My interview of Gayle Sullivan of Dry Creek Peach and Produce

I promised you all my video from Dry Creek Peach and Produce, so here it is. You know, I love peaches; so much so that I hate that it’s the end of our peach season. Why not Georgia peaches all year? What am I going to do when I run out of Anissa’s (Harris & Clark’s) Georgia peach preserves???

Well, there is always California…

All the best,

James

BTW – Gayle, thanks for the wonderful peaches. We finished the last one just last weekend.

Advertisements

What’s in the Pantry – Peaches, Peaches, Peaches

Ok, so Anissa has been hard at work doing her “Peach” thing for the past few weeks and the results are in. The Pickled Peaches are out of this world. We will feature them this weekend at the Serenbe Farmers Market on Sat. from 9 – Noon, along side a BBQ tasting with local grass feed beef and some awesome pork chops (this is making me hungry already.) So what’s in our Pickled Peaches?

Pickled Peaches in Pantry at Harris & Clark

Pickled Peaches in Pantry at Harris & Clark

Well, peaches, with vinegar, clove and sometime a stick of cinnamon. Pretty simple, very tangy, and great with BBQ ribs. Anissa is thinking about making a BBQ sauce from the Pickled Peach vinegar – which sound crazy good. Come by and see us this weekend at the Farmer’s Market to have a sample.

BTW – we also have on the shelves Peach Preserves, and Peach Pie Butter (peaches, Sranny Smith apples, clove and cinnamon), also handmade by Anissa and friends.

Peach Pie Butter from Harris & Clark

Peach Pie Butter from Harris & Clark

All the best,

James

A Common Love – The Peach

As some of you know I had the good fortune to spend a few days at the 2009 Wine Blogger Conference. While I was touring vineyards in Napa and Sonoma, hanging out with winemakers and bloggers, I learned that peaches are loved across this nation. It’s not just a Southern thing! Being a Southerner I always assumed that peaches were our pride and joy, that they were a simple pleasure that came with our Southern birthright. But as I spent days touring vineyards with passionate winemakers, we were often given peaches as a gift or snack – one even allowed us to pick peaches from your peach trees in her own backyard.

Michel_Shc Walking Tour

During the tour break at the Michel-Schlumberger vineyard we shared white peaches from Dry Creek Peach and Produce (and lots of water – and a little wine later in the day).

Dry Creek Peach and Produce Farmstand

After tasting Dry Creek Peach and Produce peaches, at both Michel-Schlumberger and Dry Creek Vineyards, I decided that I had to meet the owners/farmers and talk peaches. I will post the video interview here soon (by Friday – so come back then).

All the best,

James

Sweet Georgia Peaches

Georgia Peaches seem to come far and in-between in the peach state. Georgia produces many but, for the two months that they are ripe and ready to be eaten, they just can’t seem to be found. We have been lucky to taste some of what Georgia has to offer this season. All of the rain hasn’t made it easy for the sweet fruit but, they have survived.

While we enjoy peaches in the raw;  fuzzy, fragrant and juicy, I have enjoyed changing their state of being into pickles and preserves! It is just amazing what a little cane sugar can do!

If you have tasted these delicate creations, comment and let me know!

Happy Eatings!

We love candy, particularly Daily Candy Atlanta!

Many thanks to Daily Candy Atlanta for including our new line of Honey in their Ten Fun Things Under $10 list today. Gotta love it.

You can find all the Harris & Clark honey you desire here at our new online store. Just last week we opened our online store in partnership with Foodoro.com.

All the best,

Harris & Clark

Say Cheeeeeeeessssssssse!

That orange stuff that is sliced and individually wrapped that I grew up eating as my after school snack is not really cheese!! What is that stuff anyway? It disturbs me that most kids are introduced to cheese with that stuff. I say, lets start a revolt against processed cheese and just do away with it altogether. If you won’t buy it, I won’t. It can be as simple as that!

Well, if you would like to be reintroduced to the wonderful world of cheese, come to Southern Cheese Fest, hosted by Harris & Clark on Sunday, May 3rd, 2009 1pm-5pm during the May Day event at Serenbe. Come and taste what the south has to offer, you won’t be disappointed!

Happy Tasting!!              

Why does Harris & Clark support Slow Food Atlanta and Ga Organics?

My Georgia Organics Apron

My Georgia Organics Apron

When asked why we support Ga Organics and Slow Food Atlanta (I spoke at the Ga Organics 2009 conference and Anissa is a Slow Food Atlanta board member) we often remind people why we started Harris & Clark in the first place:

“We celebrate the food and traditions of the new South. We’re passionate about local, small batch, artisanal foods. Harris & Clark was founded with a committed to support Southern farmers and food producers like no other – We buy their products, we tell their stories and sell their food. Our Food Schools allow them to share their gifts with new customers over a meal. We are appreciative that we were born for this.”

With that said most folks get it right away. Thanks to both Ga Organics and Slow Food Atlanta for allowing us to move our mission forward. Please support the good work of both organizations when you can.

All the best,

– Harris & Clark

The King, the Carpet Bagger and the Bee Man are in the building

This Winter we decided to extend our commitment to support local food producers. The we’ve been approach by a few beekeepers that wanted Harris & Clark to sell their honey, but lacked the resources to bottle their product. As the saying goes, “Where there is a will there is always a way.”

So, Harris & Clark is now in the premium honey business. We’ve created a line of six, small batch, artisanal Southern honeys at are beyond description. Each variety has been given a name that reflects it’s character and its place in Southern history. The first two honeys to arrive are the The King, our Tupelo and The Carpet Bagger, our Palmetto – once call the “true jewel” of Florida.

Come in and have a sample. We would also love your feedback – leave us a comment. Four others are on their way.

– Harris & Clark

A Winter Wonderland In My Cup

coffee with wiped cream

I am having, and have had, a cup of coffee.  I could think of nothing better to do with my time for a few hours this morning and into the afternoon.  The snow in Atlanta today was spectacular!  I love the snow but only one weekend at a time.  Some people enjoy the sport events that only the snow can provide and others like me, well, it’s a warm cup of mocha java with added caramel and fresh whip cream.  I think my competition is how many extras can I add to my coffee to top the previous cup that excites me so much.  Today’s brew was whatever I had on hand.  It was perfect!

How we drink our coffee, tea or even hot chocolate is such a phenomenon, that I think we take so much away from the intended product.  Counter Culture Coffee, one of my favorite coffee roasters, would encourage me to savor the flavor but, I think it is the smell of the bean and the brew that keeps me coming back.  I have become slightly addicted and to me, right now, that is okay.

Happy Drinking!

Grits on a Sunday Morning

Bowl of Georgia grits with a little butter

Bowl of Georgia grits with a little butter


Sunday morning breakfast was the most memorable meal of the week at my house when I was growing up. My nose would be awakened to the smell of pork and handmade hot biscuits, with grits and eggs on the side. I still don’t know how my mother did all that cooking before leaving for Sunday School. My sister often reminds me that women aren’t made like our mother anymore. Anyway, no matter how good the bacon or sausage smelled, the grits always stole the show at the table. They held their heat and warmed the rest of the meal when I mixed the eggs and bacon together. Mmmm!! is all I can remember saying. Boy, those were the days!

Now in my kitchen, I am proud to say that I have mastered those grits making skills. I prepare my grits with good whole milk from Sparkman’s Dairy http://www.sparkmanscreamvalley.com and real butter. My girls have decided to boycott grits these days but, they will be back looking over the pot soon. But James, can’t seem to get enough of them. We had grits for breakfast three days in a row this week. These are not instant grits from a box, they are the real deal-stone ground white grits from Jenny and Jack Sun Farms by way of Glover Farms and sold at Harris & Clark as well as the Love is Love Farm Stand. The best way to prepare them is in a pot, on the stove over a low simmering flame (I like gas stoves) for 45 minutes, stirring constantly. This is no Monday morning breakfast. Wait until next Sunday to enjoy!

How to prepare Georgia Stone Ground Grits:

1 cup whole milk
1 cup water
1 tsp salt
1 Tbl butter
6 Tbl grits (3 Tbl for 1 cup of liquid)

In a medium sized pot on med/high heat add milk and water, salt and butter, bring to a boil. Whisk in grits all at once. Turn heat down to a low simmer and continue to whisk 2 minutes. Cover and set timer to 45 min. Every 5 minutes, whisk to keep the grits from sticking. Add more liquid(milk or water) as needed.