One of my many summer vacation memories involves driving through the beautiful Naches Valley of Washington State in late August and seeing a sign for fresh peaches by the side of the road. We turned off the highway and headed up a long gravel drive, finally ending up at a peach orchard. Crates of freshly picked peaches were stacked by the small parking lot, and a sign said 25 lbs for $10. We picked out a crate, hauled it into the motorhome and continued on our way. About fifteen minutes later, the entire vehicle was filled with the most distinct and fragrant smell of perfectly ripe, sun-warmed peaches. It was intoxicating. At our next stop we all dove into the crate and picked out big ripe peaches. I remember crowding over the little sink and biting into a peach so full of juice it ran down my arms and dripped off my elbows. They were the best peaches I’ve ever eaten.
Since that memorable peach, I’ve always searched for ripe peaches at the end of summer. Hopeful that somehow I might find a peach that can live up to the memory of the Wenatchee peaches. Once I moved to the Midwest, I became less optimistic about finding great peaches, since I was that much farther from any peach orchards. And then Mr. B came home with these.
If you are chasing an elusive memory of a perfectly ripe peach, and live miles away from an orchard, these just might satisfy your craving until next summer. (They are especially delicious in this recipe!) Unfortunately The Rocky Mountain Peach Company doesn’t sell them online yet, as the individual shipping cost would be prohibitive for most people. However you can give them a call and see if peaches are being sold in your area, or hold a fundraiser for your favorite group and gain a shipment of amazing peaches to boot!