Fun Fact: Georgia is known as “The Peach State” because of its reputation for producing high-quality peaches. Georgia Peaches are known for their outstanding flavor, texture, beauty, and nutritional value.
Introduction
Franciscan monks introduced Peaches to Georgia’s coast in 1571 on St. Simons and Cumberland islands. Cherokee Indians were growing peaches and plums by the mid-1700s. Before the Civil War (1861-65), many home orchards were planted. Raphael Moses, a Columbus planter and Confederate officer, was among the first to market peaches within Georgia in 1851 and is credited with effectively shipping and selling peaches outside of the South. His approach of shipping peaches in champagne baskets rather than pulverized charcoal aided in the preservation of the fruit’s flavor and led to his success. In the late nineteenth and early twentieth century, Georgia peaches acreage increased significantly, resulting in an all-time high production of about 8 million bushels by 1928. Since then, annual production has dropped to around 2.6 million bushels.
The Georgia Peach had a challenging year in 2017. Growers were concerned in February 2017 about high winter temperatures, which prevented some fruit from maturing properly. Georgia Peaches were even more disheartened in March when a late freeze destroyed much of the remaining fruit. They predicted an 80 percent crop loss by May. They were mourning one of the worst years in living memory by July.
Lane Southern Peach Orchards has been farming peaches and pecans in the heart of middle Georgia for over 100 years. John David Duke founded the farm, which currently spans about 5,000 acres, just outside Fort Valley in 1908. Initially known as Diamond Fruit Farm, the farm exported peaches from wooden baskets made on the property by Mr. John David.
Unique qualities of Georgia Peaches
- Georgia peaches are the sweetest and most delectable peaches available. Georgia’s weather is responsible for this famous, sweet peach flavor. The summers in this southern state are hot and humid both during the day and at night. This constant heat keeps the peaches on the trees from producing sugar. Most other growing areas cool down at night, so the peaches vacation from the sugar-producing process.
- Georgia peaches have a more uniform color and less of a yellow-red blush than other peaches. Georgia’s hot nights are also to blame; the gorgeous red on different peaches results from a nightly cool down.
The Georgia peach cobbler
National Peach Cobbler Day is observed on April 13 each year. The Georgia Peach Festival established this national holiday in the 1950s to promote the sale of canned peaches. While canned peaches can be eaten all year, fresh peaches are best eaten in mid to late summer.
A peach cobbler is a type of deep-dish fruit pie. Cobblers typically feature a thick crust composed of biscuit dough (or dumpling dough).
How to Make Peach Cobbler
- Preheat the oven to 425 degrees F.
- Cut the peaches into slices after pitting them.
- Combine the cut peaches, cinnamon, nutmeg, lemon juice, and cornflour in a large mixing basin. Mix in 1/4 cup brown sugar and 1/4 cup white sugar until the peaches are equally covered.
- Pour the peach mixture into a baking dish (2 quarts is ideal).
- In a preheated oven, bake the peach mixture for 10 minutes.
- While the peach mixture bakes, whisk the flour, baking powder, salt, and the remaining 1/4 cup white sugar and 1/4 cup brown sugar.
- Blend in the butter with a pastry blender or your hands until it is coarsely integrated.
- Stir in the water until smooth.
- Remove the baked peach mixture from the oven and sprinkle with the flour.
- Bake for about 30 minutes or until the topping is brown.
