Pearson Farm

  • Pearson Farm Walks the Red Carpet

     

    Last week, Pearson Farm attended the Taste of Southern event a few miles south of the farm, in Perry.  We were privileged to be in the company of many great restaurants and caterers, along with 800 of our closest friends.  We served our Buttermilk Pecan Pie and just as expected, the response was overwhelming.

     

    The night was truly festive... all the attendees were dressed in lovely holiday attire, the room was elegantly decorated for Christmas, and each vendor creatively dressed up their booth with twinkle lights, poinsettias, and other holiday adornments.

     

    I was honored to share the booth with 3 of the most amazing women: Maria (Mary's Kitchen's head baker), Carmelita, and Silda (or as we lovingly refer to them, The Sisters).  These ladies spend countless hours inside Mary's Kitchen roasting, mixing, stirring, coating, and baking delicious flavored pecans, crunchy pecan cookies, sweet peach preserves, yummy peach and pecan cakes, along with this delicious Buttermilk Pecan Pie.  They rarely meet our customers face to face, so it was exciting to have them help greet the attendees and serve this wonderfully delicious pie that they had created.

    As delightful as the event was, the real beauty was found in the eyes of these 3 wonderful ladies.  Only a handful of our Pearson Farm "FAMILY"  have the opportunity to speak with customers, so to witness these ladies interacting with the guests and hearing the compliments and accolades bestowed upon them was truly magical.  It was such a blessing to see them having their "Red Carpet" moment and shining like the true stars they are!

     

  • 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.

     

    THE NUTTY FINGER

    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

  • Pearson Prince Peach Path

    After years of speaking with customers and answering numerous questions about peach varieties, we came to the conclusion that the only way to truly understand the difference is to experience each peach variety first hand.  Since color, texture, and taste change throughout the season from one variety to the next, finding a way to share the whole peach experience proved tricky.  Those of us in the business know which varieties to wait for and we all have our favorites.  Some might call us “peach snobs,” but we prefer “peach aficionado.” Really, we’re just huge peach fans.  We want to invite you to join us as peach connoisseurs by taking this journey down the Pearson Prince Peach Path.

    What’s that saying, “Variety is the Spice of Life”?   Well that holds true with everything it seems, including peaches.  Did you know there are more than 2000 peach varieties grown throughout the world?  That’s a lot to choose from, so you might wonder why there are so many, what makes each one different, and how farmers choose which varieties to grow.  To answer these questions, we decided to enlist the help of some peachy experts. We are fortunate enough to have the two best experts in the field within a short drive of the Farm, and we had to start with Mr. Peach himself, Will McGehee.  Will is the founding partner of Genuine Georgia.  He eats, sleeps, breathes, but more importantly, sells all our Pearson Farm peaches.  He knows everything there is to know about selling peaches, and I mean EVERYTHING!  It doesn’t hurt that he’s also a Pearson and has grown up here on the Farm.  We’ve cultivated hundreds of varieties over our 135 years, but today we only produce 50 with many bearing the Prince name. Will helped us choose the 6 most interesting Prince varieties to include in our Pearson Prince Subscription.  These 6 boxes will offer an assortment of colors, flavors, and textures to arrive on your doorstep every week from June 11-July 23.  You’ll get to experience different sizes of peaches, peaches shaped like hearts, and maybe even a few the size of softballs.  We want you to see the meaning of “blush on yellow background,” chartreuse peelings, and decide for yourself which peach is referred to as a ‘supermodel.”  We know you’ll learn the true difference between clingstone and freestone and maybe decide that the peaches that hold onto their pits aren’t that bad after all.  Our true desire is for you to experience every wonderful, sweet, juicy thing you can about peaches in 6 short weeks and join us in our own little exclusive peach club.

    To become a true “peach expert,” you’ll need a little history lesson in peach varieties, and for that we went to Dr. Dick Okie.  He spent more than 30 years as a stone fruit breeder at the USDA-Agricultural Research Service up the road from the Farm.   He tells us that back in the 1930’s, the farmers in this area were experiencing problems with their peach crops. They needed new varieties that would flourish in our soil and climate, and trees that would be resistant to the diseases that were wreaking havoc on their crops.  Peach growers wanted firm fruit that could be shipped outside of Georgia and trees hearty enough to extend the season. They hoped these issues could be addressed by the new breeding program that was just getting started.  John Weinberger was hired in 1937 as the first breeder at the Peach County office.  Believe me when I tell you, tree breeding is a long process.  Mr. Weinberger dedicated almost 20 years to the Fort Valley station, developing the foundation for a successful peach breeding program.  Victor Prince came on board as his successor in 1955.  Mr. Prince worked tirelessly for 25 years, adding his knowledge and experience to work previously started and refused to retire until his replacement, Dr. Dick Okie, was hired in 1980.  With the combined efforts of his work and the work of his two predecessors, Dr. Okie was able to release the first Prince variety in 1981…. 50 years after the breeding program started!   The science of tree breeding is more advanced than I could ever understand much less communicate, but the idea of 3 men and 80+ combined years of research is easy to define…. It’s called work ethic, and Pearson Farm was fortunate to be right here where all their hard work took place.  We were even asked to test a few breeds on our Farm, which made it feel like these gentlemen were breeding peaches specifically for us.

    The names of all the varieties was most intriguing to me.  I learned that new varieties don’t receive their names until they are released for nursery production.  Until that time, they are only identified by a series of letters and numbers.  Doesn’t that sound so official, and something you might hear in a science fiction movie?  I can almost hear the breeders saying, “BY87P944 has cropped well when chilling has been adequate,” or “BY92P7810 is a highly colored selection with excellent eating quality.” Since Dr. Okie was the breeder of record at the time the Prince varieties were released, he was bestowed the honor of giving them their names.  He laughed when he told me that there is no real science to the naming process, but he did feel that brand identification was important for these new varieties.  He chose to give them all a double name with the last name being “Prince” as a way of paying tribute to his predecessor, Victor Prince.  The first names I learned were chosen for a variety of reasons.  For instance, SPRINGPRINCE was named because it is harvested in the Spring, and RUBYPRINCE because of its mostly red color.  I found the most interesting to be FLAMEPRINCE whose name was chosen because its first commercial harvest date coincided with the 1996 Olympics held in Atlanta, Georgia. Even though Mr. Al once told Dr. Okie, “Dick, there are too many Prince varieties,” we are so glad that he released 15 in the Prince series and proudly grow 11 of them today at Pearson Farm.

    So now that we’ve increased your peach IQ, let’s see if we can expand your peach palate by inviting you to join us on this peach adventure.  The season is quickly approaching, and the Prince Subscriptions will only be offered for a limited time, so make sure to place your orders early.  We want your opinion of every box you receive, and we are excited to hear your comments. We’ll be honored to add you to our list of peachy professionals, and we can’t wait to follow your journey down the Pearson Prince Peach Path.

     

    Click here to order your Pearson Prince Peach Subscription!

     

  • 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: https://youtu.be/o03FsdHvmGw

    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 Farm.com 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.

  • From Corporation to Cooperation

    All of a sudden, I looked at the date and it’s December.

    I am not sure if you feel the same way, but this year seems to have flown by here at Pearson Farm. I can’t help but wonder how time goes by so fast. That may be the reason that so many of us use this season to reflect over the past year and start making new plans to move forward. This is the time of year when we like to recognize  and show gratitude  to those who have made a positive impact on us.

    If our shipping department is any indication, there are many of you who are very well appreciated this year. We have been working hard preparing and shipping corporate gifts these past few weeks. It is too soon to tell for sure, but it looks like we may have set a record for the number of corporate gifts people are sending to their important clients, employees and colleagues this year.

    Perhaps equally so, the Pearson Farm elves have been preparing shipments filled with our Signature Flavored Pecans, Chocolate Pecans and Natural Pecans for family and friends everywhere.

    No matter who you are recognizing this month, Pearson Farm wants to be a part of your Holiday Season.  If it is  pecans for baking  you need or the perfect gift for family, customers or friends, Pearson Farm has got you covered……and the best news is there is still time to get your order in and shipped before Christmas!!

    Merry Christmas from all of us at Pearson Farm.

  • Thanksgiving, Thanks-getting

    Now that we have officially kicked off the holiday season, it’s time to be thinking about all of the parties, family functions and gifts that we need to start planning for.  When you show up to a friend or family member’s home, you obviously bring something. That is Thanksgiving. If you are the host of that party, that is Thanks-getting. No matter which side of the equation you are on, Pearson Farm has your back with lots of seasonal pecan favorites. If you like to make your own recipes, may we suggest our Baker’s Best Pecan Halves & Pieces. They are perfect for baking, and the best news is you can store leftover pecans in your freezer.

    Baker’s Best | Pecan Halves & Pieces

     

    If your plans are more immediate, or as I like to say “me eaty,” we have a large assortment of Signature Flavored Pecans, chocolate covered pecans , as well as delicious baked goods from Mary’s Kitchen.  You can get these in resealable gift bags, gift tins and beautiful gift stacks. These mouth-watering gourmet treats are sure to bring unforgettable flavor to every occasion. So, no matter if you are Thanksgiving or Thanks-getting delicious treats from Pearson Farm this holiday season, you can be satisfied knowing there are several pecan choices available to please nearly everyone.

    From our Family to yours,  Happy Thanksgiving!!

  • We’ve Been Here Since Moses

    Some of you know that Pearson Farm has been farming in Crawford County Georgia for a long time. Many of you are aware that the Pearson family has been growing peaches and pecans for five consecutive family generations. But I would guess that very few of you know that we have been here since Moses. Moses Winlock “Lockie” Pearson to be exact.

    Moses Winlock “Lockie” and Cornelia Emory “Emma” Pearson

    Moses “Lockie” Pearson and his wife, Cornelia Emory “Emma”, settled in Crawford county Georgia after crossing the Flint River and planted the first peach trees for the Pearson family in 1885.  They considered the duties involved in farming the land as honorable and God given privileges, as much then as they are today.

    While a lot has changed in the 132 years since Moses planted our first trees, just as much has remained the same. The Pearson’s are as committed as ever to protecting the land, feeding families and producing the highest quality products available. Nowadays, you can even get freshly made pies, cakes and cookies sent straight from Mary’s Kitchen. Everything is from our farm to your table just like they did way back when.

    Today Pearson Farm is operated by Al and his son Lawton Pearson, the fifth generation Pearson. Al and Lawton continue to grow peach trees and they also farm many acres of pecans. It may only be a rumor that Moses Pearson settled in Georgia to “Let my people grow”. But one thing is certain about the Pearson Family legacy, we are still “growing strong” after 132 years.

    Lawton and Al Pearson, current owners and Pearson Farm generations 4 & 5
  • 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 https://youtu.be/y_QNGPQ1Kf8

     

    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

     

    Directions:

    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 PearsonFarm.com

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