Though I once read Ray Bradbury’s “Dandelion Wine” and was entranced by its images of Summer being bottled and retrieved months later, never before have I actually done that thing where you get lots of something fresh and ripe and save it for less bountiful times. Today, I’ve finally broken through. A local fruit farm has perfect peaches for $10.50 a peck, and I couldn’t walk away. I found some basic fruit freezing instructions and got to work.
A peck of peaches, I now know, yields about 5 quarts of peach chunks for freezing, 
plus another quart that you just stick in the fridge and devour over the course of the following hour or so. The only other stuff you need to do this is two cups of sugar, a couple of lemons, five (six if you’re disciplined) quart ziploc bags, a paring knife and a few pots and bowls. ‘Tis the season — don’t miss your chance!
