Everything’s Peachy with Perkins (podcast)

Aug 5th, 2017 | By | Category: Featured Articles
Peaches with Perkns

Luscious Central Texas peaches. Photo credit: Maggie C. Perkins 2016

Peach season is on in Central Texas.

Those of us who live in this region wait longingly for the sweet-tart fuzzy skinned stone fruits to come to market. For some, summer doesn’t truly arrive until local peaches are available.

Count Maggie Perkins among those folks.

Maggie Perkins is a food writer, former farmer, cooking instructor, and market chef at Texas Farmers Market’s Lakeline and Mueller locations, and she loves peaches.

“I can eat one now and have the juices drip down my arms, and it takes me back to when I was a kid,” she told me in her soft southern accent, wearing a big, wistful smile. This peach lover explained that different peach varieties ripen from May through September.


The peaches Central Texans seem to clamor for are Fredericksburg peaches. But that’s not a type of peach–it’s a brand.

“You cannot call a peach a Fredericksburg peach unless it was grown there. Same with Stonewall peaches and even Austin grown peaches,” she said. Adding that while each area grows the same varieties, don’t be surprised if the same peach varieties grown in different locales do not taste the same.

“It’s the terroir–the soil and climate of the areas. They each leave their own mark on flavor.”

I visited Maggie at her charming South Austin, Texas bungalow and observed as she used these glorious fruits in a recipe for a Peach Almond Dutch Baby Pancake with Lavender and Thyme sugar.

The recipe is extremely simple to make—suitable for a beginning cook—but sure doesn’t taste like it. It came together quickly with the minimum of effort and equipment (she used a blender for the batter!); the pancake was ready to sample in a half hour. You can find the recipe here.

Peach season won’t last long. So, no matter where they originate, get your hands on this queen of summer before her reign is over.

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