At Home: Cooking During a Fruit Fly Infestation

I'd take a photo of the fruit flies but they're so darned small and so fast I can't even slap them down!

I came home from art camp to a fruit fly infestation. This is bad and I don't know how it happened because I didn't leave any fruits or veggies on the counter or any of the other things Google tells me they like. All I know is that they seem to like it in my house and it's driving me nuts.

So, one takes measures -- I wiped everything down with vinegar. I filled little bowls with vinegar and later, little cups with vinegar and soap, topped with saran wrap with holes poked in it.

Then I got these little traps by Terro. It comes with fly-attracting liquid. It might be helping. Or maybe it's my vinegar. Either way, it's not helping much.

Since they seem to like landing on my little shelf (along with the counter, the window sill, my arm) I added double stick tape to some of their landing place (not my arm). That's somewhat successful. Although I hope I don't pull off paint with the tape.

Mr. Google tells me I might be living with this 2-6 weeks. I have no idea where they have nested but I'm sure they must have. And I suspect they are prolific little critters. 

(Adding about six days later) -- The flies have eased up. It could be the vinegar/sugar/dish soap method or the Terro fly traps. I don't know - but the few still here won't be here long!)

Meanwhile, I had fruit and veggies I needed to use. (I was keeping the tomatoes and cucumber for the gazpacho in the garage and in 90 degree weather, it's like a heat box). So, I got up early (the flies seem to sleep in a bit -- not a long enough bit) and chopped, diced and swatted. As I got seeds, cores and all, they went into a bag that went immediately into the outside garbage. I didn't even want to risk the disposal. Done and in the fridge!

Then came the peach crisp. The same thing -- pits and all, out within minutes. It seemed to work. And the blueberry-peach crisp was terrific!

So, here's my recipe for that -- because right now peach season is delivering the most gorgeous, sweet fruit! (This is a riff off of an Ina recipe, which you can find online).

Peach Crisp with Blueberries (you could do this with raspberries, too, like Peach Melba Crisp!)

Enough peaches to fill your baking dish. I used three large ones, sliced. I leave skins on but some like to peel them, which you can do in boiling water (cut an X in the top and dip it about 10 seconds, as you would peel a tomato.

Add the following:

• About a cup of blueberries (I don't think I used that much; mine were on the tail end of life and now feeding birds in my yard.)
• zest and juice of one lemon
• 1/4 c. of sugar 
• 2 T. flour
• a pinch of salt

IF you are having a fruit fly problem, after you stir that up, stick it in the fridge while you make the topping.

• 1 c. oatmeal
• 1 c. flour
• 1/2 c. brown sugar
• 1/4 c. white sugar
• pinch salt
• One stick of grated butter (or you can do chunks. I like the grating and recommend doing it frozen or very cold) Mix together with your fingers till the butter is incorporated. 

Put the peaches in your dish (I used baking spray and recommend it) and spread the topping over it. Bake at 350 for about an hour (I checked at 45 and 50 minutes and took it out at 50. If you use a smaller pan or ramekins, you'll need to adjust the time accordingly.

Wish me well in the world of fruit flies.

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