Prunus persica ‘Early Redhaven’
- Cold hardiness zones: 5-8
- Soil PH: 6.0-7.0
- Watering needs: Moderate; requires consistent moisture, especially during fruiting
- Food forest layer: Understory
- Blooming Season: Early spring
- Harvest season/regularity: Midsummer to mid-fall.
- Fruiting age: 2-4 years
- Age of maturity (full size and peak fruiting): 4-5 years
- Average mature yield: 50-150 lbs per tree
- Pollination for Fruit: Self-pollinating, but better yield with cross-pollination
- Size at maturity: 12-15 feet in height and spread
- Sun needs: Full sun
- Preferred habitat: Moist but not wet ground, hillsides, with good airflow and other plants nearby.
- Growth rate (vigor): Moderate to fast
- Natural reproductive rate (and methods): Moderate; typically propagated by grafting
- Propagation method: Grafting onto rootstocks; less commonly from seed
- Average life span: 15-20 years
- Good companion plants: Garlic, chives, marigolds (for pest control); clover and comfrey (for nitrogen fixing and ground cover)
- Plant family: Rosaceae
- Taproot: No; fibrous root system
- Predators: Peach tree borer, aphids, Japanese beetles
- Other common problems/solutions: Peach leaf curl (use fungicidal sprays); brown rot (prune for air circulation, fungicidal sprays); bacterial spot (resistant cultivars, copper sprays)
Notes:
- Ecological functions/uses: Provides shade and habitat for birds and beneficial insects; contributes to biodiversity in permaculture gardens.
- Food uses: Fresh eating, canning, baking, preserves.
- Food Flavor/Taste: Sweet and juicy with a classic peach flavor.
Cautions:
- Pesticide Sensitivity: Peaches can be sensitive to certain pesticides; use organic methods where possible.
Propagation Methods for Prunus persica ‘Early Redhaven’
Grafting:
- Method: Grafting onto rootstocks is the most common method.
- Procedure: Typically done in late winter or early spring when the plant is dormant. Budding is also popular, done in late summer.
- Rootstocks: Common choices include Nemaguard, Lovell, and Halford, which provide disease resistance and vigor.
Cuttings:
- Method: Softwood or hardwood cuttings can be used.
- Procedure: Take cuttings in late spring (softwood) or late winter (hardwood), treat with rooting hormone, and plant in a well-draining medium.
Seeds:
- Method: Less common due to variability.
- Procedure: Stratify seeds in a cold environment for several weeks, then plant in well-draining soil.
Grafting in Detail
- Select healthy scion wood from a mature ‘Early Redhaven’ tree.
- Choose appropriate rootstock based on soil conditions and disease resistance needs.
- Make a clean, angled cut on both the scion and rootstock, ensuring good cambium contact.
- Bind the graft site tightly with grafting tape or wax to prevent infection and moisture loss.
- Care for the grafted plant by providing consistent moisture and protection from extreme weather.
Budding in Detail
- T-budding: Involves making a T-shaped cut in the rootstock and inserting a bud from the scion.
- Chip budding: A small chip of wood with a bud is inserted into a similarly shaped cut in the rootstock.
General Care:
- Keep grafted or budded plants in a protected area with consistent moisture.
- Ensure good air circulation and avoid waterlogging.
Recipes
Peach Cobbler
Ingredients:
- 4 cups peeled, sliced Early Redhaven peaches
- 1 cup sugar, divided
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup milk
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Ground cinnamon (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- In a saucepan, combine peaches, 1/2 cup sugar, and water. Simmer for 10 minutes, then remove from heat.
- Melt butter in a 9×13 inch baking dish in the oven.
- In a bowl, mix flour, remaining sugar, baking powder, salt, and milk to create batter.
- Pour batter over melted butter (do not stir). Spoon peaches and juice evenly over batter.
- Bake for 35-45 minutes until golden brown. Sprinkle with cinnamon if desired.
Grilled Peach Salad with Goat Cheese and Pecans
Ingredients:
- 4 Early Redhaven peaches, halved and pitted
- 4 oz goat cheese, crumbled
- 1/2 cup pecans, toasted
- Mixed greens (arugula, spinach, or your choice)
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Preheat grill to medium-high heat.
- Grill peach halves until charred, about 3-4 minutes per side.
- Whisk balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
- Assemble mixed greens, grilled peaches, goat cheese, and pecans.
- Drizzle with dressing and serve.
Peach Chutney
Ingredients:
- 4 Early Redhaven peaches, peeled and chopped
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 small onion, finely chopped
- 1/2 cup raisins
- 1 clove garlic, minced
- 1 tbsp grated fresh ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions:
- Combine all ingredients in a large saucepan.
- Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
- Cool and transfer to jars. Store in the refrigerator.
Peaches and Cream Pie
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 Early Redhaven peaches, peeled and sliced
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
For the Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into a 9-inch pie dish.
- Bake for 10 minutes, then cool.
- Prepare the Filling:
- Combine peach slices, sugar, and cinnamon in a bowl.
- Arrange peach mixture evenly over the cooled crust.
- Prepare the Cream Topping:
- Whip heavy cream until stiff peaks form. Stir in powdered sugar and vanilla extract.
- Spread whipped cream over the peach filling.
- Chill and Serve:
- Refrigerate pie for at least 2 hours before serving to allow flavors to meld and set.
