Skip to main content

Friday Shout Out: The Teaches Of Peaches

We're now in the throes of summer and one glorious aspect of this sultry season is to literally enjoy the fruits of its labor.

Melon, as I mentioned last week. Blueberries, God bless those little orbs of tasty goodness. And the crown jewel of the hot months, that fleshy, juicy and amazing round ball of lusciousness - the peach.

Being married to a Georgia boy who knows his peaches (not a euphemism, I swear), I learned that South Carolina is actually the top producer of the fuzzy fruit. Ever whizzed past Gaffney, SC on I-85? You will see their water tower that looks rather butt-shaped, but it's a peach.
This week an interesting discussion took place at the MARC train platform with my fellow commuters - the best way to eat a peach. One group just goes for the fruit, fuzzy skin and all. I'm on the other team - the peel and cut crowd.

It would never occur to me to eat the skin but hey, I've always been intrigued by passages in books where a character picks something off a tree or vine and delves into it, no washing or peeling necessary, and relishes every juicy bit. It does seem more natural in a way to just go for the fruit unadulterated, as is, without hesitation, unleashed, juice dripping down your arm and into the crook of your elbow. It's almost downright passionate.

Last night Scott and I purchased a few peaches at the farmers market across the street - maybe I'll give that other technique a try and just simply eat a peach.

Happy Friday, everyone. Have a juicy weekend!


  1. If you can get your hands on a donut (doughnut? I never know...) peach from a farmer's market, snap it up. Rinse it off, then just bite into the peachy goodness. Those things are nothing but a pit surrounded by sweet, juicy love and sunshine--skin and all.

  2. another roadside peach you can see while whizzing up US 41 from Evansville to Terre Haute:

  3. See what happens when you grow up with canned peaches? You just don't know how good the skin is! ;)


Post a Comment

Popular posts from this blog

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…

Adventures in Gardening

We're back with another edition of "Hey, we used to be bloggers." I am not so sure who reads blogs much anymore (hi Moms!) but hell, if e-newsletters are in again and the '90s "flatform" shoe is making a comeback, maybe we have a shot.

As I nurse a gin and tonic made of nothing but the finest (here's to you, cheap Chek tonic cans from the Mount Pleasant, SC Bi-Lo - sometimes you just buy things to get the job done, especially when you're en route to Vacation Weekend after a slight detour to fix a flat tire on I-26...), I'm mulling over what's happening so far in our garden plots. 
We went Tomato Crazy this year, planting 6+ mixed varieties in our raised beds that kinda-sorta get sufficient sunlight in our backyard, and 8 seedlings in one of our two Winterfield Community Garden plots. Hopefully we'll soon pick beautiful Red Delicious, San Marzano, Black Krim, Blue Gold Cherry, Brandywine, and a few "mystery" tomatoes, and I can …

Green is Good

Garden hobby-ing aside, I'm trying to eat more plant-based meals these days.

After taking on a six-week fitness challenge earlier this year that included a vegetable and protein-heavy meal plan,  I'm working vegetables into my diet in ways that I never did prior.

Example: this alien-colored smoothie. 

A recipe from McKel Hill's Nutrition Stripped, the Creamy Ginger Green Smoothie has a few unpredictable ingredients. Sure, bananas are common. But throw in an avocado, spinach, ginger, lemon, dates and this curveball - tahini, usually reserved in the Adams household for batches of hummus -- and this ain't your average blended beverage.
I didn't have dates so I swapped it for a few dashes of stevia for sweetness. I also included some extra grated ginger, as I am a ginger freak. We bought a whole root of ginger from the Charlotte Regional Farmer's Market from a vendor selling primarily Asian produce. I've frozen it and just take it out and grate it on my Micropl…