Georgia on my mind

What is it about southern living that attracts Northerners? Is it the vision of long graveled drives lined with arched Spanish moss that welcoming? Or is it the charming residents?

Americans have been gaga for the south since Gone with the Wind, so grab the pearls and a plate, and get ready to dish up dessert after taking a tour of Savannah, Georgia’s coastal city.

Walk

IMG_0041 (1).jpg
Courtesy of Visit Savannah

Savannah is a pedestrian paradise home of the nation’s largest registered Urban Historic Landmark District, with over 1,600 historically and architecturally significant structures within 2.5-square miles. Guide services can tailor walks based on personal preference, and they usually last about two hours. Long onto, Visit Savannah for details.

 

Eat

The peach is easily Georgia’s most visible symbol, yet it’s surprisingly rare in the state, according to The Georgia Peach (Okie). The peach emerged as a viable commodity when the south was in need of a reputation makeover. The agriculture success made it a lasting icon, despite the difficulties growing it.

Endure the renaissance of the peach by bringing its sweetness home, wherever that may be.

Page-to-pantry

PEACH CRISP

Active time: 30 minutes Start to finish: 1.5 hours

Yield: Makes 3 servings

Ingredients

½ cup organic sugar

¼ cup organic whole-wheat flour

¼ cup organic whole grain rolled oats

¼ tsp cinnamon

Pinch of salt

½ stick salted butter, softened

½-lb. peaches, peeled and sliced into cubes (to peel fresh peaches, cut an X at the end opposite the stem and immerse in a large pot of boiling water for 10 seconds)

2 tbsp. fresh squeezed orange juice

Instructions

Preheat oven to 375 degrees.

Stir together sugar, flour, oats, and salt in a bowl then work in butter with a pastry blender or your fingertips until mixture forms small clumps.

Spread peaches in lightly buttered ceramic ramekins. Stir in juice and top with crumb mixture.

Bake in middle of oven until topping is golden and peaches are tender 30 minutes. Cool slightly and serve warm with vanilla bean ice cream.

 

 

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Published by

Michelle Glynn

Globe-trotting scribe

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