MacKie Farms

Nevada Peaches

2010-01-03T12:49:00.000-08:00

Can you believe it's 2010? Look how far we have come since 2003! We are now up to 1,000 trees and still growing! It's hard for people to imagine a peach orchard in the desert, but we made it happen and will continue to provide the great flavor of tree ripened peaches.

Ya know, the type that you bite into and juice just runs all down your chin! Mmmm...mmmm...GOOD!

We would like to take the opportunity to thank all of the people who have shared their ideas, recipes, and stories with us. It has been an exciting adventure every step of the way and we are looking forward to more of the same for many more years.

The outlining areas around Hazen are proud to offers fresh produce also. We farmers have to stick together ya know? This year we are hoping to expand our product to more cities and towns in hopes to keep "locals helping locals" alive and kicking. Plus, the fact that most peaches are shipped in from neighboring states and are hard as a rock..haha

We want the people to enjoy fresh, reasonably price peaches, and not have far to travel. If you have any ideas that you would like to share, such as events, markets, recipes, etc., please feel free to contact us. You can also visit our website.

Happy 2010! And let is be one of the greatest years for us all!

More Recipes by Wendy Lucero

2008-03-26T19:26:00.000-07:00

BUSY DAY PEACH COUNTRY STYLE RIBS

3 to 4 lbs. boneless country style pork ribs
2-3 peeled MacKie Farm peaches, roughly chopped (reserve juice)
¼ cup white vinegar
½ cup light brown sugar, packed
½ green pepper, cut into narrow strips
4 Tbsp. cornstarch
Place ribs in slow cooker. Combine peaches with juice, vinegar and brown sugar. Pour over ribs. Cover and cook on low 6-7 hours or until meat is tender.
Remove meat; keep warm. Pour juices into saucepan and add pepper strips. Combine cornstarch with 3 Tbsp. water and add to saucepan. Cook over med. heat until thickened, stirring occasionally. Pour over ribs.
Makes 6 servings.

CURRIED CHICKEN BREASTS WITH PEACHES

4 skinless, boneless chicken breast halves
¼ cup butter, melted
¼ cup honey
2 Tbsp. prepared mustard
½ tsp. curry powder
½ tsp. salt
2 firm-ripe Mackie Farm peaches, coarsely chopped
Preheat oven to 350°. Place chicken in greased pan. Combine remaining ingredients and pour over chicken. Cover with foil and bake for 45 minutes. Uncover, spooning juices over chicken and bake an additional 15 minutes or until chicken is cooked through. Serve with rice.

JALAPENO PEACH JAM

1 ½ cups cider vinegar
¼ cup jalapeno pepper, quartered
9 fresh MacKie Farm peaches, peeled and finely chopped
1 tsp. celery seed
6 cups sugar
1 tsp. allspice
2 pouches (6 oz.) liquid pectin
Combine vinegar and pepper in food processor, pulse until desired fineness is reached. Combine with peaches, sugar, celery seed and allspice in large non-reactive pot and bring to a boil. Reduce heat and simmer 45 minutes, stirring often. Let cool 2 minutes, stir in pectin. Ladle into sterilized jars, leaving ½ inch headspace. Adjust caps and process 20 minutes in a hot water bath.

PEACH BATTER CAKE

2 cups fresh MacKie Farm peaches, peeled and sliced
2 Tbsp. lemon juice
1 ½ cup sugar, divided
1 cup flour
1 tsp. baking powder
½ tsp. salt
3 Tbsp. butter, cold
1 tsp. vanilla
½ cup milk
1 Tbsp. cornstarch
½ tsp. cinnamon
1 cup boiling water
Preheat oven to 350°. Butter 9” pan; layer sliced peaches over bottom. Sprinkle with lemon juice. In mixing bowl combine ¾ cup sugar, flour baking powder, salt and butter. Mix until butter forms small pea-like pieces. Combine milk and vanilla; mix into batter, just enough to allow butter to remain in pieces. Pour batter over peaches. Combine remaining ¾ cup sugar, cornstarch and cinnamon. Mix and sprinkle over batter. Put cake in oven and carefully pour boiling water over cake.

PEACH BREAD PUDDING

1 ½ cups milk
2 eggs, slightly beaten
4 slices french bread toast
1 cup peeled and roughly chopped MacKie Farm peaches
1 cup sugar
½ tsp. cinnamon
Scald milk, add eggs and mix well. Cube toast, add to milk mixture. Add peaches, sugar and cinnamon. Pour into buttered casserole and bake at 350° for one hour, or until custard is set.
Great with ice cream, or pour fresh cream over top.

PEACH-O DE GALLO

½ Red onion
2-3 MacKie Farm peaches
1 clove garlic, minced
½ cup cucumber, diced
1 jalapeno, chopped
2 Tbsp. white wine vinegar
1 Tbsp. olive oil
¼ tsp. fresh oregano, chopped (optional)
¼ tsp. fresh cilantro, chopped (optional)
¼ tsp. fresh mint, chopped (optional)
salt and pepper to taste
Combine all in a bowl. Chill at least two hours.

PEACH VINEGAR

4 cups peeled, chopped MacKie Farm peaches
2 cups white wine vinegar
Put chopped fruit in glass jar or crock. Pour vinegar over, covering fruit entirely (add more vinegar if needed). Place mixture, covered, in the refrigerator for two to ten days, tasting occasionally to test flavor. Strain mixture through coffee filter;bottle and cork. Store in a cool, dark place.

PEACHY HOT CHICKEN WINGS

2-3 lbs. chicken wings
2 very ripe MacKie Farm peaches, mashed
¼ cup ketchup
2 Tbsp. soy sauce
½ tsp. hot pepper sauce
2 green onions, chopped
Bake chicken in a very hot oven (450°) until crispy and done (can also be done on the grill). Put wings in a large, flat bowl or pan. Mix remaining ingredients, tasting to adjust. Pour over wings, tossing to coat. Cover and refrigerate overnight. Place wings on a baking sheet in a single layer and cook at 450° until cooked through and sizzling, basting occasionally. Plate, garnish with chopped green onions.

PEACHY SWEET AND SOUR MEATBALLS

2 Lbs. lean ground round
2 cups ketchup
1 cup packed light brown sugar
1 Tbsp. prepared mustard
2 tsp. Worcestershire sauce
2 tsp. soy sauce
3 firm-ripe Mackie Farm peaches, peeled and coarsely chopped

Shape ground beef into 1” balls and place in shallow baking pan. Bake at 425° for 15 minutes or until lightly browned. Drain; place in sprayed slow cooker.
Combine remaining ingredients. Add ¼ cup water and pour over meatballs. Cover and cook on high 1 ½ to 2 hours or until sauce has thickened. Serve with toothpicks.
Makes 60

SLOW COOKED PEACH HONEY MUSTARD CHICKEN

8 chicken thighs, skinned
2 MacKie Farm peaches, peeled and roughly chopped
¼ cup packed brown sugar
½ cup honey
¼ cup Dijon mustard
2 Tbsp. fresh lemon juice
Place chicken in sprayed slow cooker. Combine remaining ingredients and pour atop chicken. Cover and cook on low 5-6 hours or until chicken is cooked through.
Makes 4 servings.

VANILLA FILLED PEACH FRUIT TART

Crust:
¾ cup butter, softened
1 ½ cups flour
½ confectioner’s sugar
Preheat oven to 300°. Beat butter and sugar until fluffy, slowly add flour. Press mixture onto bottom and up sides of 12” tart pan. Bake 25-30 minutes or until light brown. Cool.
Filling:
1 bag vanilla chips (10 oz.)
¼ cup whipping cream
8 oz. cream cheese, room temperature
Microwave vanilla chips and whipping cream at high for 2 minutes or until chips are melted (stirring after each 2 minute increment) and mixture is smooth. Beat in cream cheese. Spread on cooled crust.
Peel and slice 2-3 MacKie Farm peaches; arrange over filling.
Topping:
½ cup sugar
2 Tbsp. cornstarch
1 cup orange juice
1 tsp. lemon juice
In small saucepan, combine sugar and cornstarch. Stir in juices. Cook over medium heat, stirring constantly until thick. Cool completely. Pour over fruit layer.
Serves 8-10

NUTRITIONAL VALUE
A medium-sized fresh peach is full of vitamins and minerals, including vitamin A, vitamin C, riboflavin, and beta carotene. Peaches are also low in calories, fat-free, sodium-free, and cholesterol-free.
Serving Size 1 Medium Peach
Calories 40
Protein 0.6g
Carbohydrates 10g
Fat 0g
Cholesterol 0mg
Sodium 0mg
Dietary Fiber 1.5g
Vitamin A 47RE

MacKie Farms Peach Recipes (by Wendy Lucero)

2008-03-26T19:23:00.000-07:00

THAI CHICKEN FILLED PEACHES

A perfect appetizer for a warm evening!
4 med. MacKie Farm peaches
½ cup shredded cooked chicken (about 3 oz.)
2 tsp. bottled Thai garlic chili sauce or chili sauce
2 tsp. snipped fresh cilantro
Fresh cilantro leaves (optional)
Cut the peaches into quarters and remove the pits. Carefully scoop out some of the fruit, leaving a ¼” thick shell inside the peel. Chop the scooped-out portion of the fruit.
In a medium bowl, combine chopped fruit, shredded chicken, garlic-chili sauce and snipped cilantro. Spoon 1 rounded tsp. chicken mixture onto each peach quarter. If desired, garnish each serving with a cilantro leaf.

3’s DUTCH PANCAKE WITH PEACH COMPOTE

This recipe is easy to remember, but you must use a cast-iron skillet.
The 3’s:
3 eggs
¾ cup milk
¾ cup flour
1 cube butter
Put cast iron skillet with one cube of butter in the oven, then heat oven to 425°. While butter is melting, mix the 3’s in the food processor or a blender (this will add the necessary air to the batter). When butter is melted, pour batter into skillet and bake for about ½ hour. The pancake will rise and will be done when golden around the edges.
Peach Compote:
3 or 4 MacKie Farm peaches, peeled and sliced
2 Tbsp. brown sugar
pinch of cinnamon
raisins, optional
rum, optional
Mix all together in a saucepan, cover and simmer over med-low heat until it thickens, about 15 minutes, stirring occasionally. If needed, add a little water (you may also use a little rum, to taste) to prevent sticking. Serve atop the Dutch Pancake.
Note: This breakfast dish is also delicious with a dollop of sour cream on the pancake, topped with fresh peaches and a sprinkle of brown sugar.

EASY PEACH BLUEBERY NAPOLEON

1 pkg. wonton wrappers
vegetable oil
fresh peeled, sliced MacKie Farm peaches
fresh blueberries
whipped topping
cinnamon
Pour enough oil into small saucepan to come 1/4 inch up sides of pan. Heat oil over medium-low heat. Fry wontons in oil, one at a time, about 15 seconds for first side and 10 seconds for second side. Transfer fried wontons to paper towels to drain Sprinkle fried wontons with cinnamon. Cool completely.
Place one fried wonton on a dessert plate, spreading about 1 Tbsp. of the whipped topping on top of the wonton. Arrange two peach slices and three or four blueberries over whipped topping. Spoon another Tbsp. of the whipped topping over the berries. Top with another wonton. Repeat layers two more times. End with whipped topping and garnish with one slice of peach and a few blueberries. Add a mint sprig for fun and color, if you like.
Serve immediately.

FRESH PEACH LUSH

First layer:
1 cup chopped pecans
1 cup plain flour
½ cup butter, melted Mix above ingredients and spread in 13 x 9 pan. Bake at 350°F for 15 minutes. Cool completely.

Second layer:
8 oz. cream cheese, softened
8 oz. Cool Whip
1 cup powdered sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon Mix and spread over cooled crust.

Third layer:
3 cups sliced MacKie Farm peaches
2 ½ tablespoons cornstarch
1 cup sugar
1 teaspoon almond flavoring Combine peaches, cornstarch and sugar. Cook over medium heat for about 5 minutes - until thick. Remove from heat and add flavoring. Cool completely and spread over second layer. Top dessert with 8 oz. Cool Whip.

GREEN TOMATO PEACH RELISH

5 lbs. green tomatoes
1 lb. firm-ripe MacKie Farm peaches
2 onions
2 garlic cloves
4 ½ cups brown sugar
2 ½ cups white wine vinegar
1 Tbsp. sea salt
1 cup golden raisins
1 tsp. ground cinnamon
Chop the tomatoes; peel and dice the peaches. Peel and chop the onions and garlic. Place all in a non-reactive pot and add remaining ingredients. Bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until the chutney thickens, about an hour. Ladle into warmed, sterilized jars. Seal. Process in boiling water bath for 20 minutes.
Let sit on your shelf for about a month for the best flavor.

ICED FRESH PEACH TEA

6 teabags

6 cups cold water

3 ripe MacKie Farm peaches, pitted and sliced

Honey

1 lemon, juiced
Bring water to a boil in a saucepan. Turn off heat. Add sliced peaches and teabags. Steep for about 5 minutes.
Remove peaches; reserve in refrigerator. Stir honey and lemon juice into tea to taste.
Allow tea to cool and strain into a pitcher. Refrigerate until thoroughly chilled.
To serve: Fill tall glasses with ice, place a few chilled peach slices in each glass, pour tea over the peaches. Can be topped with a sprig of mint for garnish.

LOW FAT PEACH POUNDCAKE

Vegetable cooking spray
1/3 cup vegetable oil
½ cup vanilla low fat yogurt
1 ½ cups sugar, divided
3 eggs
2 egg whites
½ tsp. almond extract
3 cups flour, divided
1 ½ tsp. baking powder
½ tsp. salt
2 cups chopped, fresh MacKie Farm peaches

Spray a 10-inch tube pan with cooking spray. Sprinkle with 1 teaspoon sugar. Combine oil and yogurt, gradually add remaining sugar, beating well. Add whole eggs and whites, one at a time, beating well after each addition. Add almond extract and mix well. Combine 2 ¾ cups flour, baking powder and salt. Gradually add to yogurt mixture; beat until well-blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 350°F for 1 hour 10 minutes. Remove from pan and cool completely. Serves 16.

PEACH ALMOND TART

1 ¼ cups blanched almonds
½ cup plus 4 ½ teaspoons sugar, divided
1/3 cup all purpose flour
¼ tsp salt
5 Tbsp cold butter
2 eggs
¼ cup milk
3 MacKie Farm peaches, peeled and sliced
In a food processor, blend almonds and ½ cup sugar. Transfer to a bowl. Stir in flour and salt. Melt 4 Tbsp. butter, whisk in milk and then eggs. Stir into almond mix.
Pour into a greased 9” tart pan. Arrange peach slices over batter. Sprinkle with remaining sugar and dot with remaining 1 Tbsp. butter.
Place on a baking sheet and bake at 350° for 40-45 minutes or until crust is golden.

PEACH-ORANGE-LEMON MARMALADE

1 lg. orange, quartered
1 lemon, quartered
3 Tbsp. fresh lemon juice
1 cup water
2 lbs. firm-ripe MacKie Farm peaches, peeled and finely chopped
7 cups sugar
1 pouch liquid fruit pectin

Remove seeds from orange and lemon. Slice fruit very thin, put in large kettle. Add lemon juice and water. Bring to boil. Reduce heat and simmer, covered, for 20 minutes. Stir occasionally.
Add chopped peaches to cooked peal to make 4 ½ cups. If not enough fruit, add a small amount of water.
After measuring fruit to 4 ½ cups, return to kettle and stir in sugar. Bring to full roiling boil and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim foam with metal spoon.
Ladle quickly into hot sterilized jars. Seal in boiling water bath for 10 minutes.
Makes about 7 ½ cups.

Peach Pie Bundles

2 cups sliced, peeled MacKie Farm peaches
4 tsp. all purpose flour
4 tsp sugar
½ cup graham cracker crumbs
¼ cup packed brown sugar
4 tsp. cold butter

Place the peaches in a bowl. Combine flour and sugar; sprinkle over peaches and toss to coat. In a small bowl, combine cracker crumbs and brown sugar; cut in butter until mixture is crumbly.
For each bundle, place half the peach mix on a double thickness of heavy duty foil, sprinkle crumb mix over peaches. Fold foil around mix and seal tightly. Grill, covered, over med. heat for 5-10 minutes or until peaches are tender.
Makes 2 servings.

Peach Salad with Cumin Dressing

2 cups peeled, sliced MacKie Farm peaches
1 cup thinly sliced seeded peeled cucumber
½ tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 tsp. minced fresh mint
2 tsp. honey
¾ tsp. cumin seeds, toasted and crushed
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup fresh raspberries

Combine first 6 ingredients in a bowl, tossing gently. Combine cumin, salt and pepper; sprinkle over peach mixture. Add raspberries and toss gently to combine.
Serve immediately.
4 Servings.

PEACH SURPRISE

Everyone is surprised when you tell them the ingredients. It’s delish!

1 package yellow cake mix
¾ cup melted butter
1 lb. MacKie Farm peaches, peeled and sliced
2 cups sour cream
¼ cup sugar
3 egg yolks
cinnamon to taste

Combine cake mix and butter in bowl; mix well. Spread in bottom of lightly greased 9 X 12” baking pan. Layer peaches over top. Blend sour cream, sugar and egg yolks in bowl. Spread over peaches. Sprinkle with cinnamon. Bake at 350° for 35 minutes or until set (so the center looks as set as the edges; the whole thing will still jiggle). Remove from oven and let sit for 20 minutes before cutting.

PEACHES IN BRANDY

2 lbs. MacKie Farm peaches, firm-ripe, peeled and halved
2 cups white granulated sugar
5 cups water
1 vanilla bean
3 cups brandy

Pack peaches into a large, sterilized jar. Make a syrup with the sugar, water and vanilla bean by boiling the mixture for ten minutes. Cool. Pour equal amounts of the syrup and brandy over the peaches. Seal securely and store the peaches in a cool, dark place. Leave for at least 4 weeks before eating. They will keep up to six months.
Makes one 4-cup jar.

UPSIDE DOWN PEACH COFFEE CAKE

2 Tbsp. butter, melted
¼ cup packed brown sugar
1 tsp. ground cinnamon
¼ cup chopped pecans
3-4 MacKie Farm peaches, peeled and sliced
¼ cup shortening
¾ cup sugar
1 egg
1 ½ cups all purpose flour
2 tsp. baking powder
½ tsp. salt
½ cup milk or buttermilk

Pour butter into a greased 8” square baking dish; sprinkle with brown sugar, cinnamon and pecans. Arrange peach slices in a single layer over top; set aside.
In a small mixing bowl, beat shortening and sugar until crumbly. Beat in egg. Combine the flour, baking powder and salt; add to crumb mix alternately with the milk until combined. Spread over peaches.
Bake at 375° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes and then invert onto a serving plate.

CRUNCHY SPICY CHICKEN SLAW WITH PEACHES

1 Tbsp paprika
½ tsp. dried thyme
¼ tsp. sugar
¼ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp pepper
1/8 tsp cayenne
½ lb. boneless, skinless chicken breast
1 pkg ramen hot n’ spicy noodles
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 green onions, chopped
3 peeled and diced MacKie Farm peaches
2 Tbsp sesame seeds, toasted
2 Tbsp sliced almonds, toasted

Dressing:
3 Tbsp sugar or splenda
2 Tbsp. reduced sodium soy
4 ½ tsp cider vinegar
2 ¼ tsp water
2 ¼ tsp canola oil
1/8 tsp pepper

In small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil or grill. When cooked, shred and cool completely.
Set aside seasoning packet from noodles. Break noodles into small pieces (toast them first), place in large bowl. Add cabbage, broccoli mix, onions, peaches, sesame seeds, almonds and chicken. Mix dressing ingredients in jar with tight fitting lid, add contents of seasoning packet. Shake, drizzle over slaw and toss to coat. 9 servings.

The Making of MacKie Farms

2008-03-26T19:21:00.000-07:00

The MacKies, Stuart and Susan, decided to move out to Hazen with a goal in mind. Hazen is located in Nevada between Fernley and Fallon. All that really stands out in the open is a single General Store.

The MacKie's are taking back the desert! A peach orchard is perfect for the climate and the soil in the Hazen area. MacKie Farms sits in a "bowl" and is surrounded by terrain angled at a slope. Upon purchasing the land, the MacKie's say that they are very environment friendly people. They show real concern in taking care of natural resources, yet provide something for the whole area.

So, there it began, in 2003 the first of the peach trees were planted. With 10 acres to accommodate growth, the MacKie's just continue planting. The varieties of peaches are red globe, veteran, elberta and jubilee globes, and the autumn star.

Susan said,"There is a 25 year life span on each tree. We plant in blocks of 100. When productivity drops on old trees, we'll replace them."

"We use a drip irrigation system, therefore, we use very little water. Our goal is to have 1,200 tree for markets in the local areas and 1,500 for shipping our produce to outlining areas," Stuart said.

MacKie Farms has received certification from the state agricultural inspector. The MacKie's have listed other fruits grown on the farm. Other fruits include apples, apricots, and pears.

"Having a peach orchard in the desert is also and educational experience. We plan on using this endevour to help the agricultural communitites. Universities, colleges, nurseries, and local farmers will be able to come out and learn what it takes to grown in the desert," says the MacKie's.

You can contact Stuart or Susan Mackie by:

Phone: 775-830-1854
Email: mackiefarms@gmail.com
Address:

577 Mason Road
Hazen, NV 89408