Blog » Millions of Peaches...
When I was growing up a peach was something that came in a can. Fresh peaches were as foreign to my Connecticut childhood as a briny, delicious lobster roll would be to a Kansan. My dad loved canned peaches though; his favorite “salad” (quotation marks implied) was canned peaches and cottage cheese. Needless to say, I did not have a good appreciation of peaches.
Here in the Triangle we are on the northern edge of peach territory, but luckily enough we still manage to find some of the South’s defining fruit at our local farmers markets. Those of you who live in the Charlotte area are even luckier, with peaches at your fingertips all summer long. I’ve come to appreciate the peach for its versatility, either as a wonderful accompaniment to savory mains like grilled pork loins and sauteed chicken, or as a the start in a sweet dessert like peach crisp or peach ice cream. Heck, the peach alone is enough for me most of the time.
I’ve long since banished store-bought canned peaches from my kitchen, and seeing as I usually don’t get around to preserving my own for the winter months, I tend to overdose on peaches when they show up at summer markets. A simple peach crumble is my go-to recipe, but even that gets boring after twelve or twenty times. Recently I set out on a quest (from my couch) to grow my repertoire, and between my ever-growing cookbook collection and my obsessive internet recipe searches, I’ve managed to compile five peach recipes that showcase this iconic southern fruit. Head down to your nearest farmers market, grab a basket (or bushel) of peaches, and get cooking!
● Peach & Cornmeal Upside-Down Cake — Martha Stewart Living, August 2008
● Peach & Ginger Muffins — The Runaway Spoon
● Heirloom Tomato & Peach Salad — user cucinettanyc at Food52.com
● Tarte aux Peches — Julia Child (via washingtonpost.com)
● Grilled Chicken & Peaches with Chipotle-Peach Dressing — Bon Appetit, July 2010
What is your favorite peach recipe?
Matt Lardie grew up in Connecticut and traded his Yankee roots for a Southern education, studying at Elon University. After graduating and moving around the country for a bit, he settled in Durham. Matt currently works as the manager for Hillsborough Cheese Company where he spends his days wrist deep in curd. You can read his thoughts on the local and national food scene, agriculture policy, and try his recipes at his blog, Green Eats.