Farm to Fork: Texas Peaches addthis
Farm to Fork
Most people think of Georgia when it comes to peaches. After all, Georgia is the “Peach State”. But Chef Dave Lieberman discovers that the Lone Star State is one of the country’s largest peach producers as well. Dave joins Texas peach growers, Donald, Debbie and Dianne Eckhardt to harvest some sweet and juicy produce and create one-of-a-kind peach recipes.

Rustic Peach Tart Recipe
Rustic Peach Tart Recipe

Ingredients For the Crust:
2 sticks butter, chilled and diced
1/4 cup sugar, plus more for sprinkling
Pinch of salt
2 cups all-purpose flour, plus more for rolling out dough
1 egg, lightly beaten

Ingredients For the Peach Filling:
2 pounds ripe peaches, pitted and cut into 1/16ths
1/2 cup sugar

Preheat oven to 425 degrees.

Place the chilled, diced butter into a large mixing bowl along with the sugar, salt and flour and use two knives to cut the butter into the dry ingredients until a coarse mixture is formed. Gradually work in the ice water so that the mixture is just wet enough to form into a loose ball. Work the dough as little with your hands as possible to do this. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes so it is firm enough to roll out.

Use a rolling pin to roll the dough into a large disc directly on the baking sheet that you will use. Toss the peaches with the sugar and let stand for several minutes. Pour the peaches into the middle of the rolled-out dough, fold up the sides and brush the outside of the tart with the beaten egg. Finally sprinkle all over with sugar.

Place baking sheet in the center of the oven and bake at 425 degrees for 15 to 20 minutes. Reduce heat to 350 degrees and bake for an additional 25-30 minutes until golden brown and peach filling is bubbling.

Remove from oven. Allow to cool to desired serving temperature.  

Peach-Spiced Chicken Recipe
Peach-Spiced Chicken Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Cooking oil (to depth of 1/2-inch in large skillet)
1/2 cup flour mixed with 1 teaspoon salt and 1/8 teaspoon pepper
6 fryer chicken legs and thighs or breasts and thighs
1 cup orange juice
1-1/2 cups sliced peaches (fresh, canned or frozen)
2 Tablespoons brown sugar
2 Tablespoons vinegar
1 teaspoon nutmeg or mace
1 teaspoon sweet basil
1 clove garlic, minced

Put oil in fry pan. While it is heating, dredge chicken in seasoned flour. Brown chicken.

While it is browning, combine orange juice and peaches with brown sugar, vinegar, mace or nutmeg, sweet basil, and minced garlic. Simmer 10 minutes.

Remove chicken when it is browned and pour off oil, retaining the browned bits in skillet. Replace chicken and pour fruit sauce over top. Cover and simmer about 20 minutes.

Yield: 4 to 6 servings

Recipe Source: South Carolina Peach Council

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Donald Eckhardt Orchards
Texas Farm Bureau
Texas Department of Agriculture

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