I spotted the ’64 Jeep Gladiator-turned-farmers’- market-on-wheels in a Nashville parking lot last summer. The truck’s owners, Stephen and Jessica Rose, were selling just one thing: peaches. But not just any peaches. These were Georgia peaches from Pearson Farm in—get this—Peach County, and they tasted just as amazing as the story of how Stephen and Jessica have solved Nashville’s “peach problem.” Stephen grew up in Peach County where his aunt and uncle run an orchard, and he assumed that every peach was as spectacular as the ones he ate there. But when he moved north to Tennessee in 2009, he tasted the local fruit and realized not all peaches were created equal. So, Stephen and Jessica began trucking Georgia’s finest into the area, and now they’re available to the masses via the couple’s Farm to Porch program. Need peaches? Go to thepeachtruck.com.
Macerated Peaches with Ancho-Cinnamon Sugar
Spoon this incredibly versatile and saucy condiment over vanilla ice cream for an easy summer dessert. Or use it as a topper for pound cake or oatmeal or as the filling for a cobbler or tart. Bonus: It’s also a flavorful accompaniment to grilled meats.
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2 Tbsp. sugar
1 Tbsp. extra virgin olive oil
1 Tbsp. thinly sliced fresh mint
2 tsp. ground cinnamon
1 1/2 tsp. ancho chile powder
1 tsp. honey
Pinch of kosher salt
2 tsp. lime zest
2 Tbsp. fresh lime juice
2 lb. fresh peaches, unpeeled and quartered
Stir together first 9 ingredients in a large bowl. Add peaches; toss gently to coat. Cover and chill 1 hour.