What's on the Menu: Savannah Peach Week
Make peach cobbler, not war. 🍑
Whew, June!!
One minute, I’m watching the pure joy on my nieces’ faces as they jump over the ocean waves. Next, I’m experiencing whiplash while seeing the horrific events unfold on the news.
At times, this month has felt depressingly hopeless, reminiscent of June 2020. Yet, I feel like a much different person than I was then. Older, wiser. And more committed to not letting summer’s greatest joys pass by without participating wholeheartedly. As Margot Price sings, “Don't let the bastards get you down.”
For me, one of the greatest summer joys is eating a fresh, juicy peach over the kitchen sink while the juice runs down your chin.
Another way to feel—and do—some good this month? Savannah Peach Week.
Beginning tomorrow, Wednesday, June 25, through this Saturday, June 28, Savannah Peach Week celebrates Georgia’s famous fruit with peach-centric dishes and drinks at leading restaurants across town, with proceeds benefitting CURE Childhood Cancer. Meaning that more kids can get back to being healthy kids and having fun playing on the beach.
The initiative is led by Pearson Farm, a Fort Valley favorite that dates back to 1885. You may recognize Pearson peaches by their beautiful blue boxes, often seen in restaurants or at farmers’ markets this time of year. Whenever I spot one, I make a beeline to buy some before they sell out. (They typically do.)
In preparation for this year’s Savannah Peach Week, Pearson Farm recently visited Flora & Fauna for a one-night-only preview dinner.
As I’ve been busy hosting out-of-town family and friends, I regretfully missed out on this sweet fete. And I have no doubts how incredibly delicious it was, especially after tasting Flora & Fauna’s Vidalia onion menu in May.
To help ease my FOMO, I connected with Lanier Pearson, who represents the fifth generation of Pearson Farm with her husband, Lawton Pearson.
Here, she shares a glimpse into the preview menu I missed—plus more details about how to spread some peach joy this week.
CMA: What is the mission behind Peach Week?
LP: Peach Week is Pearson Farm’s celebration of delicious peaches with talented chefs for a good cause. We provide the peaches, chefs across Savannah craft peach-centric menus, and a portion of proceeds from each dish sold is donated to CURE Childhood Cancer. Now in its third year, Peach Week continues to grow not only in the number of restaurants but also the community engagement, which allows us to support CURE Childhood Cancer, an organization that provides financial and emotional support to local children and families while raising funds to further critical research specifically for pediatric oncology.
CMA: Savannah Peach Week happens June 25-28, with 20 restaurants participating. Why these specific dates?
LP: It’s hot, and peaches are on people’s minds! Peaches picked in late June are some of the juiciest, most flavorful peach varieties, so we’re able to showcase the best that Pearson Farm has to offer.
CMA: What made Flora & Fauna the right partner for the 2025 Savannah Peach Week preview dinner in Savannah?
LP: We first connected with Flora & Fauna in October 2024 when hosting Pecan Week—a similar initiative as Peach Week, but instead benefiting farmers impacted by Hurricane Helene. Chef Brandon Carter is dedicated to sourcing ingredients from local farmers to craft delicious and inspiring meals, and it was the perfect partnership to provide a sneak peek of the excitement Peach Week would bring.
CMA: Who created the menu for the Savannah Peach Week preview dinner? What role did the Pearson Farm team serve in the collaboration?
LP: Just as we do throughout Peach Week, we left the menu creation up to the pros! Pearson Farm supplied the peaches, and Chef Brandon Carter crafted a delicious four-course dinner highlighting unique ways that peaches can be enjoyed.
CMA: What was your favorite bite of the preview dinner at Flora & Fauna?
LP: With four courses, a favorite is hard to choose, but the Coal-Roasted Heritage Pork Collar definitely stood out. The meat was perfectly cooked, and it was topped with a slow-roasted peach that had a sweet yet savory flavor and soft texture I hadn’t experienced before.
CMA: What makes a Pearson Farm peach so special?
LP: As a fifth-generation family-owned and operated farm, we truly care about our peaches. Every peach is hand-picked at the exact right moment to ensure that you’re getting the most delicious, most juicy peach, whether enjoying it on your back porch or in a fine dining establishment.
CMA: What is the perfect way to eat a peach?
LP: I typically say straight from the tree! However, after enjoying Peach Week dishes for several years now, it’s hard for me to keep it that simple. I love a grilled peach, but I’m trying to learn how to slow roast peaches like Chef Carter now!
CMA: From those who miss out on Peach Week, how can they still enjoy a taste of Pearson Farm?
LP: You can order peaches straight from the farm all peach season long with Farmer’s Dozen boxes or a subscription to keep the peaches coming weekly. Mary’s Kitchen baked goods are made with farm-fresh peaches and have quickly become fan favorites, and if you’re ever in Fort Valley, Georgia, we’d love to welcome you to the farm store!
For full details about Pearson Farm’s 2025 Savannah Peach Week—and to vote on your favorite dish—visit pearsonfarm.com.
And P.S., for my Atlanta readers, Atlanta Peach Week is coming up in July.
Photography courtesy of Pearson Farm