Sweet & Savory Peach Chicken


  • 6 Kimmel Orchard Peaches
  • 2 Boneless Skinless Chicken Breast
  • 1 Cup Onion – Diced
  • 1 Regular Size Can Chicken Stock or Broth
  • 2 Tblsp. Lemon Juice
  • 2 Tblsp. of Minced Kimmel Orchard Habanero Garlic
  • 2 Tblsp. Soy Sauce
  • 1 Dash Nutmeg
  • 3 Tblsp. Brown Sugar
  • 1 1/2 Tsp. Cinnamon
  • 2 Tblsp. Kimmel Orchard Hot Peach Sauce
  • Coconut Oil
  • Brown or White Rice
  • Salt, Pepper, Basil, Oregano to Taste


First, slice peaches and place in medium to large saucepan. In the saucepan, add the cinnamon, brown sugar, lemon juice, and nutmeg. Bring to a boil, then turn low and simmer until peaches are very soft and most of the liquid is absorbed and it is a caramel like consistency.

While Peaches are Cooking:

Dice the onion and sauté in a large pan with coconut oil, salt, pepper, basil, oregano, and Kimmel Orchard habanero garlic. Once the onions are browned and caramelized, add the chicken and cook on each side for 3-5 minutes. Add the chicken stock, Kimmel Orchard hot peach sauce, and soy sauce to pan. Bring to a boil, cover and cook until all broth is absorbed. Once the chicken is done, add your cooked peaches and stir until mixed. Serve over rice.

Stay tuned for our side dish of Zesty Zucchini & Corn!


Fresh Peach Pudding

Since we now have peaches available in the Apple Barn here at Kimmel Orchard, we thought we would post a recipe for one of our delicious peach desserts made by our very own staff!

Fresh Peach Pudding


  • 1 cup flour
  • 1 1/2 cup sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 cups fresh peaches
  • 1-2 tbsp. butter

Make a dough of 1 cup flour, 1/2 cup sugar, 1 teaspoon baking powder, a pinch of salt, and 1/2 cup water. Spread in a buttered 8×8 pan.

Slice 2 cups of fresh peaches and place on top of batter. Sprinkle with 1 cup sugar, add 1 lump butter (about the size of a walnut), and 1/2 cup hot water.

Bake for 40 minutes at 350 degrees. Let it cool then serve it with milk, whipped cream, or ice cream! 🙂

IMG_3325 edit


“Tuesday’s With Tyler”– Pruning of Peach Trees

Here at Kimmel Orchard we are known for our delicious apples in the fall, but come late July to mid-August we also have some of the tastiest and juiciest peaches grown in the area.  Although we do not grow the same amount of peach trees as we do apple trees, we will still annually prune our peaches.  I like to prune our peach trees last out of all the trees.  I believe this is what is best for the trees.  There are many reasons why you want to prune your peach trees such as: development of a strong frame work and maintain an open canopy, adjust tree height and width, and adjust the crop load before spring thinning.  In today’s blog I will be writing about how we like to prune our peach trees.

Pruning of Peach Trees

The youngest peach trees we have here at the orchard are 5 years old, so today this blog will be talking about pruning mature peach trees.  When we first approach a tree I like to observe it and make sure that the scaffold branches are in good health.  What I mean by that is check for any split wood or breaks.  This could be a result of a heavy crop load on that limb from the previous year.  You will want to remove that branch if it is broken.  After that, I will make sure there are no suckers at the base of the tree.  If there is any suckers, we will need to remove those.

Next, we will remove any vertical water-sprouts that have developed in the center of the canopy.  Water-sprouts develop from dormant buds in the bark of a limb.  The main reason for removal of these limbs are because they are usually very thick and the weight of any fruit on the limb will not be enough to bend the branch and you will end up with additional shade for your scaffold branches.  After this stage is completed we will then remove any shoots on the bottom side of the branches.  This helps prevent additional weight on the scaffolds from the fruit growing on these downward branches and also helps prevent the branches from breaking.


After these few steps are done we will then focus on the fruiting wood.  We want to cut out any fruiting wood that is going downward or less than horizontal.  The ideal angle for any fruiting wood is about 45 degrees upward.  This will help support the weight of any fruit that grows on that limb.  We will also “top” or cut some of the ends of the fruiting wood off.  This will thin off some of the fruit buds and will also help strengthen the limb and promote good growth for the next year.

After we have completed the pruning of a peach tree it is easy to stand back and think “wow, we took a lot off of that tree,” but that is normal when pruning peach trees.  Once we have completed pruning all of the peach trees here we will then chip all of the branches and limbs that we cut off.  From start to end of peach pruning will take us about a week and a half. (that is if the weather cooperates!)

Oh, and we thought we would tease you with a picture of peaches while we anxiously wait for late July. 🙂


Fruity Flapjacks

 Fruity Flapjacks

fruity flap jack picture
Kimmel Orchard Whole Wheat Pancake Mix
1 egg ( or 2 egg whites)
3/4 c. milk
Kimmel Orchard Peach & Amaretto Syrup
Kimmel Orchard Fresh Peaches & Blackberries
Pre-heat griddle to 400 degree F.  Beat 1 egg (or 2 egg whites) and add 3/4 cup milk and 1 cup of pancake mix. Beat gently to form batter.  Pour onto your hot griddle and flip once after bubbles break.
Add any variety of Kimmel Orchard fresh fruit and top with our Peach & Amaretto Syrup (or any of our syrups) and enjoy with a cup of coffee! 🙂
Almost every ingredient for this delicious recipe can be found in our Apple Barn! (aside from the milk and egg) 🙂

“Just Peachy” Crisp

“Just Peachy” Crisp

just peachy crisp blog


• 7 Kimmel Orchard Peaches

• Kimmel Orchard Apple Crisp Topping

• 4 Tbs. Melted Butter

Preheat oven to 375°. Combine Kimmel Orchard Apple Crisp Topping and butter in a small bowl and mix together. Slice peaches into thin slices, removing the skin and pit. Place peaches into a greased 9 inch pie pan and crumble Crisp Topping over the top. Bake for 30 minutes. Serve with ice cream and caramel.