It’s summertime in South Carolina and that means fresh juicy peaches. First of all, did you know the peach, as we enjoy it today, probably came from an area near the city of Xian, China? The peach for a long time has been the symbol of immortality and friendship for the Chinese people. Surprisingly, it is a relative of the almond. Most seem to think the Spanish brought peaches to America during the 16th century. And, it is believed the peach became popular in the southern states because of the warm and moist climate.
No matter the origin or how the peach made its way to South Carolina, the peach is king! And, here in the Old 96 District region in South Carolina, the summer means one thing-fresh peaches. Roadside stands dot the countryside of counties like Abbeville, Edgefield, Greenwood, Laurens and McCormick, http://sctravelold96.com. Peaches are available late May through mid-September. The sweetest peaches seem to be picked during July and August. Old 96 District of South Carolina is known as one of the best places to buy peaches. Your visit to South Carolina in the summer is not complete without a basket of peaches in your backseat!
Did you know?
- South Carolina ranks #2 in fresh peach production and interstate shipments and is considered the nation’s largest peach producer and shipper east of the Mississippi River and outside the state of California.
- Today the largest peach grower outside of the state of CA is in the Old 96 District-Titan Farms in Edgefield County. Owned by Chalmers and Lori Anne Carr.
- There are at least 30-40 varieties of peaches grown in South Carolina.
Award Winning Old Fashioned Peach Cobbler
3 cups all-purpose flour
1 heaping tablespoon Crisco shortening
2 teaspoons sugar
Sift flour and sugar. Cut shortening and sifted mixture until it resembles coarse meal. Mix in ice water with fork to form dough. Roll dough thin for topping.
1 quart fresh sliced peaches
1 ½ cups sugar
Dash of nutmeg
1 teaspoon vanilla
1 stick of butter
Cook 5 ingredients in saucepan until peaches are tender. In large casserole dish, place ½ of cooked mixture and top with thin crust. Bake in oven until brown. Remove from oven and top with butter and sprinkle with sugar. Add remaining filling and top with 2nd crust. Return to oven and bake until 2nd crust is golden brown. Remove from oven and rub butter over crust and sprinkle with sugar. Bake in preheated oven at 350 degrees.