When you eat locally in our part of the world, the first fruits of the year are such a treat. Strawberries are the earliest fruit to come to market, and then about the time blackberries and blueberries start ripening, the stone fruits arrive.
Watsonia Farms in Monetta, S.C., about midway between Augusta and Columbia, has been on the scene at many Atlanta-area farmers markets this year, first with its strawberries and asparagus and now with peaches and nectarines. Watsonia Farms is owned by Jerry and Joe Watson, and Joe’s son Jeph.
On Tuesdays, you can find the Watsons’ booth at the Whistle Stop Farmers Market in Norcross. On Wednesday mornings they’re at the Dunwoody Green Market and in the afternoon at the Decatur Farmers Market. Thursdays they’re at the Berkeley Lake and Brookhaven’s Old Five Point farmers markets, and on Friday they’re at Cumming’s Brookwood Farmers Market. Saturdays they’re at the downtown Alpharetta Farmers Market, the Brookhaven Farmers Market, the Green Market at Piedmont Park, the Peachtree Road Farmers Market, the Sandy Springs Farmers Market, the Smyrna Farmers Atlanta Road Market and the Suwanee Farmers Market. And they set up shop at the monthly East Point Farmers Market as well.
It’s a huge job for Brandon Smith, the farm’s market program director. “The farm itself dates from 1918, but this is only the second year of our market program,” Smith said. “We started coming to the markets in mid-April, and we’ll probably be there with our organic fruit and vegetables until peach season runs out.” Depending on the weather, that could be late July or August.
Up until 15 years ago, Watsonia Farms was all about peaches. Since then, it has expanded into organic vegetables such as cucumbers, eggplant, peppers, squash and tomatoes. And it’s growing nectarines, too.
Nectarines are really just smooth-skinned peaches, perfect for those who object to the fuzz on a peach. Enjoy local nectarines while you can. The entire nectarine season is short, only four to six weeks.
Smith said Watsonia started harvesting nectarines in mid-May. The first variety to be ready was ‘Mayfire,’ a clingstone nectarine with yellow flesh. Next to come was ‘TonCat,’ a wild nectarine the Watsons found and named after two Watson wives, Tonya and Cathy. The Watsons also harvest a white-fleshed nectarine they’ve named ‘Bob White’ after the owner of the leased orchard where those nectarines are found.
“Our humidity makes it difficult to grow a No. 1 commercial appearance grade fruit, and there’s no market for seconds,” Smith said. “A lot of farmers are phasing out nectarines.” For peaches, a blemished fruit can still be good for canning, but no one is commercially canning nectarines.
“Both peaches and nectarines are extremely susceptible to mold, rot and fungus,” Smith said. “There’s no doubt, moisture is a huge challenge.” Because Watsonia is certified organic by the U.S. Department of Agriculture, it doesn’t use the synthetic fungicides and pesticides available to conventional farmers.
Nectarines, like peaches, can be stored at room temperature until they’re completely ripe, but then they should be refrigerated since they go from ripe to overripe quickly. If you find yourself with a bounty of nectarines, consider freezing them. First, peel them by dropping the fruit in boiling water for 30 seconds and then chilling in ice water and slipping off the skins. Cut the fruit in half, remove the pits and then freeze in an airtight container as either halves or slices. Tossing the fruit in a little sugar before freezing can help it holds its shape.
At local farmers markets
Cooking demos:
4-8 p.m. Thursday, June 13. Chef Seth Freedman of Forage and Flame offers demos throughout the evening. East Atlanta Village Farmers Market, Atlanta. www.farmeav.com
9 a.m. Saturday, June 15. Chef Todd Immel, Floataway Cafe, working with blackberries. Morningside Farmers Market, Atlanta. www.morningsidemarket.com
10 a.m. Saturday, June 15. Chef Jeb Alrich, 4th & Swift. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
11 a.m. Saturday, June 15. Chef Jeff Zigler, The Lawrence. Green Market at Piedmont Park, Atlanta. www.piedmontpark.org
9:30 a.m. Sunday, June 16, Chef Keoko Turner, Bantam + Biddy. Grant Park Farmers Market, Atlanta. www.grantparkmarket.org
For sale
Vegetables and fruits: artichokes, arugula, Asian greens, beets, blackberries, broccoli, cabbage, carrots, cauliflower, celery, chard, collards, cucumbers, dandelion, fennel, garlic scapes, green beans, green garlic, herbs, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, nectarines, onions, parsnips, peaches, potatoes, radicchio, radishes, sorrel, spinach, spring onions, squash blossoms, strawberries, sugar snaps, summer squash, tomatoes, turnips
From local reports
Ian Forrest’s Nectarine Slump
Hands on: 15 minutes
Total time: 45 minutes
Serves: 8
This recipe comes from chef Ian Forrest of Flip burger boutique. A slump is a cobbler made on the stove top, perfect for summer evenings when you don’t want to heat up the oven but want a real comfort food dessert.
1 cup all-purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal (fine or medium ground)
1/2 cup granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup half-and-half
3 tablespoons unsalted butter, melted and slightly cooled
7 cups sliced nectarines (about 2 pounds)
2 tablespoons fresh lemon juice
Mint and heavy cream, for garnish if desired
Make dumpling batter: In a large mixing bowl, sift together flour, cornmeal, 1/4 cup plus 2 tablespoons sugar, baking powder, salt and ginger.
Combine half-and-half and butter and stir well. Pour half-and-half mixture over dry ingredients and stir until just combined. Set aside.
In a medium bowl, combine nectarines with lemon juice and remaining 2 tablespoons sugar. Transfer fruit to a large straight-sided skillet. Cook over medium heat, stirring occasionally, until fruit begins to release juice, about 6 minutes.
Drop dumpling batter onto hot fruit in 8 large scoops. Reduce heat to medium low and cover skillet. Simmer mixture until dumplings are cooked through and juices are bubbling, about 25 minutes. Uncover and cook until dumplings are no longer sticky to the touch, about 5 minutes.
Serve warm, garnished with mint and drizzled with cream if desired.
Adapted from a recipe provided by chef Ian Forrest of Flip burger boutique.
Per serving: 208 calories (percent of calories from fat, 32), 4 grams protein, 32 grams carbohydrates, 3 grams fiber, 8 grams fat (4 grams saturated), 20 milligrams cholesterol, 171 milligrams sodium.
