I’m not sure it’s possible to have been in middle school or high school in the 90’s and not be able to finish that lyric.
However, my peaches did not come from a can. They were not put there by a man, in a factory downtown.
Being a child of the late 80’s early 90’s fresh produce wasn’t big in my life. Kid Cuisine and Tostino’s pizza were all the rage. Quick, easy, microwave, and freezer were more common descriptions of food instead of fresh, healthy, organic, in season. Thank goodness for progress!
Despite in season produce not being common in my life growing up, I remember getting my fix in a couple places. One was my grandmothers backyard. Long summer visits almost always including shucking corn or snapping beans from her garden on the back porch and tomato slices for lunch served on Corelle plates with salt. On the way home from those long summer visits, I remember my mom almost always stopping at a peach stand, and getting lots and lots of peaches. She served them in cobbler, but most frequently for breakfast, peeled and in a bowl sprinkled with brown sugar. For a few glorious weeks, fresh produce was commonplace.
Thankfully between the farmers market and my backyard garden, I’m trying to keep that going at least 3/4 of the year. Here are a few ways I’ve been indulging in the farmers markets most recent bounty, outside of just eating them over the kitchen sink with the juice running down my arm.
For breakfast I’ve been going back to childhood roots, with an updated twist. Plain yogurt, drizzled with fresh local honey, lots and lots of chopped peaches (slices would be prettier, but chunks are easier for littler mouths, which was where this dish was headed), and my favorite granola, Purely Elizabeth in original. It’s made with coconut sugar, coconut oil, and lots of healthy grains, nuts and seeds. Exactly how I would make it…except I don’t have to. I find it at Whole Foods.
Salad. I love putting fruit in salad, and pairing it with a salty and firm cheese, like feta, or parmesan. I also love arugula, which happens to star in this salad. Sliced peaches, feta, candied pecans, and a balsamic glaze as the dressing. A drizzle of olive oil would have been perfection.
This salad got served with brined smoked pork chops, which paired wonderfully with the peaches. However the next day I was kicking myself for not throwing some peaches on to smoke a bit and making a quick smoked peach salsa for the chops. My hindsight can be your forethought.
Having enjoyed the salad, I made it again later in the week but used a pomegranate vinaigrette (I’d reduced pomegranate vinegar to kick up it’s potency and added EVOO, honey, S&P, vinegar). It was good, but I think I preferred the original…then again I have yet to meet a balsamic, salty and sweet combo I didn’t love.
Hopefully this gives you some ideas of how to bring the local freshness into your home. Can’t find any great peaches (more than likely a common problem if you reside outside the GA) around you? Check out the peach truck and order some!
Just make sure your peaches aren’t from a can.