FARM FRESH: This is the seventh in a series of stories about local growers who provide Hall County with fresh produce and their own recipes.
2/3 cups yogurt, low-fat vanilla
2 cups orange juice
6 paper cups
Remove the skin from the peaches and chop the peaches. Spoon the peaches into each of the six paper cups.
Place the yogurt in a medium mixing bowl. Slowly pour and stir the orange juice into the yogurt. Mix well.
Pour some of the juice and yogurt mix into each cup to cover the peaches. Place a spoon in the center of each cup.
Cut 6 squares of aluminum foil big enough to cover the tops of cups. Stab each spoon handle through each piece of foil. The foil will hold the spoon in the center of the cup.
Place cups in the freezer for at least 4 hours.
Just before serving, peel the paper cups away from the pops to eat.
Quick Peach Cobbler
1 can sliced peaches, packed in juice (16 ounce) or about 3-4 fresh peaches
1/3 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon margarine (softened)
Preheat the oven to 375 degrees,
Open the can of peaches. Pour the peaches and their juice into the casserole dish. Heat them on the stovetop until they bubble.
Slightly beat the egg. In a mixing bowl, mix the egg, sugar, flour, baking powder, salt and margarine. Drop spoonfuls of this mixture on top of the hot, bubbling peaches.
Use pot holders to carefully remove the casserole dish from the stove. Put the casserole dish in the oven. Bake for 30-40 minutes.
John Zelek and his sister-in-law, Jo Literal, combed the Hall County Farmers Market on a recent Tuesday morning for fresh peaches.
Zelek, of Flowery Branch, said he and Literal were going to make a special treat for his wife who’d been recently released from the hospital after having surgery.
“Her request was a fresh peach cobbler,” Literal said. “So I flew down from Indianapolis to make her a fresh peach cobbler. I’ve never made one before, so it will be fun.”
Zelek noticed the peach-packed booth of Phillip Echols, manager and owner of Echols’ Hilltop Orchard in Alto.
Echols said he grows a variety of peaches, including Loring, Georgia Belle and Elberta on his 16-acre farm and expects the season, which was delayed by three weeks, to last another six weeks.
“There’s been a lot of rain on them and not a lot of sunshine,” Echols said. “They’re getting sweeter and better, they’re improving.”
For Echols, “there’s nothing better” than eating a fresh peach right off the tree, a pleasure he’s enjoyed since childhood.
“I grew up on a peach farm,” Echols said. “My granddaddy loved peaches.”
What Echols and his family don’t eat fresh from the tree, they often freeze to eat after the season has passed.
Whether eaten fresh, frozen, preserved or prepared, peaches are a healthy, locally grown treat.
According to the U.S. Department of Agriculture, one half cup of peaches, or one small peach, has about 30 calories. Peaches also provide about 10 percent of a recommended daily amount of vitamin C.
Leslie Davis, the bariatric program dietician for Northeast Georgia Medical Center, said peaches are a good source of vitamins A and C and have two to three grams of fiber, mostly in the peach skin.
Davis recommends adding the fruit to dishes such as yogurt or cereal to increase the overall nutritional value.
“Definitely there is a lot of nutrition in the peaches themselves,” Davis said. “It would add nutritional value and, of course, you could use frozen yogurt or angle food cake, something lower in fat if you wanted to use an alternative.”
Davis said baking a peach-centered desert, such as cobbler, might not be the lowest calorie or fat option, but the peaches are still nutritional.
Zelek asked Echols about the varieties of peaches he was selling and bought a bag of sweet Loring peaches.
“This will hopefully make a peach cobbler,” Zelek said holding up the bag of peaches. “I was asking him how sweet they are and he said they’re pretty sweet.”
“... but we’ve got sugar,” Literal added with a smile.