Why Georgia Peaches?

Can you make popsicles out of peaches? Absolutely. One of the best treats during hot and balmy days is something cold and refreshing, and it's a bonus when it's guilt-free. We've got the answer to cool you down, satisfy your thirst and provide something delicious the whole family will love.  The secret is using Lane Southern Orchards farm fresh peaches! Then, add a handful of ingredients, and that's it — the perfect peach popsicle recipe to serve as your tasty summer treat. Ingredients for Peach Popsicles To make eight popsicles, you only need 1 cup of Greek yogurt, 4 of Lane's peaches, ⅓ cup of agave nectar and ½ cup of almond milk. Additional ingredients to make the treat a delicious snack include crushed pecans, shredded coconut, chia seeds or granola. You can substitute the yogurt for any type, including dairy-free versions. You can also use maple syrup or honey instead of agave and any milk. How to Make Peach Popsicles Skin and slice the peaches into segments. Using a stick or regular blender, blitz the ripe peaches, agave and milk until smooth. Pour the mix into the popsicle molds. If you want, add one or more of the additional ingredients to the base of the popsicle molds before the mix. Add the sticks and freeze for 5-8 hours or until the popsicles are set. Demold your yummy treat, and enjoy the refreshing taste! Top Tip If you have any issues popping the popsicles out of the mold, just run warm water over the bottom. Then slide them out, add them to a parchment-lined tray and freeze them for about a half hour. Eat the treats immediately or store them frozen in a sealed container. Enjoy them within three months. How to Make Popsicle Molds Popsicle molds are available in various general stores, which makes creating your yummy frozen treat a cinch. If you don't have a mold, there's no need to rush and buy one. There are many alternative ways to make these peachy treats: Ice trays: Ice cube trays make mini-pops, but you can eat more! Fill each section with the peachy mix, then partially freeze and insert the sticks. Allow them to freeze fully. Paper cups: Plastic or paper cups make neat popsicles — simply add the mixture to the cups. Let them partially set in the freezer, add the sticks and leave until fully frozen. Turn the cups upside down and tap lightly until the pops slide out. Small muffin tins: Line a baking tin with foil cupcake wrappers. Add the peach mixture to each wrapper. Freeze and set slightly. Add the sticks and then freeze until solid. You can also leave the sticks and eat the popsicle straight from the cupcake liner. Did You Know? Delicious Peach-Inspired Recipes Besides popsicles, what else can you make out of peaches? There are so many incredible peach dessert recipes and savory peach dishes to try: Strawberry peach smoothie: Another refreshing recipe is our delicious peach smoothie. It's perfect for starting the day, drinking as a snack or enjoying a nutritious treat. Peach cobbler in a cup: This no-fuss cobbler is made in a mug and heated in the microwave. Spoil yourself or your loved ones any day of the week. Caramel peach pie: This delicious buttery crust brimming with juicy peaches and smothered in caramel is a family favorite. Baked chicken with peaches: Elevate your dinner and delight your family with this tasty baked chicken with farm-fresh peaches.  Seared peach pancakes: The smoky flavor from the seared peaches combined with a breakfast favorite makes this a must-try recipe.  Fresh peach vinaigrette: Dress your salads with one of the tastiest vinaigrettes, made from Lane's farm-fresh peaches.  Pickled peaches: Transform peaches into sweet, sour and tangy delights. Spoon them over roasted pork, chicken or even fish. Benefits of Eating Peaches Peaches are sweet, juicy and nutritious, making them a great addition to a dish or delicious on their own. Benefits peaches can have include: Nutrient boost: Peaches contain vitamins and minerals, including manganese, copper, vitamins A, C, E and K, potassium and niacin. All of these are beneficial to your health. Digestive aid: Peaches are a good source of fiber, helping food move through your gut and reducing the likelihood of constipation. Immune system support: Due to peaches being packed with nutrients and antioxidants, they may boost your immune system and support your overall health.  Why Choose Lane Southern Orchards? We've been supplying customers with juicy, farm-fresh, high-quality produce and excellent customer service since 1908. Our 5,000 acres of peaches are freshly harvested and provided directly from the peach state of Georgia.  Visit Our Market Today! Lane Southern Orchards is one of the largest suppliers of peaches in the U.S. Try this recipe and some of the tastiest peaches by visiting our roadside farmers market in Fort Valley, GA. Every purchase is fresh from our farm and comes with a 100% customer satisfaction guarantee. Plan a visit and taste our delicious produce, jams, salsa and oils.

Whether you're hosting a summertime backyard barbecue or preparing dinner for your family, you need a flavorful recipe to wow your guests. This chicken and peach salsa recipe is a must-try, full of tangy and savory flavors you'll love.  Ingredients You'll Need To get started with your chicken and peach glaze, you'll need to get the following ingredients: 1 pound of boneless skinless chicken breasts 1 cup of peach preserves 1 ½ tablespoons of olive oil  1 tablespoon of soy sauce  ½ tablespoon of dijon mustard  ½ tablespoon of chopped garlic  1 and ½ tablespoons of diced jalapeño pepper For our delicious Lane's Peach Salsa recipe, you'll need the following:  2 cups of chopped peaches  ¾ cup of chopped red bell pepper  ¼ cup of chopped cucumber  ¼ cup of sliced green onion 1 ½ tablespoons of chopped jalapeño  2 tablespoons of lime juice  1 tablespoon of chopped cilantro  Instructions  This easy peach salsa chicken recipe only takes around 35 minutes to prepare, making it a convenient option for busy weekdays. Ready to get started on this dish? Check it out:  Whipping up the Glaze Before anything else, get out a large bowl when you're ready to create the glaze you'll use to coat your chicken. Before combining, chop your garlic and dice your jalapeño peppers. Combine them in a large bowl, adding the preserves, olive oil, soy sauce and dijon mustard. Stir thoroughly and sprinkle with salt and pepper to taste.  You'll want to set aside some of the glaze to add to the top of your chicken when it's time to eat. Use what's remaining to brush over your chicken while it cooks generously.  Making the Salsa  Our Lane's Peach Salsa is brimming with smoky, sweet and juicy flavors, making it the perfect addition to any weekday meal. Our recipe is easy-to-make and will be a home run with your family or guests. Preheat your grill and thoroughly coat each grate with oil to prevent any sticking.  Grill your peaches for 2 to 4 minutes until they are tender and start to brown. Once your peaches are cool, dice them and mix them in a large bowl with the rest of the ingredients. Mix them lightly and add salt and pepper to taste. Set aside until the chicken is ready.  Cooking the Chicken Cut your boneless, skinless chicken breasts in half and sparingly cover each side with olive oil, salt and pepper. Throw them on the already-heated grill, and cook them for roughly 10 minutes, flipping halfway through. When you flip, you should also baste them with your peach glaze.  You'll know they're ready when they reach an internal temperature of 160-165 degrees Fahrenheit or when their juices run clear. Remove them from your grill and let them stand for 7 to 10 minutes. Before serving, top your chicken with a hefty amount of salsa, serve over rice and enjoy!  More Ways to Prepare Your Chicken While grilling your chicken results in unique, bursting flavors, we know it's not for everyone. Luckily, no matter how you love preparing chicken, you can easily slide it into this recipe. Some other ways you can prepare your chicken include:  Baked chicken: Set your oven to 425 degrees Fahrenheit and bake your chicken for roughly 20 minutes, or until it reaches 160-165 degrees Fahrenheit. Make sure to flip halfway and coat them with the peach glaze.  Slow cooker chicken: If you're on the go, throw all your ingredients into a slow cooker and let it cook for around 4 hours. When it's ready to go, you and your family will enjoy a tender chicken that will work in burritos, sandwiches, nachos, salads and over rice.  Sauteed chicken: Grab a shallow pan and cook your chicken for 5-7 minutes on both sides. You should brush the glaze on throughout and add any leftovers to the top of the chicken when it's time to dig in.  Tips to Bring Your Peach Salsa Chicken Recipe to Life Check out the following tips to take this easy peach salsa recipe to the next level:  Add some spice: If you enjoy a fiery zing in your meal, consider adding a few sprinkles of cayenne pepper and red chili pepper flakes to your chicken glaze.  Cook chicken with even thickness: Before cooking your chicken, you should slice your chicken evenly and pound until each piece is roughly the same thickness.  Find the right pairings: You'll drastically enhance your meal with super additions — we recommend serving it over rice and enjoying it with a fresh salad, green beans or Brussels sprouts.  Source Your Peaches From Lane Southern Orchards If you want to make this dish stand out, use our fresh Georgia peaches that we handpick right from our 5,000-acre orchard. You can stop by our Roadside Market or shop online for the best peaches around! 

If you're looking for a simple, sweet and salty snack, you've come to the right place. These crunchy candied pecans can be prepared in under 10 minutes and make the perfect holiday treat or salad topper. Ingredients To make these easy and delicious candied pecans, you will only need six primary ingredients, with some additional options for extra flavor. 6 tablespoons brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon fine sea salt 1/2 teaspoon vanilla extract 1 1/2 tablespoons water 2 cups Lane pecan halves Pinch cayenne pepper, to taste (optional) 2 teaspoons orange zest (optional) Directions Line a regular-sized baking sheet with parchment paper and set aside. Mix the brown sugar, cinnamon, sea salt, vanilla and water in a small bowl. Sprinkle in the cayenne pepper and orange zest if you'd like. Stir until mostly combined — it is fine if the sugar and salt don't completely dissolve. Place this mixture next to the stovetop, as this recipe goes quickly. Toast your pecans for 2-3 minutes in a large saucepan over medium heat. Stir occasionally to prevent them from burning. Once a lovely nutty aroma fills the room, your pecans are ready to be candied. Drizzle the sugar mixture quickly into the saucepan with the pecans, constantly stirring for about 15 seconds. Once the pecans are thoroughly coated, remove them from the heat. Spread out the candied pecans on your lined baking sheet and set out to cool. The pecans will be sticky at first, but the coating will harden within a few hours. Enjoy immediately or store in an airtight container for weeks at a time.

METHOD Blend the milk, half the banana, half of the pecan pieces, vanilla, maple (if using), & cinnamon in a blender until smooth. Then pulse in the chia seeds. Divide amongst two jars & place in the fridge for 45min-an hour to thicken. Then layer with remaining 1/2 sliced banana & pecans. Top with a little vanilla coconut yogurt if you want a little extra somethin’ somethin’! Enjoy! NUTRITION FACTS Calories 390 Fat 28g Sat Fat 3g Sodium 75mg Carbs 31g Fiber 11g Protein 10g

Preparation:   Finely chop 3/4 cup pecans (preferably with a knife) Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2 cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute. Cook pasta in a 6-to8-quart pot of boiling salted water until al dente, 10 to12 minutes. Ladle out and reserve 1 & 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

Preparation:   Place each chicken breast between 2 sheets of wax paper and pound with a mallet or use rolling pin to flatten.  Cut chicken breasts in ½ or into approximately 2 ½” wide slices so that when rolled will be appetizer size.  Set aside.  Place ham slices down and in the center of each slice, place a peach slice, 1 tablespoon Peach Honey and 1 teaspoon of mozzarella cheese.  Roll this mixture on chicken breast.  Roll up chicken breast and place seam side down in highly greased baking dish.  Place chicken breasts close together to prevent them from unrolling.  Bake for 20 minutes at 350.  Remove from oven and top each chicken breast with 1 tablespoon of Peach Honey.  Return to 350 oven for 15 minutes more. Notes: Peach Honey: 5 med.-size fresh peaches, peeled and sliced 2 T. honey 1 T. cornstarch 1 T. lemon juice ¼ C. water ½ tsp. almond extract Process peaches in a food processor or blender until smooth.  Combine peaches and honey in saucepan.  Mix together cornstarch, lemon juice and water, add to peach puree and heat until thick and bubbly.  Stir in almond extract.  Use with Peach Stuffed Chicken recipe, over ice cream or pancakes.  Makes eight 2-ounce servings.

Preparation: Pie Shell: In a small mixing bowl combine ½ cup oatmeal, ¾ cup sifted flour, ½ cup chopped pecans, and ¼ cup sugar.  Stir one stick melted butter.  Shape in a pie plate and bake at 325 for 10 minutes.  Cool. Filling: Boil milk in can for 1 hour.  Chill thoroughly.  Remove from can and slice thin with hot knife.  In pie shell, alternate layers of milk slices and sliced peaches.  Chill thoroughly.

How to Prepare It Melt 4 tablespoons butter in large skillet.  Add chicken and brown on all sides.  Transfer to large oven-proof casserole or baking dish.  Add onion and celery to skillet and cook, stirring to remove brown particles from pan, until onion is browned.  Spoon onion mixture over chicken.  Sprinkle with salt, pepper and parsley.  Pour chicken bouillon over all.  Cover and bake in a preheated 350 oven for 40 minutes.  Meanwhile, peel peaches by dipping in boiling water for 1 minute and then in ice water and slipping off skins.  Cut peaches into slices.  Melt remaining 2 tablespoons butter in skillet.  Add peaches and saute' until brown on all sides.  Add to chicken.  Cover and bake another 15 minutes or until peaches are tender.  Makes 8 servings.

How to Prepare It Microwave butter in a mug until melted. Add brown sugar, cinnamon, flour, milk, and baking powder to mug. Stir, then add peaches on top of batter. Do not stir. Cook for 2 minutes in microwave. Remove and let cool a bit before indulging. Optional, top with your favorite granola or ice cream.

Preparation:   In a large bowl, cream butter, brown sugar and egg. Mix until well blended. Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour. Preheat oven to 375 degrees F. Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough. Bake 10 to 12 minutes until lightly colored

Preparation:   Finely chop 3/4 cup pecans (preferably with a knife) Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2 cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute. Cook pasta in a 6-to8-quart pot of boiling salted water until al dente, 10 to12 minutes. Ladle out and reserve 1 & 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

Preparation: Wash and peel peaches with a sharp knife, and drop into a cold solution of 1/2 teaspoon ascorbic acid and 2 quarts of water. Dissolve sugar in vinegar in saucepot and put on range to heat. Boil 5 minutes and skim. Add spices (tied loosely in cheesecloth). Drain peaches. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, but not soft. Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack into hot jars. Cover with syrup, leacing 1/2 inch head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process 20 minutes in boiling water bath. *Clingstone peaches work best.

Preparation: In a medium bowl, combine all ingredients. Cover and chill for several hours, stirring occasionally. Yields about 3-1/2 cups.

Preparation: Mix Cheddar cheese with cream cheese. Mix in green chile and form into bite sized balls. Roll in the pecans and chill until firm.

Preparation: 1. Combine blackberries and granulated sugar. Let stand at least 30 minutes. 2. Preheat oven to 400F. Line a baking sheet with parchment paper. 3. Combine flour, pecans, brown sugar, baking powder and salt in a large mixing bowl. Add butter and using your fingers or a fork, cut butter into the flour mixture until it resembles coarse meal. Add vanilla and milk. 4. On a lightly floured cutting board, pat dough into a 5 x 9-inch rectangle, 3/4-inch thick. Cut into 8 pieces. Sprinkle turbinado sugar on top. 5. Place shortcakes on baking sheet and bake 15-18 minutes, until puffed and lightly colored. Cool on a wire rack. 6. Slice shortcakes into halves horizontally; spoon blackberries and juice between halves and top with whipped cream, if using.

Instructions Step 1 Heat a grill pan over medium-high. Coat pan with cooking spray. Rub oil over pork. Add pork to pan; loosely tent pork with foil. Grill 10 minutes, turning occasionally. You can also slice some fresh peaches and throw them on the grill while the pork is cooking, turning often. Step 2 While pork cooks, combine peach preserves, soy sauce, vinegar, and garlic in a microwave-safe bowl. Microwave at HIGH 30 seconds or until preserves melt. Grill pork 6 minutes more, or until thermometer registers 145°F, turning and brushing frequently with peach glaze. Remove pork from pan; let stand 3 minutes. Cut pork crosswise into slices. Sprinkle evenly with salt and pepper.

How to Prepare It Combine all ingredients in your blender, making sure the peanut butter and honey aren't touching the sides, blend to desired consistency.  Pour into your favorite glass, garnish with a fresh peach slice or strawberry.

How to Prepare it Mince the peaches in your Blender.  Them combine all other ingredients and blend until well combined.  Refrigerate for at least one hour before serving.  Serve over your favorite Summer Salad.

How to Prepare It Slice peaches crosswise abut 1/4 inch thick, cutting around pit to form rings. In a bowl combine flour, sugar and baking soda. Make well in center of flour mixture; set aside.In another bowl whisk together eggs, milk, melted butter and vinegar. Add egg mixture to flour mixture. Stir until moistened.Add about 1 tsp. butter to a hot, large non stick skillet or griddle. Place a peach slice on hot skillet. Pour or spread 1/4 cup batter over peach slice. Cook over medium heat abut 2 minutes on each side until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.  Serve with fresh peach slices.  Optional top with chia seeds.  Makes 8 servings.