Mimi's Peach Gazpacho

Mimi Maumus is a chef after my own heart. When I take a seat in her lovely, inviting restaurant home.made in Athens, I know I'm in for a delicious meal. So I was thrilled when she decided to share her Peach Gazpacho recipe with us. We all need to make this tasty dish before peach season ends. Thank you Mimi... 

 

 

Image: Kristen Bach    Content: Sweet Peach     Recipe: Mimi Maumus

 

Pearson Farm Peaches!

I've had the Sweet Peach blog for over 3 years now and it seems that I'm a bit overdue to write a post just about peaches. Since I live in Georgia, I recently headed down to the popular Pearson Farm in Fort Valley to learn more about how they've created some of the most popular peaches in the country.  

I had no idea what to expect and was pleasantly surprised to find their headquarters so inviting and full of energy. The Pearson Farm facilities are open to the public and you can observe their entire process, beginning with the arrival of peaches freshly picked, to them being washed, sorted and packed.  

Pearson Farms began over 100 years ago when Moses Winlock Pearson and his wife, Cornelia, moved to central Georgia and planted their first peach trees. Their son John eventually began to farm on his own and he planted even more peach trees. Years passed and John's youngest son, Lawton, took over the business and after a marriage to Laurie Lanier, they had three children- two girls and a boy. Now we're slowly getting caught up in the timeline...

In 1973, Al Pearson began operating the business in a partnership effort with his sisters. They continued to create a thriving peach business for 35 years until 2008...

...when Al and his son, Lawton (now 5th generation of Pearson Farms) took over the business together. 

Although I'm a lover of peaches, I had no idea how many kinds there were. At Pearson Farms they produce about 30 different varieties of peaches that are ready for picking between May and August. I was surprised to learn that each peach variety lasts only 10-12 days. July is peak season so they're in full production mode now.

My friends Monica and Chris joined me on the trip down to Fort Valley. As I snapped some photos, Monica, a fellow TV producer, immediately jumped in to take notes. Gotta love that girl...she looks like the perfect southern reporter too, doesn't she? So the first thing Al did was give us a taste test of the ripe peaches on his farm that week (which was early July). These included the White Lady, which is actually my favorite as the white peaches have less acid and more sugar. We also tasted the Elberta, a very popular freestone peach ideal for eating, canning and freezing with a sweet honey taste. 

After the tour of the facility I was hoping Al would take us on a short car ride to see the peach orchards. The most gracious of hosts, Al made the offer himself without us even having to ask. In the sweltering Georgia heat, Al showed us around his family farm while sharing his incredible life stories as a peach farmer. Life on a farm is multi faceted and complex and Al has lived and breathed it his entire life (starting at age six, making 10 cents an hour). There was so much we learned, so much more we wanted to know...but I think we'd have to live our entire lives on a peach farm to begin to grasp its nuances and rhythms. 

And to be a peach farmer, you gotta have tough skin. Weather is a topic of discussion all day, every day as it's the determining factor of each year's crop. Al and the over 200 workers on the farm, do their tireless work but it's up to Mother Nature to decide each year's fate. Will it rain? And if so, how much? What about frost? Hail? Drought? Al wouldn't give away any trade secrets on farming the perfect peach but I did learn he doesn't like rain all that much. If it must rain, he hopes it happens after sun up. Al, "I don't like my peaches to go to bed wet." 

At Pearson Farm, there are 1500 acres that are home to 250,000-300,000 trees. Peach trees can supply fresh peaches for up to 12 years while pecan trees (also on the farm and another important industry for the family) have been growing on the land for over 100 years and are still producing to this day. 

So how do you pick the perfect peach? According to Al, the best way is to smell it. It simply needs to smell like a peach. He advises not to put them in the fridge too long (if at all), as they will soon smell like your fridge. You want a yellow background rather than lime green. Also, look for the blush or red coloring on top of the yellow coloring. The best peach is also one that is just getting soft. On the day of our arrival, these July Prince peaches were ready for picking...

A big, heartfelt thank you to Al Pearson for his time and generosity. After our trip to the orchard, we kicked back on the rocking chairs and had a big helping of Pearson Farm peach cobbler with ice cream. Such a fun trip- and if you wanna do it, act fast as peach season ends mid August. If you can't visit Al and the team in person, or pick up a Pearson peach at a local Farmer's Market, head to their website where you can get 'em shipped to your front door. No matter which method you choose, let's just hope your next peach is a sweet peach. 

 

Photos: Sweet Peach; thebruncher.com; Pearson family     Content: Sweet Peach    


Sweet Peach Summer Cocktail

Living in Georgia, I must admit peach season is my favorite fruit season of all. To help celebrate their arrival this year, I've concocted a refreshing, fruity cocktail I'm calling the Sweet Peach Summer Cocktail. This recipe is meant for two. Enjoy...

 

Photos: Whitney Ott Photography     Content: Sweet Peach


Peaches and 'Cream'

I recently shot a show for Bravo where we had a dinner scene at the Atlanta restaurant, Abattoir. It's another incredibly inventive and delicious restaurant by chefs and owners, Anne Quatrano and Clifford Harrison. At the end of my shift, their Executive Chef, Tyler Williams served me this amazing pork belly dish. It was such a long day and I was so tired, I was overjoyed to receive such an amazing meal. I think I even told Tyler I loved him. So in gratitude to Tyler, I wanted to feature one of his dishes on Sweet Peach. And since this month we're celebrating Sweet Peach's one year anniversary, he created a recipe he calls, Peaches and 'Cream.'

Tyler prepared peaches three ways; pickled, stewed and fresh. To make the pickled peaches, quarter 6 doughnut peaches. (these peaches offer a nice contrast to the sweet peach as they are a bit firmer, plus as Tyler says, "they're small and pretty.") Combine 1/2 cup rice wine vinegar in a pan with 2t sugar and 1t salt. Heat until the salt and sugar are dissolved. Cool liquid, then cover peaches. Let sit overnight. 

After tasting these stewed peaches of Tyler, I want to try these at home myself. They're amazingly delicious- just be sure you don't cook them too long as they just need a light touch. 

To make, quarter four Georgia or South Carolina peaches (Tyler recommends Ruby Prince peaches for their nice balance of sweetness and acidity) and combine with 1T of butter in a pan.

Cook for a minute or two over medium heat. Add remaining ingredients (1T honey, pinch of saffron, 1T rice wine vinegar, pinch of salt) and reduce until glazed. 

I think this was my favorite preparation of peaches as it really enhanced the sweetness and made me want to lick my spoon, the bowl, the pan... Tyler warns against oversweetening as the peaches need very little to bring out their natural flavor. 

To assemble the dish, spoon stewed peaches onto plate. Add the pickled and fresh peaches on top in a pretty way... Tyler is the master at this. 

Cut fresh Buffalo mozzarella into bite size pieces. 

Scatter with micro basil, almonds, (Tyler used toasted blanched and sliced almonds which plays off the natural almond flavor of the pit) and drizzle lemon infused olive oil on top. And there you have it, Peaches and 'Cream,' a beautiful seasonal dish you'll love to eat as much as share it with friends and family. 

Thank you Tyler. You're an amazing chef and I appreciate you making me both the pork belly dish and this wonderful dish celebrating the Southern peach. As Tyler shared, "When you get the perfect peach, it's probably the best thing in the world. You just gotta dig into a peach to really enjoy it. You have to eat it in private and not worry about good manners." I couldn't agree more...

Tyler believes this is a great appetizer for a BBQ dish. As he shared, "Serve something grilled with it like a nice grilled pork." It's a dish that takes a little time to prepare but is well worth the effort. And if you're in Atlanta, go visit Tyler at Abattoir...and try the pork belly! 

 

Photos and Content: Sweet Peach