Fitzgerald Fruit Farms

The primary goal of my farm tour was to look for peaches. That's why I went to Fitzgerald, whose signature crop is peaches. This year's peach crop was badly damaged by frost earlier this year, but Fitzgerald did have some in stock. Their farm is at the end of the road. A beautiful cabana sits in the middle of their fields. Several people sat in the shade and chatted. They have a small kitchen, but they were out of strawberry shortcake for my visit.

I bought this half box of small peaches, which equals a quarter bushel. A taste after I made it home showed them to be very flavorful. Since they are destined for preserves, the cosmetics don't matter.

I also scored a bargain on this half gallon bucket of strawberries. The staff told me that I should do something with them right away, so I topped and froze them as soon as I got home. They will also make great preserves.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

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Pressure Cooker Candied Ginger

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