Experience Gasper’s Georgia Peach Truck Event

Sweet Georgia peaches are picked at their peak and arrive fresh

The Georgia Peach Truck is rolling into Gasper with whole boxes of Rolling Freestones, the farm-to-street freestone peaches from the authentic Peach State! Freestone peaches from Georgia are the peak season varieties to purchase by the box because they freely separate from their pits for slicing in the kitchen or eating fresh out of hand. Share a box this summer, and cook, can, or freeze a box for winter

Georgia Peaches are in a class of their own. They arrive earlier and taste fresher than peaches from other growing regions. Here’s their sweet little secret: the region’s hot, humid days and sultry nights mean there’s no cooling temperatures that slow the sugar-producing process.

Freestone Georgia Peaches are priced at one box (23-25 pounds) for $45. Each box will provide so many juicy and flavorful peaches, you can keep a supply for yourself and send some as gifts.

Georgia’s nickname is “The Peach State” because of its reputation for producing the highest quality fruit. Georgia-grown peaches are recognized for their superior flavor, texture, appearance, and nutritious qualities–a peach is featured on the U.S. Mint’s Georgia quarter. More than 40 varieties of peaches are grown in Georgia, and they are at their peak from May to August.

The state of Georgia has red clay soil, perfect weather, and moderate humidity to produce the sweetest, juiciest and most flavorful peaches. Georgia peaches are available from May to August and are in peak season during July.

Peaches originally came from China. They were traded along the Silk Road and made their way to Europe before eventually gracing American groves. According to the New Georgia Encyclopedia, “Franciscan monks introduced peaches to St. Simons and Cumberland islands along Georgia’s coast in 1571.”

During Reconstruction, Georgia farmers were forced to diversify their crops. As the boll weevil moved in and destroyed many cotton crops, farmers added pecans, onions, apples and peaches. Georgia’s peaches mainly grow in Crawford, Taylor, Macon and Peach counties.

Georgia peaches are used in some of the nation’s top restaurants. The fruit from Pearson Farm in Fort Valley is on tables at Per Se (one of the world’s most expensive restaurants) in New York City, Hugh Acheson‘s restaurants throughout Georgia, The French Laundry in Yountville, California, and Bayou Bakery on Capitol Hill in Washington, D.C.

Most of the peaches sold in Georgia are sold fresh. Despite the large number of bushels picked each year, there are no major processing operations in the state, according to the New Georgia Encyclopedia.

The World’s Largest Peach Cobbler is made each year at the Georgia Peach Festival in Fort Valley. The enormously tasty creation is 11 by 5 feet and about eight inches deep. Tasting the cobbler is free.

Tired of store-bought peaches that are hard and flavorless? Try one from the Georgia Peach Truck and you’ll experience something amazing. The Rolling Freestone peaches are hand-selected — only the top few percent that meets high standards for fragrance, juiciness, and flavor. Whether you enjoy them whole, sliced or smothered in cream, you’ll want to order your supply before the growing season ends.

Check the Events Page on our website for the next Georgia Peach Truck visit.

Every morning, I eat one fat-free yogurt with a sliced peach when peaches are in season, and one thin slice of whole-wheat bread. The same thing. I don’t want to get fat. And I want to keep my fitness.

Leonard Lauder, Businessman

Peach S’mores

Bring your campfire to the next level

This technique is sure to take your campfire gatherings to the next level. But you really don’t even need a campfire to try this treat, as a kitchen torch or even the burner on a gas stove will do the trick to bring this sweet, juicy take on the summertime classic to life. We just suggest you have plenty of napkins on hand!

»  fresh peaches
»  marshmallow cream
»  chocolate bars
»  graham crackers

Cut the peaches into quarters, removing the pits. When you’re ready to make a s’more, coat the skin of the peach quarter with marshmallow cream (it will adhere best if the skin is not wet). You can choose to spread it on the peach or fill a pastry bag and pipe directly on the skin. Brown the marshmallow cream over open flames as you would a marshmallow, assemble with graham crackers and chocolate and enjoy!