July 2019

Feelin' Peachy with Titan Farms and Old 96 District

Saturdays were made for peach orchard visits.
     I remember when mama, daddy and I would hop in the pea-green Chevy truck, the back filled with bushel baskets where in just a few hours, each would be overflowing with the largest peaches the three of us could find. Mine and mama's choices were acceptable, but daddy's peaches were perfect. Some would be ripened to a T. Some would be a little on the green side. Daddy had a plan with every peach he culled.
    And the peaches that he wanted were never within reach. There was also a ladder in the back of the truck which came in handy when he needed to reach the top of the trees. That's where the ones he wanted were hiding.
    Mama and I would stand on the ground, looking up at daddy on the 6-foot ladder, still reaching just as far as his short arms could stretch. "You be careful," mama would say every five minutes or so. Daddy never replied; he kept picking.

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When we received this amazing box of peaches from Titan Farms in South Carolina, the only thing that ran through my mind was "I wish mama and daddy could taste." And, they gave me peach recipes, too.
     Although it's simply a peach, it provides a connection to my past, to people I love and memories that I need a little nudging.
     We look forward to visiting the Old 96 District and Titan Farms in South Carolina and experiencing more connections. But for now, we'll enjoy our peach ice cream and cobbler and embrace the power of the peach.
    

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Here's couple of the recipes on the Old 96 District website that intrigued us most. For more peach recipes, visit Old 96 District.

Feelin' Peachy Recipes

Bubblin’ Hot Peach Cobbler

• 1 cup sugar
  
• 1 cup all-purpose flour
• 2 cups cut-up peaches with juice
• 1 stick butter
• 1 teaspoon cinnamon
• 1 cup milk
• 1 teaspoon vanilla

Combine sugar, butter and vanilla. Add flour then cinnamon and milk. Grease baking pan with butter and place peaches on bottom. Cover with mixture of sugar, butter, flour, and milk. Sprinkle cinnamon on top. Bake 30 minutes at 425 degrees until brown.

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South Carolina Peach Caprese Salad
~The Taylor House

• 4 medium peaches, pitted and thinly sliced
• 8 oz. fresh mozzarella sliced
• 4 cups chopped romaine lettuce
• ¼ cup almonds and cranberry mix
• ¼ cup minced fresh basil
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• ¼ cup olive oil
• salt and pepper to taste.

For Salad: In a large salad bowl, combine peaches, mozzarella, lettuce, almonds, cranberries, and basil.
For Dressing: In a small bowl, combine balsamic vinegar, honey, mustard, and olive oil until smooth. Season with salt and pepper to taste.
Just before serving, pour dressing over salad and toss to combine.

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For more information on the unexpected wonders of the Old 96 District, visit Old 96 District.