Behind the Scenes: Al Pearson of Pearson Farm

Pearson Farm’s peach season is winding down, and this is the last week you’ll be able to find them at the farmers market. Al Pearson shares with us the labors that have gone into harvesting the plump, juicy fruit.

You’ve been working on the farm since you were a child. What has changed throughout the years with the peach harvest?

The ability to irrigate and commitment to irrigate has changed. It leaves us a little more confident, because in case of a draught, we can adequately supply the trees with moisture. The varieties are better suited to weather because they are grown 10 miles from the farm. They are an improvement from the older varieties not necessarily in taste, but in appearance.

Did the uncommonly cold weather in Spring affect this season’s peaches?

We started off a little light, but we’ve had a much better season this year because it has been predictable. Last year was difficult but it rained every day.

What would Atlantans be most surprised to know about Pearson peaches and their harvest? 

Everything to do with Pearson peaches is done by hand from harvesting to shipping. Being closer to the market allows us to pick peaches a little riper and it allows us to be more sensitive to the consumer taste. We ship peaches today and they’ll be in Atlanta farmers market tomorrow. California and Chilean peaches take a much longer ride. The market uses the phrase “tree ripe” liberally, and those peaches have been a long way away from the tree when you eat them.

What is the farthest distance that Pearson ships its peaches?

We ship as far West as Colorado, to Wisconsin, Texas, Missouri, and up the East Coast to New York. We would like to have them packed and ready to go by the end of the day, but usually the peaches are still only one day away. It’s as close to a tree as you can get, but the peaches need to be mature enough so that when you set it on your counter it will ripen and be ready to eat.

Tell us about how the peaches are selected for the farmers market. 

Credit: Alexa Lampasona

Credit: Alexa Lampasona

John Short represents the farmers markets in Atlanta. He knows the clientele and knows what they want, and he conveys it to us so we can pick out peaches specifically for him and the farmers market consumers.

What do you find Atlanta consumers want?

Color is usually the most immediate concern, because people feel like it is easy to discern quality. But now we see that the consumer is more concerned in how the fruit eats than what it looks like. We ship peaches that are older varieties, and don’t have great color but are wonderful to eat.

People argue for SC peaches. What is your defense for GA peaches?

I didn’t think I needed one. We have friends in South Carolina that grow peaches. But I think the heavy Georgia red clay soil gives the peaches a particular terroir, much like wine grapes. Peaches change from the environment that they grow in.

How has Pearson Farm grown over time?

This year we were at the Atlanta Food and Wine Festival, slicing peaches. That didn’t just happen. Those connections make it really important. If we don’t win the battle with taste, then we lost.