Late Summer Harvest: Cooking with Georgia Peaches and Tomatoes
Introduction: The Magic of Late Summer in Atlanta
Late summer in Georgia is a chef’s dream. The farmers markets are bursting with ripe, sun-warmed peaches and heirloom tomatoes in every color imaginable. For me, these weeks are all about celebrating local abundance and letting the ingredients shine. Whether I’m prepping for a private dinner in Alpharetta or a pop-up event in Blue Ridge, these two ingredients—peaches and tomatoes—find their way onto my menus, reminding me why I love cooking in the South.
If you’re looking for ways to savor the season at home, you’re in the right place. This week, I’ll share two of my favorite late summer recipes, plus tips on picking the best produce, pairing flavors, and making your next meal feel like a chef-driven experience.
Why Georgia Peaches and Tomatoes?
Georgia is famous for its peaches, and for good reason. The state’s climate—hot days, cool nights, just enough rain—produces fruit that’s sweet, fragrant, and impossibly juicy. When you bite into a perfectly ripe Georgia peach, you know you’re tasting something special.
Heirloom tomatoes, meanwhile, are the unsung heroes of late summer. Grown locally and picked at their peak, they’re bursting with flavor—sweet, tangy, sometimes almost smoky. The variety of colors and shapes makes them a feast for the eyes as well as the palate.
Both ingredients are at their best right now. Supporting local farmers isn’t just good for the community—it’s the secret to dishes that truly “wow” your guests.
Chef’s Shopping Tips: Picking the Perfect Peach and Tomato
For Peaches:
- Smell matters: The best peaches will have a strong, sweet fragrance. If you can’t smell anything, the flavor will be disappointing.
- Gently squeeze: Ripe peaches should yield slightly to gentle pressure. Avoid rock-hard fruit or those with wrinkled skin.
- Look for color: The background color (not the blush) should be golden yellow, not green.
For Tomatoes:
- Heft and feel: A good tomato feels heavy for its size and has a slight give when pressed.
- Check the stem end: It should smell earthy and slightly sweet.
- Color and variety: Don’t shy away from odd shapes or colors—heirlooms are prized for their flavor, not their looks.
Where to shop: I source my produce from Atlanta’s best farmers markets—Peachtree Road Farmers Market, Freedom Farmers Market, and local stands in Cumming and Suwanee. Supporting these markets means fresher, better-tasting food.
Recipe 1: Grilled Peach & Burrata Salad
This salad is a staple at my summer dinner parties. It’s simple, elegant, and lets the peaches shine. The creaminess of burrata, peppery arugula, and a drizzle of honey-balsamic dressing make this dish an instant favorite.
Ingredients (Serves 4)
- 3 large, ripe Georgia peaches, halved and pitted
- 2 tablespoons olive oil
- 8 ounces burrata cheese (or fresh mozzarella if unavailable)
- 4 cups baby arugula or mixed greens
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- Flaky sea salt and freshly ground black pepper
- Fresh basil leaves, for garnish
Instructions
- Preheat your grill (or grill pan) to medium-high. Brush peach halves lightly with olive oil.
- Grill the peaches, cut-side down, for 2–3 minutes or until grill marks appear and the fruit softens slightly. Remove and let cool for a minute, then slice each half into wedges.
- Arrange the greens on a large platter. Scatter the grilled peach slices over the top.
- Tear the burrata into pieces and place evenly on the salad.
- Sprinkle with toasted nuts and fresh basil leaves.
- Whisk together honey and balsamic with a pinch of salt and pepper. Drizzle over the salad just before serving.
Chef’s Tips
- Add prosciutto for a savory twist.
- Substitute nectarines if peaches aren’t available.
- For a vegan version: Use a cashew-based cheese or simply skip the burrata and add more nuts.
Recipe 2: Heirloom Tomato Bruschetta
This is my go-to appetizer for private events in Atlanta’s high-end neighborhoods. It’s colorful, quick, and always a crowd-pleaser. The secret is using the freshest tomatoes you can find.
Ingredients (Serves 6–8 as an appetizer)
- 4–5 large heirloom tomatoes, assorted colors, diced
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup chopped fresh basil
- Sea salt and black pepper, to taste
- 1 baguette, sliced and toasted
Instructions
- Dice the tomatoes and place in a bowl. Add shallot, garlic, olive oil, vinegar, and basil. Toss gently to combine.
- Season with salt and pepper. Let sit at room temperature for 10–15 minutes to allow flavors to meld.
- Toast the baguette slices under a broiler or on a grill until golden.
- Spoon the tomato mixture onto the toasted bread just before serving.
Chef’s Tips
- Rub toasted bread with a garlic clove for extra flavor.
- Add a drizzle of balsamic glaze for sweetness.
- Make it gluten-free: Serve on grilled polenta rounds.
Beyond the Plate: Pairing, Presentation, and Entertaining Tips
Wine Pairings
- For the salad: A crisp Sauvignon Blanc or a lightly oaked Chardonnay highlights the peaches and creamy cheese.
- For the bruschetta: A dry rosé or Pinot Grigio complements the tomatoes’ acidity.
Presentation
- Use a large wooden board for a rustic, shareable look.
- Garnish generously with fresh herbs—basil, mint, or chives.
- Add edible flowers for a pop of color (nasturtiums and pansies are great choices).
Entertaining Tips
- Set up a DIY bruschetta bar at your next gathering. Let guests top their own toasts with tomato mixture, cheeses, and extras like olives or roasted peppers.
- Pair with a charcuterie board for a complete summer spread.
- Make it interactive: Invite guests to help grill peaches or assemble salads—it’s a fun way to break the ice.
Cooking Like a Chef: Techniques for Home Cooks
How to Get the Most Flavor from Your Produce
- Don’t refrigerate tomatoes: Cold temperatures dull their flavor. Store them at room temp and use within a couple of days.
- Ripen peaches on the counter: Place them stem side down on a paper towel. Once ripe, eat within a day or two for best flavor.
- Season simply: Salt, olive oil, and a dash of acid (vinegar or lemon) bring out the best in both peaches and tomatoes.
Knife Skills 101
- For peaches: Use a paring knife to score around the seam, then twist halves apart. Remove the pit with a spoon.
- For tomatoes: A serrated knife is best for slicing without crushing.
Chef Rob’s Secret: Maceration
For tomatoes, a quick maceration (tossing with salt and letting sit for 10 minutes) intensifies flavor and draws out excess moisture—perfect for bruschetta or salads.
Seasonal Sides: What Else is in Season?
Pair your peach and tomato dishes with:
- Sweet corn (grilled or in a salad)
- Okra (roasted or pickled)
- Zucchini (grilled or spiralized into salads)
- Fresh herbs (basil, mint, parsley)
All of these ingredients are abundant at Atlanta markets right now, making them easy to incorporate into your menus.
Bringing It All Together: Sample Late Summer Menu
Here’s how I’d build a private dinner menu around these ingredients:
Starter: Heirloom Tomato Bruschetta, Grilled Peach & Burrata Salad
Main: Herb-roasted chicken with peach salsa, grilled summer vegetables
Side: Sweet corn polenta
Dessert: Peach cobbler with vanilla bean ice cream
This menu is bright, seasonal, and perfectly suited to both casual backyard dinners and more formal gatherings.
Chef Rob’s Stories from the Kitchen
One of my favorite memories from last summer was a retreat in Blue Ridge, where the client requested a “true taste of Georgia.” We built the entire menu around local produce. The grilled peach salad was such a hit that guests asked for seconds—and the recipe. It’s moments like these that remind me why I do what I do: bringing people together over incredible food, made from the best ingredients our region has to offer.
Get Involved: Share Your Summer Creations
Have you tried cooking with Georgia peaches or heirloom tomatoes this season? I’d love to see your creations! Tag Culinary Collective Atl on Instagram or send me a photo for a chance to be featured in our next newsletter.
Looking for more personalized cooking tips, or want to book a private chef experience? Schedule a call—I’m always happy to talk menus, events, and all things food.
Bonus: Quick-Reference Produce Guide
What’s in Season (Late July–August, Atlanta):
- Peaches
- Tomatoes (heirloom, cherry, grape)
- Corn
- Okra
- Zucchini
- Eggplant
- Melons
- Fresh herbs
Where to Find Them:
- Peachtree Road Farmers Market
- Freedom Farmers Market
- Local stands in Cumming, Suwanee, Alpharetta
Final Thoughts
Late summer is fleeting, but the flavors are unforgettable. Whether you’re planning a dinner party, prepping meals for the week, or just looking to elevate your next salad, now is the time to make the most of Georgia’s peaches and tomatoes. Keep it simple, let the ingredients shine, and don’t be afraid to get creative.
If you’re inspired to bring a chef-driven experience to your next event—or just want more ideas for using local produce—reach out. I’m always here to help you make every meal memorable.
Stay tuned for next week’s post: Back-to-School Meal Prep for Busy Families!
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