Peach Party! Making the Most of Summer’s Favorite Fruit
Article by Maria Dinoia
Photography by Courtesy of The Peach Truck
Originally published in Franklin Lifestyle
Stephen and Jessica Rose founded The Peach Truck to bring their favorite summer peaches to their friends and family in Nashville. Stephen had been truly homesick for the perfectly ripened, juicy fruit he grew up with in his hometown of Fort Valley, Georgia. The flavorless, bland imposters that filled grocery stores were a constant disappointment to him.
So the couple partnered with Stephen’s hometown farm and loaded up their truck with hand-picked, just-off-the-tree peaches. The community responded by eating 10 tons of their brown-bagged peaches in just five weeks! And in 2012 The Peach Truck was born.
Ten years later, The Peach Truck has delivered the best food from Mother Nature to their loyal following nationwide. Now Washington Post national best-selling authors for their cookbook and parents to three incredible kiddos, a lot has changed for Jessica and Stephen since that day in 2012. But their passion for delivering fresh summer peaches will never change!
CHARRED PEACH MARGARITA
Yield/ Number of Servings: 2
Ingredients:
1 tsp. canola oil
1 large peach, pitted, cut into 6 wedges
3 Tbsp. lime juice
3 oz. tequila
2 oz. Cointreau
1 Tbsp. agave nectar
Kosher salt
Lime wedges, for garnish
Instructions: Heat a grill or grill pan over medium high heat. Brush peach wedges with oil and grill 30-60 seconds or until charred. Remove from grill and cool completely. Set aside two peach wedges for garnish. Place remaining peach wedges and lime juice in a cocktail shaker; muddle to crush peaches. Add tequila, Cointreau, and agave. Top off shaker with ice; cover and shake 30 seconds or until chilled. Rub rims of two glasses with remaining peach wedges; dip rims in salt. Fill glasses with ice; strain margarita into the glasses. Add peach wedges and lime wedges to drinks for garnish. Serve immediately.
PEACH, GRAPEFRUIT, AND KIWI SALAD WITH GINGER TURMERIC DRESSING
Yield/ Number of Servings: 4-6
Ingredients:
1 tsp. grated peeled fresh ginger
1 tsp. grated peeled fresh turmeric
1/3 cup fresh orange juice
2 Tbsp. fresh lime juice
4 Tbsp. olive oil¼ tsp.
Kosher salt
2 large red grapefruit, peeled, sliced
2 large peaches, cut into thin wedges
2 kiwi, peeled, chopped
Flaky sea salt
Mint leaves
Instructions: Whisk together grated ginger, turmeric, orange juice, lime juice, olive oil, and salt. Arrange grapefruit, peaches, and kiwi on a large platter or individual plates. Drizzle with dressing and sprinkle with flaky salt and mint leaves.
OVERNIGHT OATS WITH PEACHES, CHIA SEEDS, AND WALNUTS
Yield/ Number of Servings: 3 servings (3 cups yield)
Ingredients:
2 cups old fashioned oats
¼ cup chia seeds
2 cups almond milk
2 Tbsp. maple syrup
¼ tsp. kosher salt
Pinch cinnamon
3 peaches, chopped
½ cup chopped walnuts, toasted
Instructions: Combine oats, chia seeds, almond milk, maple syrup, salt, and cinnamon in a large jar or bowl. Cover and chill overnight. Spoon mixture evenly into three bowls or small jars. Top each with chopped peaches and walnuts.
