A view from my side.
Brought to Georgia from Florida by Franciscan monks in the 1570’s, these wondrously sweet fruits have been pleasing palates ever since. Originally planted on St. Simons and Cumberland Islands, it has become an “official” Georgia crop. Please, take the time to read more about these gems at Sweet Georgia Peaches. I for one, will take the time to eat another while you read about them. And, if you’d care to listen, here’s a link to one of my favorite food oriented folk songs. Called “Peaches and Cream” it was performed by a group called The Domestic Science Club, a wonderful trio of harmonizing women from Texas.
Every summer growing up, we had more Georgia peaches in the house than we could count. I ate them throughout the day. A sweet, succulent breakfast, a quick snack on the go at mid day and part of a tasty dessert at night, the Georgia peach is truly versatile. My mother would make peach preserves, peach cobbler, peach pie, and when she was done with all of that, she would can what was left so we could have our Georgia peaches the rest of the year. We had jars upon jars stored on our shelves. By the time we got to Spring, we would be in short supply.
Today I stock up on just a few at a time, never buying more than I can eat in 2-3 days, not the baskets full I grew up with. I’m not one to take the time to preserve fruits and I simply prefer them sliced, pitted and consumed. I have been known to cut them into pieces and put into a bowl with some whipped cream on top. Of all the fruits I eat, peaches are by far my favorite. Nothing goes down smoother. Nothing tastes to me as sweet. I love biting into the flesh of a ripe Georgia peach and feeling that trickle of juice dribble down my chin. When I come in after a run on a hot summer day, nothing refreshes me faster than my Sweet Georgia Peach.