Ogeechee Peaches

Photography by Megan Baradine

It’s peach season here in Georgia and I know just the place to grab a basket-full of sweet, southern goodness in the form of a fragrant, colorful fruit.  A couple of turns off Highway 25 in Millen you will find the most inviting country home flanked by peach orchards, muscadine vines, blackberry bushes, peanut fields, and other seasonal garden staples. As you pull into the driveway shaded by gigantic oak trees you will be greeted with warm southern hospitality as well as fresh produce.

Owners, Rodney and Linda Newton made Jenkins County their permanent home approximately ten years ago. The couple purchased Rodney’s grandparents’ property and completely renovated the 100-year-old homeplace. Rodney always knew he wanted to make the farm which held so many precious, childhood memories his home. It took a little convincing to get Linda on-board, but she quickly grew to love the family farm.

Rodney started the dream of owning a peach orchard long before he officially retired from his post over the port program with Goldkist and later Pilgrim’s Pride. They began with a small orchard that has now grown into 15 different varieties of peaches and nectarines. Peach season begins mid-May and new varieties ripen every few weeks until the season ends late July to early August. Linda describes Rodney’s education as a peach farmer as perpetual. He studies educational articles, books and is a constant student to his craft. He was also mentored by fellow 5th generation farmer and friend, Drew Echols of Jaemore Farms of Commerce, Georgia.

Linda is the face of Ogeechee Peaches. I came to know her as the “Peach Lady” long before I knew her as my friend, Linda. She is quick to let folks know Rodney is the brains and engineering behind the orchard. He is the scientist and handles all the technical details, while Linda refers to herself as the “laborer”. I would say it must be a labor of pure love.  You can often find Linda doing any number of tasks in the orchard, boxing up peaches in her makeshift cold room, picking muscadines, taking calls from the local farmer’s market, or mowing the grass. She is a cute and spunky little lady, and a sun visor of some sort usually adorns her head as she manages a successful farm. She is the perfect mix of tireless energy and hyper enthusiasm. She talks fast and gets things done. Rodney can often be seen in the background with Labrador, Kirby. He is relaxed and methodical. They complement each other perfectly.

One of the best qualities of a truly successful entrepreneur is their ability to bring others along for the ride. To be successful in a small community you must work together. Linda sees the big picture. She is especially generous in including everyone in her success. I asked Linda, “What is the most rewarding part of being a peach farmer?” Her reply was no surprise, “I love being outside. I love the friends I have made, and meeting people.” If you stop by that shady spot on 625 Old Louisville Rd. mid-summer, you are sure to become a friend of Linda’s too. Stay long enough and they are libel to sit you on the front porch with a cold glass of peach tea. Ogeechee Peaches can also be found at the Statesboro Farmers Market when in season.

Peach Poundcake with Buttermilk Glaze

3 sticks Butter (softened)

3 c Sugar

6 Eggs (room temperature)

4 c Swan’s Down Flour

1 c Buttermilk

2 c Peaches (peeled, cored, and diced)

2 Tbs. Vanilla

Preheat oven to 315 degrees.

Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add flour alternately with buttermilk until combined. Mix vanilla with peaches and fold into batter. Pour batter into a greased and floured Bundt pan. Bake at 315 degrees for 1 hour. Turn oven up to 325 degrees and bake 25-30 minutes more. Remove from oven and pour half of the glaze over the warm cake. Allow cake to cool 20-30 minutes before removing from bundt pan. Pour remaining glaze over the top of the cake.

Glaze:

2 c Powdered Sugar

4 Tbs Butter

6 Tbs Buttermilk

1 tsp Vanilla

Whisk all ingredients until smooth and pour over warm cake.

Peach Salsa

4 Peaches (pealed, pitted, and diced)

1 small Red Onion (diced)

1 Red Bell Pepper (diced)

1 Orange Bell Pepper (diced)

3 Green Onions (diced)

1 Lemon

2 Tbs. Honey

3 Tbs. Hot Sauce

Mix all ingredients. Chill and serve with Cinnamon Sugar chips.

Cinnamon Sugar Chips

1 pack Flour Tortillas (6 inch size/1 lb 6.5 0z weight)

1/2 c Sugar

2 Tbs. Cinnamon

Cut the tortillas into fourths. Deep fry in 325 degree oil until golden brown. Remove from oil and drain on paper towels. Mix cinnamon and sugar together in small bowl. Sprinkle chips with cinnamon sugar as soon as they come out of the hot grease. Keep in an airtight container and these chips will stay fresh for weeks!

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