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As we’re on the cusp of a new season, that means the phasing out of locally grown peaches and the phasing in of apples.

Sonia Frécon, the wife of Hank who is part of the third-generation owning and operating Frecon Farms, has easy access to these beloved fruits of the summer and fall season thanks to the family’s 140-acre farm located near Boyertown.

The end of summer represents the time when local peach season begins transitioning to apple season as we gear up for fall. (Submitted photo)

Local apple picking season is soon upon us and homemade applesauce is a healthful snack to make for children at home. (Submitted photo)

Sonia and Hank Frécon with their daughter, Sephie. (Sonia Frécon / Submitted photo)

Sephie Frécon spends time in her family's orchard at Frécon Farms. (Sonia Frécon / Submitted photo)

You still have time to try cooking peaches on the grill before peach season phases out. (Frécon Farms / Submitted photo)

Spending time in the orchard is customary for the family to celebrate the harvest like they recently did sitting around a bonfire last weekend. Sonia also enjoys spending time with their freshly picked bounty when it comes to cooking at home. She approaches the fruit in creative ways, showing they are good for much more than for making pies.

“I love to put some peaches on the grill,” Sonia said. “It is a great side dish to go with something like salmon and a fresh summer arugula salad. You can also use it on the side of a barbeque dish.”

Sonia, who lives in Barto, doesn’t add any sweetener to the peaches. All she does is cut them in half, take out the pit, keep the skin on, and place the flat side down directly on the grates of the grill.

“Once you heat it up, all the sweetness comes out,” she said. “You don’t need to put anything on it – they are so sweet already when you heat it up and that is all you need.”

She also has a favorite way to use peaches at breakfast time. One is a sweet version she might make for their 5-year-old daughter or enjoy on a special occasion. The other version is more savory.

“I toast a piece of sourdough bread and place some slices of burrata cheese on top,” she said, adding you can also use fresh mozzarella. “Then I lightly toast it in a cast-iron pan open-faced.”

She then slices some peaches and places them over the cheese bread before drizzling with some maple syrup on top.

When it comes to the more savory version, she slightly heats up some sliced peaches in some butter in another skillet on the stovetop as the cheese is in the process of melting. Instead of syrup, she tops this version with a drizzle of balsamic vinegar.

Balsamic also recently made its way onto Frécon Farms’ Market’s menu last week for The Great Frécon Peach Jubilee, which was a six-day celebration of peaches.

A lunch item they offered was a Peach Turkey Sandwich served on a butter croissant that was made with whipped goat cheese, peppered turkey, slices of fresh yellow peaches, arugula and a drizzle of balsamic glaze.

They also cooked up bacon-wrapped grilled peaches with mozzarella and a balsamic glaze. Other items they offered included peach cider donuts, peach pies, peach smoothies and slushies, peach pastries and peach sundaes.

With September fast approaching, Frécon is now gearing up for their Fall Upick Apple Season, which kicks off on Labor Day weekend, Sept 3, and takes place every weekend thereafter through the end of October.

“We are now getting to fall and starting to think about sweet cider and apples,” Sonia said.

Her favorite way to use apples at home is to make applesauce for her daughter, which is her go-to snack during late summer and fall.

“It’s super simple — I just made some today,” she said. “I don’t put any sugar on the apples — I just peel them, cut them into pieces and put them in a pot with a tiny bit of water, some cinnamon and a little bit of cloves.”

After simmering them on low heat until they soften, she then mashes them up with a fork and serves the sauce warm.

“My daughter loves homemade applesauce,” she said. “It smells like cinnamon and apples everywhere.”

As a board member of the Pottstown Area Health and Wellness Foundation for the past six years, Sonia approaches her and her family’s diet in a very healthful and intentional way, putting just as much thought and effort into a snack as she would a meal.

“I have always been drawn to health and wellness,” she said. “I am a dentist by career and a health coach.”

Sonia has enjoyed seeing the positive impact the Foundation has had on the tri-county area during her time on the Board. Community and education centered on nutrition and fitness engagement outdoors are a priority for Sonia.

“I’m passionate about helping and seeing the community grow in a healthy way,” she said.

“It would be great if more people embraced the message the foundation is trying to promote – to get people outside to the parks and the outdoors.”

Now with the fall season ahead, aside from thinking about healthful choices for your family in the kitchen, when it comes to the outdoors it’s a beautiful time of year to engage with nature when the high temperatures are no longer a deterrent.

“Go grab a free bike at Riverfront Park’s bike share and get some exercise,” she said. “There is no excuse.”

Sonia looks forward to relishing in the new season.

“It’s so busy for us we barely breathe, but it’s beautiful,” she said. “The air is crisp and pretty and all of the scenery is just amazing.”

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