J.W. Mitchell Farms, a 20-acre family-run farm on Bradley Creek Road in the Cowee area of Macon County offers anyone who stops by a you-pick option to gather in-season fruit and vegetables at a slightly lower price or an opportunity to purchase already-picked produce from the on-site covered produce stand area. J.W. Mitchell also has a vast selection of colorful and various-sized dahlias.
One fruit that is almost out of season but is still available for another week or so is the peach. Smaller white peaches and large yellow peaches are plentiful and are best eaten whole and juicy. But they can also be used in savory and sweet recipes.
For savory peaches, cut the larger yellow peaches in half, remove the pits, season them with a little salt and pepper or favorite spice, and place them on a heated grill. Cook until charred on both sides and serve on a bed of fresh salad greens with some goat cheese and toasted nuts – or serve alongside some grilled pork tenderloin.
However, the beloved recipe that J.W. Mitchell’s wife, Dorothy, likes to share is for peach bread. She gleaned this recipe from a cookbook in which the official name of the bread is Georgia Peach Bread since the original recipe writer is Anne Ringer from Warner Robins, Ga.
Georgia Peach Bread
Ingredients:
- 3 cups sliced fresh peaches, any variety
- 6 Tbsp. sugar
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- 1 ½ cups sugar
- ½ cup shortening
- 2 eggs
- 1 cup finely chopped pecans
- 1 tsp. vanilla extract
Instructions:
Place peaches and the 6 Tbsp. of sugar in container of electric blender; process until pureed. (Mixture should yield about 2 ¼ cups.)
Combine flour, baking powder, baking soda, salt, and cinnamon; set aside.
Combine 1 ½ cups sugar and shortening; cream well. Add eggs and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla.
Spoon batter into two well-greased and floured 9-inch by 5-inch by 3-inch loaf pans. Bake at 325-degrees for 55-60 minutes, or until done. Cool 10 minutes in pan; turn out on rack and let cool completely.
Yield: 2 loaves