New Classes in our New Classroom!

Since Johann Eckert settled in Illinois in 1837, the Eckert family has not only continued the legacy of growing the finest fruit, but also the tradition of preparing and enjoying meals as a family. There years ago, Eckert's began offering cooking and wine classes so we could share this passion with our guests. What started as a seasonal cooking demonstration, has since evolved, resulting in a 1,200 square foot cooking classroom in the new Country Store!

Eckert's has increased the amount of adult cooking classes, wine and food pairing classes, Mommy & Me cooking classes (ages 4 and under) and kids cooking classes (4-12 years old). In addition, classes will expand to include visiting local farmers, cookbook authors and chefs. We will also be offering this new space to visiting groups, as well as for birthday parties and scout activities.

Here is a sneak peek preview of all the July classes that will be held in the new classroom:

FREE Drop-In Cooking Demo
July 10th & 11th: 10 am - 4 pm

Wine & Cheese Pairings
July 15th: 6 pm - 8 pm

Cooking with Herbs
July 17th: 1 pm - 3 pm
July 28th: 6 pm - 8 pm

Mommy & Me Cooking Class: Eckert Grown Favorites
July 19th: 9:30 am - 11 am
July 31st: 9:30 am - 11 am

Kids Cooking Class: Homegrown Cooking
July 20th: 10 am - 12 pm
July 27th: 10 am - 12 pm

Homegrown Recipes Cooking Class
July 22: 6 pm - 8 pm

Canning, Preserving & Freezing Homegrown Favorites
July 24: 1 pm - 3 pm

Wine 101
July 31: 4 pm - 5:30 pm

The new Country Store, residing at the original Belleville location, will open to the public on July 6th. Make sure to stop by the new classroom and get a complete listing of classes offered throughout the rest of the year!

Spaces are limited and reservations are required. Please call (618) 233-0513 to make your reservation today!

First of the Season Sweet Corn, Peaches & Green Beans!

These hot and humid temperatures are starting to pay it forward with an early homegrown season. In addition to our tree-ripened peaches, we now have homegrown sweet corn, tomatoes, green beans, yellow squash, beets, green peppers and zucchini!

Eckert's Tree-Ripened Peaches
All of Eckert's peaches are tree-ripened, meaning they are left on the tree as long as possible, in order to maximize its sugar content. The peaches are hand-picked at their sweetest, but still firm enough to avoid bruising and blemishes.

Tree-ripened peaches need additional maturing to increase their softness and juiciness. Place peaches on the counter at room temperature for 2-3 days. Do not refrigerate immature peaches, as this inhibits ripening and causes the fruit to become dry, mealy and flavorless. Once the peaches are fully matured, they can be refrigerated for 5-7 days.

There are two types of peaches: clingstones and freestones. Clingstone peaches are the earliest ripening peaches, and are named for the flesh that will not pull away from the pit. Even though clingstones cannot be pitted, they are just as sweet and flavorful as the later, freestone varieties. To remove clingstone peaches from the pit, simply slice or quarter them, making cuts with a paring knife toward the center and around the pit.

Homegrown Sweet Corn
The first of our sweet corn arrived fresh from a field in Smithton, Illinois. This sweet corn is bi-color, meaning the kernels are a combination of yellow and white. Kernel color is a characteristic of its variety, but not an indicator of sweetness.

When selecting sweet corn, look for ears with husks that are tightly folded and green. The silk on the corn should be turning brown and dry on the end. The sugar in sweet corn will begin to breakdown into starch if left at room temperature so refrigerate corn until ready to prepare it. Leave the husk on to retain moisture. If the ears are already husked, place them in a perforated plastic bag.

First Eckert Peaches of the Season are Here!

Yes, you read it right! The first of our tree-ripened peaches have been hand picked from the tree and are available for purchase in the Country Store. These first peaches are smaller, but are just as sweet and juicy as the larger, later ripening varieties. All in all, it's a great start to the fruitful peach harvest that will continue through most of August!

Here are some of our favorite recipes that we kick off peach season with:

Fresh Peach Pie
4-5 cups peeled and sliced Eckert's peaches
3/4 cup + 1 tsp sugar, divided
3 Tbsp flour
2 Tbsp butter
1/4 Tbsp flavoring* of choice
2 (9-inch) unbaked pie crusts

In a large mixing bowl, combine peaches, 3/4 cup sugar, flour, butter and flavoring. Mix well. Pour into pie crust. Cover with top crust. Seal edges, flute and prick with fork for venting or prepare a lattice-style crust. Brush crust lightly with cold water or cream; sprinkle remaining sugar on top. Bake at 400 degrees Fahrenheit for 45 minutes. Pies may be frozen.

*Our Flavoring Suggestions: cinnamon, nutmeg, lemon juice or almond extract.

Angie's Peach Cobbler
5 cups peeled and sliced Eckert's peaches
1 cup sugar
3 Tbsp flour
1/2 tsp cinnamon
1 Tbsp butter
Pie crust
Eckert's Frozen Custard

In a large mixing bowl, combine peaches, sugar, flour and cinnamon and mix gently. Pour into an 8 x 8 baking pan. Dot top with butter. Top mixture with pie crust. Bake at 425 degrees Fahrenheit for 35 minutes; allow to cool. Serve topped with Eckert's frozen custard.

In celebration of the first peaches of the season, we are offering 40% OFF a single item from our Country Store, Restaurant or Garden Center. This generous offer won't last long, so hurry in! CLICK HERE FOR YOUR COUPON

See you soon and have a peachy day!

A Perfect Pair - A Wine and Cheese Guide

Because many of our family members are true wine lovers, we enjoy searching out excellent wines and cheeses. Our Country Store houses over 200 labels of wine and offers over 50 varieties of fresh cut and packaged cheeses. Whether you're an occasional wine drinker or a serious wine enthusiast, here are some general guides our family uses to successfully pair wine and cheese.

Cheeses for the Occasional Wine Drinker
Pairing wine and cheese does not have to be a long, drawn out process of pairing unrecognizable cheeses, with variety-specific wines. Instead, there are widely accepted and general guidelines for pleasing the palate. When serving white wine, serve soft or strong flavored cheeses. If serving red wine, choose hard and milder cheeses. If serving a wide range of cheeses, its best to serve fruity and sweet white wines. If you're still not sure, serve Manchego, Parmigiano and Romano cheeses as they compliment the majority of wines.

Cheeses for the Wine Enthusiast
Bleu - Tawny Port, Sherry, Shiraz
Brie - Sweet Sherry
Cheddar, Mild - Chardonnay
Cheddar, Aged - Cabernet Sauvignon, Sauvignon Blanc, Port
Colby - Riesling
Gouda - Riesling
Gruyere - Chardonnay, Sauvignon Blanc, Cote du Rhone
Havarti - Bordeaux, Cabernet Sauvignon
Mascarpone - Moscado d'Asti
Monterey Jack - Riesling
Muenster - Zinfandel, Gewurztraminer
Provolone - Chardonnay
Swiss - Gewurztraminer

Serving Suggestions
A cheese's flavor is always at its best when served at room temperature. Cut cheese just before serving to keep it from drying out.

Red wines should be stored at room temperature, but placed in the refrigerator 30 minutes before serving. White wines should be chilled, but removed from refrigeration 30 minutes before serving. These temperatures allow the wine to present best on the palate.

Adding fruit is a great way to enhance the appeal of a traditional cheese tray. We recommend serving grapes, peaches, pears, apples, strawberries and blackberries with various wines and cheeses.

Summer Wine Pairings in the Vineyards - June 10 at 6 pm
Join us for our second annual summer wine class taking place amid the beautiful vineyard and orchard landscape. Enjoy a tractor ride from the Country Store to the vineyard, where you will compare and contrast varietals and sample food pairings that work fantastically with these wines. Spaces are limited so please call (618) 233-0513 to make your reservation. $20/person

Wine, Dine and Jazz Festival - June 11 and June 12
Eckert's is excited to be the presenting sponsor for this year's Wine, Dine and Jazz Festival in downtown Belleville. We will also be hosting cooking classes at the event for the third consecutive year. Chris Eckert will be demonstrating a variety of recipes showcasing our local meats and produce. Each recipe will have an accompanying Illinois wine pairing. The cooking classes will be held in Eckert's cooking tent in Belleville's public square at 6:15 pm on Friday, June 11th and again at 3:15 and 6:15 pm on Saturday, June 12th. Classes are FREE and open to the public.

Enjoy 25% OFF seafood at Eckert's through June 8, 2010. CLICK HERE for a printer-friendly coupon.