• Nutty Fingers

    Pearson Farm is proud of our history and love to share stories of life on the Farm told by Mr. Al and his sisters.  Today, we are doing just that with a video from Ms. Peggy Pearson Jerles.



    When I was in the second grade 72 years ago at the Zenith School, there was an accident that occurred during recess.  The old school house had indoor bathrooms but the access to them was outside.  On this particular day, a boy in my class went to the bathroom and upon leaving, slammed his finger in the bathroom door, cutting off the tip-end of his finger.  In 1946, the appropriate actions taken were very different from today.  The child was hurried off to the doctor but the finger was left behind, coming to rest on a Kleenex in the hand of Miss Lillie Maude Andrews, the first and second grade teacher. Since everyone in the school, grades 1 though 5, heard about the accident and were curious, Miss Andrews held the finger on the Kleenex while all 5 grades filed by and looked at it.  After the viewing, all of us trooped out to a big old pecan tree behind the school to bury the finger and say a prayer for the injured student.

    And now, just think, Pearson Farm is now selling "Nutty Fingers!"

    Peggy Pearson Jerles

  • Thank you Jody

    November is here ya’ll, and we couldn’t be more excited. The 11th month of the year means pecan season is in full swing out here at Pearson Farm. Tractors and Red Wagons are constant sightings. Our phones are ringing, a lot, as folks from all over are preparing for baking and gift giving. Locals are visiting the Farm Store to purchase pecans just arriving from the orchards and Mary’s Kitchen is filling the Farm with incredible smells from all the delicious cakes, pies, cookies, and flavored pecans they are baking. November also means that Thanksgiving is right around the corner. 2017 has been a crazy year for Pearson Farm with the major loss of our peach crop, tornadoes and hurricanes knocking down many of our pecan trees, yet we have so much to be thankful for. Our biggest blessing is our Pearson Farm “FAMILY”, so we thought it might be fun to see what some of the “FAMILY” members are most thankful for this year. We enlisted the help of a very special Pearson to conduct some interviews out here on the Farm. Thankful moments are important to share, and we hope that you enjoy this one........

    Click here to see what Jody, is thankful for?

  • Pecan Season is HERE!!


    Pecan season has officially arrived at Pearson Farm. The ground is quaking from the vibrations of the pecan shakers, and the orchards are full of dust created by the sweepers, as they sweep the pecans into rows for the harvesters to pick up. Once the harvester's hopper is full, the nuts will be dumped into a red wagon and brought to the cleaning plant where they will be weighed, sorted, sized and graded before they are placed in bags to be shipped, shelled, or turned into delicious treats from Mary's Kitchen. Mr. Al spent some time this week following our tractors, shakers, sweepers and harvesters. He was able to capture these up close and personal videos of our farm equipment in action. We hope you enjoy his videos allowing a little peek into the harvesting process.....

    It's Raining Pecans Video

    Let the Sweeping Begin Video

    The Harvester and Hopper Video

  • from Mr. Al and Annie of Nova Scotia

    Please enjoy this guest post from Mr. Al
    Mary and I just returned from a trip to Nova Scotia, where her grandmother was raised in a convent. We searched libraries, cemeteries and family ties. We really gained an appreciation for Mary’s ancestry, the history of her family, and the land of Nova Scotia. We also missed being involved in the wrath of Hurricane Irma, be we came home to her devastation- many downed trees and broken limbs. It will be a big job cleaning the orchards before Harvest.

    While in Nova Scotia, we visited a few wineries and at Blomidon Estate Winery I mentioned to Annie, the host, that I grew peaches and pecans. She exploded with a recipe that I want to share with you. Annie was a delight and with some coaxing agreed to give the recipe again for the camera in English with her French accent and bubbly enthusiasm. Since I haven’t tried the recipe myself, I can only enjoy it in theory but I recommend you try it and try Nova Scotia in September and Blomidon Estate Winery, and ask for Annie!


    Annie's Recipe

  • A Recipe That Won’t Drive You Nuts

    There is no question that spending time with family and friends at the holidays is a joy. But sometimes preparing for guests can be a bit overwhelming.  At Pearson Farm, we understand the importance of wanting to enjoy quality time with people we hold dear and not spending hours in the kitchen preparing food. That’s why Lanier and Adeline Pearson have prepared this fast, simple  and delicious cranberry sauce recipe featuring Pearson Farm Georgia Pecans. It is sure to be a crowd pleaser this holiday. You can watch us make it here:

    Cranberry Sauce with Pecans

    •   1 (16 oz) can whole cranberry sauce
    •   1 (15 oz) can sliced pears, drained & chopped
    •   1 (11 oz) can mandarin oranges, drained
    •   1 Granny Smith apple, peeled & chopped
    •   1 c sugar
    •   ½ c dried fruit mix
    •   ½ tsp cinnamon
    •   ½ chopped pecans

    Combine all ingredients except pecans in a saucepan.  Cook, uncovered, over medium-low heat 45 minutes or until thickened, stirring often.  Remove sauce from heat.  Cover & chill. Add pecans right before serving.

    Also be sure to check out all of our delicious holiday favorites at Pearson Make sure that your home is well stocked with delicious signature pecan treats and other irresistible treats.

    From our family to your we wish you a very Merry Christmas.

  • Summer Better Than Others

    Peach Tomato Salad Recipe

    As summer starts to wind down a bit we thought you might enjoy this light and easy to make recipe.

    A Pearson Farm tomato and feta salad. This recipe is sure to please the family and your guests as well.


    Link to Video Recipe


    Peach, Tomato and Feta Salad Recipe

    2 10 oz. containers of small cherry tomatoes (tri-color if available), some sliced in half and others left whole

    1-2 cups fresh Pearson Farm peaches, sliced

    2 TBS. Basil cut in ribbons

    4 oz. feta cheese, crumbled


    Dressing: Shallot Vinaigrette

    2/3 cup Extra Virgin Olive Oil

    2 TBS. Shallots, Finely Chopped

    1/4 cup White Wine Vinegar

    Salt & Pepper



    Start by cutting peaches into bite sized pieces and place in bowl. Take cherry tomatoes and cut some into halves while leaving a few whole for variety and also add to the bowl. Cut rolled basil leaves into strips of equal size. Add all ingredients to bowl including feta cheese and toss to combine. Add dressing tossing a few more times and then add everything to a serving platter before enjoying.


    If you are not included to make this in your kitchen, you are always welcome to get something from ours. Check us out here at

  • A Peach’s Journey

    Pearson Farm is getting their operations ready for this year’s peach season. So, before the season gets underway, we thought it would be fun to show you the journey that a Pearson Farm Peach takes from pick to pack.

    Picking Peaches







    In the video below, Al Pearson documents this journey. We follow peaches from the tree to the time when they are ready for you to take them home.  Mr. Pearson also covers a little bit of Pearson Farm family history along the way.

    Click on this link or the image above -

    To get your family fresh Pearson Farm Peaches as well as a host of other farm favorites, please visit .


  • A Date For Christmas

    Even if you are married, we have a new date for you this Christmas. Lanier Pearson will show you a fast and simple way to turn Pearson Farm pecans and dates into a delicious appetizer. Your family, friends and guest are going to love these as well.

    This recipe is so simple all you need is the ingredients:


    Stuff 1 Pearson Farm Elliot Pecan half and a little cream cheese into a date and wrap with bacon. Place the stuffed dates on a cookie sheet and bake in the oven at 400 degrees for 15 minutes. Eat when they cool.

    Check out the video at the link below:

    For this recipe and others go to Pearson

  • Thanksgiving Is Almost Here and I Cranberry Stand It

    After turkey, there are 2 foods that simply define Thanksgiving; cranberry sauce and pecans. Here is a bit of holiday history.

    Cranberry sauce, or relish as some refer, was first sold in 1912 and became a mass market item during the 1940’s. Cranberries, are one of the only fruits actually native to North America.

    Pecans, have their roots (I couldn’t resist) in central and eastern North America and the river valleys of Mexico. Pecans have been consumed as far back as the pre-colonials, who began the Thanksgiving traditions that we still follow today.

    Cranberry Pecan Relish Cranberry Pecan Relish

    Pearson Farm has been growing Pecans in Georgia since 1885. Our 5th generation farm has been a family tradition just like Thanksgiving has been yours. So, this year we wanted to give you a recipe to bring this all together.

    We would like to elevate the humble canned cranberry sauce recipe with our own take, adding our award-winning Georgia Pecans. This recipe is sure to please everyone at your Thanksgiving feast. To watch the recipe click on the link below:

    Cranberry Sauce with Pearson Farm Pecans

    • 1 (16 oz) can whole cranberry sauce
    • 1 (15 oz) can sliced pears, drained & chopped
    • 1 (11 oz) can mandarin oranges, drained
    • 1 Granny Smith apple, peeled & chopped
    • 1 cup sugar
    • ½ cup dried fruit mix
    • ½ tsp cinnamon
    • ½ cup chopped Pearson Farm pecans

    Combine all ingredients except pecans in a saucepan. Cook, uncovered, over medium-low heat 45 minutes or until thickened, stirring often. Remove sauce from heat. Cover & chill.  Add pecans right before serving.

    Happy Thanksgiving from our family to yours.

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