Friday, April 13, 2012

April 13: National Peach Cobbler Day

Today is another food celebration that just seems to be in the wrong spot on the calendar.  Peaches aren't ready now - they're a late summer fruit.  Oh, I've heard some peaches can be ripe as early as May, but the best ones are those juicy summer peaches that are just rich in flavor and are available in mid-June through August.

Every year at the Georgia Peach Festival in June, the highlight of the festival is the World's Largest Peach Cobbler.  The festival website also provides information about the peach industry in Georgia- in Georgia, peaches are only available for 16 weeks in the summer, from mid-May to August.  Georgia is known as The Peach State, but it's not the state that produces the most.  California ranks #1 in terms of quantity, followed by South Carolina, and Georgia ranks third.  The NYTimes reports on a "feud" between South Carolina and Georgia in regards to peaches.  I still think the best peaches I've ever had came from Harry & David and apparently they source their peaches from around the country and try to pick the closest to where you are.  I suppose that means the tastiest I've had were from California, but I do have to admit loving the East Coast peaches I had last year- they made for some excellent canning.

Okay, away from peaches and back to peach cobbler. provides us with the history of fruit cobblers, as well as information for the different kinds of crusts and various types of peach cobbler.  Looking for a low-calorie recipe for peach cobbler?  Livestrong has you covered.  Of course, you can't go wrong with a simple, classic recipe.

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