Summer is peach season, and peach season should be enjoyed to the fullest. For advice, we turned to Stephen and Jessica Rose, the husband-and-wife duo behind Nashville’s Peach Truck. Since moving to Nashville in 2012, the Roses have dedicated their summers to delivering tree-ripened Georgia peaches straight from the source (Pearson Farms in Fort Valley, GA). What makes these peaches special, besides the naturally dense, mineral-rich Georgia soil they grew up in, is Pearson Farm's insistence on thinning their trees—which means 500 peaches receive the nutrients that would otherwise go to 3,000. Once they’re ripe, The Peach Truck takes them to Nashville, where they almost immediately sell out. According to Stephen, they’ve sold well over a million peaches to date, and several customers have honored their efforts with Peach Truck-inspired tattoos.
If you’ll be in Nashville between now and the end of August, you can track the whereabouts of their hunter-green 1963 Jeep Gladiator and visit them in person. If you’ll be elsewhere and have $40 burning a hole in your pocket, you can have them FedEx you a case. Either way, you should get yourself some fresh peaches and try one the Roses' next-level peach ideas.
Pickle some peaches. This has dual benefits: It allows you to preserve peaches for a later date, and it also adds a layer of piquant tang on top of the peach’s sweetness. Look for a recipe with cider vinegar to add a bright acidity that’ll vault like Mary Lou Retton off some fresh whipped cream. If you want to pair the peaches with a stinky cheese like taleggio, stud them with cloves and allspice before pickling. (And if you want to live my current food fantasy, stack the taleggio and pickled peaches on a toasted ciabatta roll. Add basil to taste.)