Local white donut peaches are a flattened, saucer-shaped peach with a distinctive dimple where the pit sits, easy to tell apart from a standard round peach at a glance. Donut peaches descend from ancient Chinese flat peaches with a history dating back to the 10th century BCE, brought to North America in the 1800s, though white-fleshed types initially fell out of favor with American growers who preferred the more common yellow-fleshed varieties. The thin, velvety skin is pale yellow-green with red-orange blushing, giving way to dense, ivory-white flesh with a low-acid, high-sugar profile that makes them taste sweeter and less tangy than a typical peach, with subtle floral, almond-like notes. Eat them fresh out of hand, sliced into a fruit salad or crepe, or alongside good cheese and prosciutto.
Tivoli, NY
The roots of Migliorelli Farm, a family-run fruit and vegetable farm in Northern Dutchess County in New York’s Hudson Valley, reach back to 1933. That’s when Angelo and Rocco Migliorelli began peddling vegetables around the Bronx by horse and cart. The Migliorellis’ crops flourish in the prime agricultural soils just miles from the eastern banks of the Hudson River, where its clean, well-tended fields enhance the view shed and agricultural character of the community.
Run today by its third and fourth generations, Migliorelli Farm grows more than 130 different varieties of fruits and vegetables, including the same strain of broccoli raab that Angelo brought with him when he immigrated to New York from the Lazio region of Italy.
The Farm uses sustainable farming practices that promote food safety, freshness and flavor, cultivate healthy soils and preserve open space. In caring for their farmland, their trees and their fruit, the Migliorellis use an extensive Integrated Pest Management (IPM) program to hold pests at bay and reduce environmental effects. They are committed to minimizing the use of fossil fuels.