Sweet Georgia Summer!
When I think of summer, my mouth waters – Literally!
So many in-season, fresh fruits and vegetables! And we’re lucky here in the South because we produce some pretty tasty produce. Let’s get to know some of our Georgia-grown (and some of my personal favorites) a little better, shall we?
What is the state fruit of Georgia?
So this is the easiest question on earth. And if you got it wrong… I’m just going to assume you moved here from the moon.
The answer, for our moon-peeps: Peaches! Not only do they provide fiber for digestive regulation, they’re also full of great vitamins and minerals. That rich, orange color in peaches contains Beta-carotene, a derivative of Vitamin A, which protect cells from harm. Peaches are also a good source of Potassium, which can counteract the effects of Sodium!
Peaches are in season between June and August so they may also cost less in these months because of the higher supply. Plus they’re outrageously, naturally, and addictively sweet! Such a fun summer treat!
Ready for another question? This one’s a little harder…
We learned that Peaches are the state fruit of Georgia but what is the state vegetable?
(Hint: it, too, is sweet…)
If you guessed Vidalia onions, you are right! They are only grown in a very specific region of South Georgia and are known for their sweetness. They are grown in low-sulfur soil, so this means no tears when you cut into them! And similar to our peaches, Vidalia onions contain potassium as well.
So what happens when you combine these Georgia produce stars? “Simply Southern Salad!”
Georgia Peach and Vidalia Onion Salad with White Balsamic Vinaigrette
Recipe sourced from Chef Klaskala:
• 4 fresh peaches, preferably free stone
• ¼ cup Vidalia onions, thinly sliced
• 1 teaspoon fresh mint, roughly torn
• 1½ tablespoons grapeseed oil
• 2 teaspoons white balsamic vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 cup mixed field greens
Cut the peaches in half, remove stone, and cut into thick wedges. In a medium bowl, combine the peaches, onions and mint. Add grapeseed oil and white balsamic vinegar. Season with salt and
pepper and gently toss.
Divide peach, onion and mint salad evenly between 8 serving plates. Toss field greens in bowl with the dressing that remains and clings to the bowl. Scatter field greens on plates and serve.
Today’s article contributed by Callie Brust, Registered Dietitian