Peaches are a delicious summer treat, and the Texas Hill Country is famous for their varieties. Not just for canning or eating raw—grilled peaches and Peach Enchiladas are also favorites around here. The Vogel family knows this pitted pleasure well, thanks to many years working with the fruit. Original founders of Vogel Orchards in Stonewall, Nelda and late husband George Vogel, passed along managerial duties in 1998 to their son Jamey and his wife Terri. Stonewall is located 13 miles east of Fredericksburg, on the Pedernales River.
Recipes
Peach Enchiladas are a Peachy Perfect Way to Celebrate Summer
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According to Texaspeaches.com, the 2019 peach crop is very strong and was not negatively affected by recent storms. Stop by the Vogels’ roadside stand, which opened in 1972, on U.S. 290. It’s open daily during peach season from 8:30 a.m. to 6 p.m. The current varieties include Spring Gold, Regal, June Gold, and Carored. They are all clingstone which means the fruit clings to the pit, as opposed to falling off. In addition to peaches, pick up tomatoes, plums, blackberries, watermelons, cantaloupes, various fresh vegetables, as well as homemade cobblers, preserves, jelly, and Peach Butter Chipotle Sauce.
Even more peach-centric is the Stonewall Peach JAMboree, now in its 58th year of celebration. Held on June 20-22, enjoy the annual peach crop with food, music, salsa contest, and the competitive peach eating and pit spitting event. Kevin Fowler will play Friday night; Saturday’s rodeo is followed by a concert and dance with Ronnie Milsap. Booked in June? Then get your peach pleasure via this dessert recipe, courtesy of Nelda Vogel. It is sure to delight!
Ingredients
4 cups fresh peaches, peeled and sliced
1/2 cup sugar
12 to 15 flour or wheat tortillas (regular size)
1/2 stick butter
Cinnamon sugar to taste
Water
9” x 13” pan – spray with cooking spray
For a full list of directions, view the entire recipe from Texas Highways at this link.
