. Set aside.
In a small bowl, whisk together egg, egg whites, yogurt, sugar, canola oil, lemon rind and vanilla. In a large bowl, mix rest of ingredients. Once blended, mix in wet ingredients. Pour batter over peaches and bake for 30 minutes, until cake is golden brown and a toothpick stuck in middle comes out clean. Remove from oven and cool for at least 5 minutes. Use a spatula to loosen edges of cake, then place a large platter over skillet. Flip upright and gently shake until cake comes loose. Replace any peaches that stick to the skillet. Serve heated and topped with French vanilla ice cream.
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Chicken with Spicy Tomatoes and Peaches
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes
Ingredients:
4 Ukrop’s All-Natural chicken breasts
Salt and pepper to taste
2 tablespoons unsalted butter
1 medium onion, chopped
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 1-ounce piece of fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
3 medium Hanover tomatoes, peeled, seeded and diced
4 Ukrop’s tree-ripened peaches, peeled and sliced
4 teaspoons fresh cilantro, chopped
Preparation: Rinse chicken breasts and pat dry with paper towels. Season with salt and pepper. In a large skillet, melt butter over high heat. Add onions and cook for about 3 minutes until brown and caramelized. Add cumin, cayenne pepper, ginger and garlic. Sauté for 30 seconds. Add chicken breasts, skinned side down, and sauté until browned for about 4 minutes per side. Cover, reduce heat to medium-low, and cook for 6 minutes.
Remove chicken breasts to a cutting board with trough to catch juices or a large pan. Keep warm.
Add peaches and tomatoes to pan and sauté over medium-high heat until crisp-tender, about 5 minutes. You want the produce to be cooked but not mushy. Reduce heat to medium-low and add chicken back into pan with any juice drippings. Allow to simmer for about 2 minutes so flavors can blend. Place 1 chicken breast on each plate. Top with tomatoes and peaches and garnish with 1 teaspoon fresh cilantro.
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Peach Melba Ice Cream Cake
Serves: 6 | Prep Time: 20 minutes
Ingredients:
1 pre-made graham cracker pie crust
2 cups Joe’s Market Peach Melba Gelato
2 cups Food Club French Vanilla ice cream
1/4 cup sweetened shredded coconut (optional)
3/4 cup raspberries, rinsed and dried
3 Ukrop’s tree-ripened peaches
1 tablespoon lemon juice
2 tablespoons sugar
1 can aerosol Cool Whip
Preparation: Allow gelato to soften for about 15 minutes. Stir to blend ingredients, then, using a spoon, spread evenly into pie crust. Cover and chill for 1 hour. Forty-five minutes into chilling, remove vanilla ice cream from freezer and allow to soften for 15 minutes. Place in a bowl. Stir in raspberries and coconut until blended and raspberries are lightly crushed, making ice cream light pink. Remove pie from freezer and spread vanilla ice cream on top. Cover and freeze for at least 1 more hour. Thirty minutes before serving, peel and slice peaches. Mix with lemon juice and sugar. Slice pie and top with Cool Whip and peaches.
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Coconut-Ginger Peaches
Serves: 4 | Prep Time: 15 minutes | Cook Time: 8-10 minutes
Ingredients:
1/2 cup peach nectar
2 tablespoons honey
4 Ukrop’s tree-ripened peaches, skinned and sliced
2 tablespoons finely chopped candied ginger
1/2 cup flaked coconut
Fresh mint sprigs for garnish
Preparation: In a medium bowl, blend together peach nectar and honey. Gently fold in peaches and ginger. Cover and refrigerate for at least 1 hour.
Place coconut on a baking sheet and bake for 8 to 10 minutes at 350 degrees until golden brown. Set aside to cool. To serve, layer peaches and toasted coconut in a parfait glass.
Notes: Peach nectar is a juicy beverage made with peach pulp. It’s very sweet and tastes great in smoothies or mixed with seltzer water. Look for it in the Natural & Organic section.
Candied or crystallized ginger can be found in the spice aisle and is ginger that’s been dried and preserved with a sugar coating.
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Easy Peach Salsa
Ingredients:
3 Ukrop’s tree-ripened peaches, diced
1 small red bell pepper, diced
2 cloves garlic, minced
2 green onions, chopped
1 jalapeño pepper, seeded and diced
2 tablespoons fresh lime juice
Salt and pepper to taste
Preparation: Combine all ingredients in a small bowl and allow to sit for 1 hour so flavors can marry. Serve over grilled pork or chicken or with Joe’s Market Blue Corn Tortilla Chips. You can also serve it in a quesadilla with roasted chicken and queso fresco, or with Monterey Jack and white cheddar cheeses.
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August UVC Discounts and Community Events
Richmond Kickers Ukrop’s Night
August 9
Come out and enjoy food, activities for kids, face-painting and live music at the Ukrop’s Family Fest with the Richmond Kickers on Saturday, August 9th! The fun begins at 4:00 pm at the University of Richmond Stadium, just off the Downtown Expressway. The Richmond Kickers pro soccer team takes the field at 7:00pm. Tickets are just $5.00 for the whole family before 6:00 pm and parking is free! Visit RichmondKickers.com for more information.
25th Annual Carytown Watermelon Festival
August 10, 10 am-6 pm
Be sure to join Ukrop’s and the Carytown Merchants Association for the 25th Annual Carytown Watermelon Festival. Over 100,000 people attend this Richmond tradition which will feature over 60 musicians performing throughout the day, 150 vendors and exhibitors, a huge kids area and activities, lots of great food and of course, truckloads of watermelon. The Watermelon Festival is extremely family, kid and pet friendly!
JDRF Walk
WALK, DON’T RUN…to the nearest cure for Diabetes! On September 21, 2008, join your family, friends and the Richmond community in a three-mile walk to cure juvenile diabetes. The event will take place at Byrd Park and registration will begin at 12:30 pm with the walk starting at 2:00pm. To register your team, visit www.jdrf.org/centralvirginia and click the 2008 Walk to Cure Diabetes icon. For more information call (804) 254-8014.
Richmond Folk Festival-Save the Dates!
October 10-12
Last year more than 175,000 people made their way to historic downtown Richmond's riverfront for a fantastic weekend of music, dance and culture from across America! The National may be moving to Butte, Montana, but the Richmond Folk Festival will be back this year, and the event will look and feel exactly like what you have enjoyed over the last three years! Mark your calendars now—you won’t want to miss out on all the excitement!
Barksdale Theatre at The Empire Theatre presents Guys and Dolls
When June 13-August 17
Where 114 West Broad Street, Richmond
Offer Show your Ukrop’s Valued Customer Card and save $3 off of the $40 single ticket price.
More info: Call (804) 282-2620 or visit www.barksdalerichmond.org for a
performance schedule or to purchase tickets.
Luray Caverns
Discover Eastern America’s largest and most popular caverns. A U.S. Natural Landmark noted for the profuse variety of formations and unsurpassed natural color. From well-lighted, paved walkways explore cathedral-sized rooms with ceilings 10 stories high, filled with towering columns and crystal-clear pools. Also, hear the haunting sounds of the world’s only Stalacpipe Organ. In addition at Luray Caverns, experience the history of America in an exhibit featuring over 140 items relating to transportation including cars, carriages, coaches and costumes from 1725; along with a one acre ornamental garden creating one of the largest mazes in the Mid-Atlantic states.
Show your Ukrop’s Valued Customer Card and save $4 off each adult ticket (13 years and up) to Luray Caverns. Not valid with any other discount. Limit of 6. Good through October 31.
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