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!