I’m not really sure what to say…or do…or think. I had all good intentions of posting a light and airy conversation and some pretty pictures and a happy, happy southern summer recipe featuring this lovely bag of Pearson Farms Georgia Peaches from The Peach Truck stand at the downtown Nashville Farmer’s Market.
I was not going to talk about anything political. Two things in one day changed my mind. The first thing was an article I was reading early this morning in The New York Times from Wednesday’s edition about peaches. This article mentioned Pearson Farms in particular, but in general the condition of orchards all across the country and about how the climate this past year has really affected the summer peach crops.
The second thing to interrupt my good intentions was Trump’s decision this afternoon to withdraw the United States from the Paris Climate Accord. Anger, incredulity and sadness like a wave swept over my good intentions.
My grandmother might have said something about the pathway to hell being paved with good intentions. Enough said. So I shall continue with my post taking all of today’s information and upsets into consideration…
Buy some peaches when you see them…make a cobbler, or ice cream, maybe a peach tart, or eat in hand letting the juice run down your arm…don’t wait….the times are a’changin. Today’s peaches might be a thing of future stories and memories to savor.
Bag ripened peaches….peeled and sliced….
….butter and batter on the bottom of my Lodge Cast Iron double handled skillet…topped with sliced peaches and brown sugar.
Baked until hot and caramelized on top….
….with a scoop of vanilla. A bite of goodness in this uncertain world.
Drop and email, post card or letter to your elected officials letting them know you support the Paris Climate Accord and your local fruit growers who are affected every day by our changing weather.
Georgia Peach Magic Cobbler
- 4 cups peeled and sliced fresh peaches
- 1 stick of butter
- 1/2 cup self-rising flour
- 1/2 cup self-rising cornmeal
- 1 cup buttermilk
- 1/2 cup brown sugar + extra for top of cobbler
- 1 teaspoon vanilla extract
- zest of one lemon
- Preheat oven to 350 degrees.
- Melt butter in a 2 quart cast iron skillet or other baking or casserole dish.
- Whisk together the self-rising flour and cornmeal, buttermilk, 1/2 cup brown sugar, vanilla extract and lemon zest. Pour batter into the bottom of the skillet over butter. Do not stir.
- Scatter sliced peaches over the top of the batter. Do not stir.
- Sprinkle additional brown sugar over the top of the peaches.
- Bake for 40-45 minutes until batter is golden brown and peaches are a bit caramelized.
- Serve scooped into bowls with vanilla ice cream.