Georgia Peach Magic Cobbler and Climate Change

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

  • Difficulty: very easy
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Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. Melt butter in a 2 quart cast iron skillet or other baking or casserole dish.
  3. 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.
  4. Scatter sliced peaches over the top of the batter. Do not stir.
  5. Sprinkle additional brown sugar over the top of the peaches.
  6. Bake for 40-45 minutes until batter is golden brown and peaches are a bit caramelized.
  7. Serve scooped into bowls with vanilla ice cream.

 

“Balsamic-Brown Sugar Infused Peach Frozen Yogurt”

frozen yogurt peach

If you live in Nashville you might have seen “The Peach Truck” around your neighborhood? A few weeks ago they were parked  in front of the coffee shop next door to our house, The Red Bicycle, selling their Georgia fresh peaches. Bagged in paper sacks for proper ripening these Freestone Peaches, soft & fuzzy on the outside, juicy-sweet on the inside, were soon to be combined with a bit of Balsamic & Brown Sugar & churned into a soft serve frozen yogurt.

Peaches

Here is how you easily peel a peach….Cut an “X” in the bottom, plunge into hot boiling water for a few seconds….

Georgia Peaches

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….Remove from water & drain. Skin will easily peel away using the edge of a knife.

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Here is what you will need to for a batch of “…Peach Frozen Yogurt”:

5 peeled peaches, 1 1/2 generous cups of raw or brown sugar, 1-2 tbsp balsamic vinegar & 1 quart of full fat Greek Yogurt

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Here is how you make it:

 Cut peeled peaches into bite-sized chunks. Put into a glass or stainless bowl.

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Sprinkle brown sugar & balsamic vinegar over peaches.

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Stir to combine. Cover & chill overnight.

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I used this Balsamic vinegar which I purchased at Lazzaroli’s Pasta and Italian Market. It is almost like a glaze, but not quite…thicker than regular, a bit sweeter and a bit more expensive. I use it sparingly and for special recipes. It is a fine thing.

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This is what your peaches will look like the next day. They are ready for the ice cream freezer. I use a 2 quart electric Cuisinart freezer which works just great. Any ice cream freezer will do.

Here is what you do next:

In a large mixing bowl combine the Greek yogurt with the peaches & juice. Mix well. Pour into your ice cream freezer and churn according to your machine’s directions. Eat immediately or within an hour or so for a soft serve which is just the best way ever to enjoy it.

frozen peach yogurt

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Ripen peaches in a paper bag for a day or so to bring out their natural flavor & juice.

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