Savannah, Georgia

Savannah, Ga., is considered the most historical area in the United States. It is the oldest city in Georgia and is the county seat of Chatham.

Downtown Savannah remains as originally laid-out by the founder, James Oglethorpe. It includes the Savannah Historical District, the Savannah Victorian Historical District and 22 park squares. In 1966, the U.S. government designated Savannah to be one of the largest national landmarks. It is a charming and elegant showcase to the beauty of Savannah.

Early on, it was the British colonial capital called Province of Georgia. In 1778, British troops overtook the city and surrounding area. Both during the American Revolution and the Civil War, Savannah was an important Atlantic seaport, as well as an industrial center.

It was in 1733 that Capt. Oglethorpe along with settlers arrived on the ship Anne. Savannah is located on the Savannah River, 20 miles upriver from the Atlantic Ocean. The area is prone to flooding, with five canals plus pumping stations help to reduce flooding.

In the beginning, agriculture was the major contributor to the economy, along with silk and indigo production. By 176,7 over one tons of silk was exported for use in England.

Savannah became a hub of industry. The Port of Savannah became active with both importing and exporting. The Savannah Machine Foundry Co. was a massive ship builder from 1912 to 1968. In 2000, a large production of backhoes and telescope handers were added to the list. For years, it was home to the largest paper mill in the U.S. — as well as being the fourth largest port for shipping containers.

Today, Savannah’s four major industries are: the Port of Savannah, manufacturing, the military and tourism. Savannah is a top destination due to it being the U.S.’s largest historically restored urban area. The arts in general are a contributing factor, along with cultural events and many points of interest.

Because of Savannah’s location on the Atlantic coast, there is a large risk of hurricanes and destruction cause by the weather. Rarely does it snow in Georgia and only about 24 days a year does the temperature reach freezing.

Today, agriculture is still high on the economy charts with the growth and cultivation of peaches and pecans.

Georgia produces the highest quality peaches. In 1995, it was officially named the state fruit. The majority of the crop is harvested mid-May through August. The peach actually came to us from China, making its way to the Mediterranean area and Persia (today’s Iran). Approximately 35,500 tons of peaches will be harvested in Georgia this season. August has been designated National Peach Month.

PEACH SLAB

1 box refrigerated pie crust ¾ cup brown sugar ¼ cup cornstarch 2 Tbsp. lemon juice 9 cups frozen sliced peaches, thawed & drained

½ roll refrigerated sugar cookie dough

Soften pie crust according to package directions. Heat oven to 375 degrees. On a lightly floured surface, unroll and stack crusts one on top of another. Roll crust to about 17-by-12-inch rectangle. Fit crust onto ungreased 9-by13-by-1-inch pan. Make sure you press crust down into the corners. Fold extra crust even to the edges of pan & crimp edges.

In a large bowl, mix brown sugar, cornstarch and lemon juice. Add peaches and coat. Spoon peach mixture evenly into crust lined pan. Break cookie dough into coarse crumbs, sprinkle evenly over top. Bake 55 to 60 minutes or until crust is golden brown and peaches bubbly. Cool on a rack in pan. Cut and serve.

PEACH SHERBET

Easy — Easy — Easy 10 oz. (1 bag) frozen peaches* 1 can sweetened condensed milk ½ tsp. cinnamon Whipped cream for garnish (optional)

Combine peaches and condensed milk in a food processor or large blender; pulse together. Add cinnamon and pulse until smooth. Transfer to an air-tight container. Freezer for at least two hours or until sherbet has set. Top with whipped cream if desired.

*You can use fresh peaches — peel and stone three peaches, cut into chunks and quick freeze. Continue as instructed above.

PECANS

Pecan trees are grown naturally in North America and are considered the most valuable American nut. Georgia is the leading producers of pecans, but they are grown throughout the south. The word pecan is Algonquin and translates to “all nuts requiring a stone to crack.” Some pronounce this nut as “pee-can” and others as ”puhkahn” — growers don’t care how you say it, as long as you eat and use them. The pecan trees alternate with a heavy crop one year than a light growth the next and so on. Pecan trees begin bearing fruit (nuts) anywhere from six to 10 years after planting, depending on the techniques used. Chefs often substitute pecans for almonds in many dishes, especially in “Pecan Country.”

ICED PECANS

1 ½ cup of pecan halves ½ granulated sugar 2 Tbsp. butter ½ vanilla Line baking sheet with foil. Butter the foil. In heavy skillet, combine everything but vanilla, stirring carefully; it turns a rich brown color. Remove from heat. Add vanilla and instantly spread onto baking sheet. Cool completely. Break in small clusters. Store in tightly covered container. Makes 2 ½ cups. Let me hear from you: banjack303@verizon.net. Search YouTube for Look Who’s Cooking as well as phoenixvillenews. com for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.”