But, there is one important question that you forgot to specifically address!
How are these hard peaches in peach cobbler? Do you wait for them to soften before baking? Or bake right away?
And a second question, how much cold do they need?
Winters here rarely get to freezing, or barely touch it. So, i have seen peach trees die because of ... some kind of disease that is normally taken care of by the winter.
When Charlotte peaches are still hard, they make great peaches for cooking. Because that tartness and firmness holds up well. So hard peaches for the cobbler, at least in my kitchen, lol.
That last question is a real mystery. I have searched and searched. Nobody seems to know, not even the nurseries that sell it, or folks in Cooperative Extension units. I've been trying to get information from peach specialists at the USDA National Germplasm Repository for Stone Fruits, but I haven't gotten a response yet. I'll let you know what I find out! Some peaches need a lot of chill hours to do well. It sounds like you need a peach that responds to low chill hours. Cold weather is useful! : )
hey! It hailed here, this winter.... once.
Do you blanch the skins off your peaches?
I hope you foraged some hail for future Hailstorm Highballs! :D With the Charlotte I do blanch them. It sure makes getting the peels off a lot easier!