What makes the peach a special fruit for you guys? It was that childhood experience of fresh, local peaches that drew me back after moving to Nashville. It’s no wonder the county is named Peach County, Georgia! Many of our family friends were farmers that grew peaches so it was very common to have a box of peaches dropped off on the porch from the farm nearby. Peaches are a way of life in that area, every major peach farm is right there in a little town. Stephen: Absolutely, every summer of my childhood in Fort Valley is imprinted with memories of peaches grown in the orchards all around me. Jessica: Seattle, WA You grew up eating locally-grown peaches?
We reached out to Stephen and Jessica just ahead of the Truck's visit to Louisiana, to learn more about their journey. So, on their next visit back to Georgia, the couple loaded down their ‘64 Gladiator with the delicious gold, and brought them back to Nashville to share with friends and neighbors. Ten years later, “The Peach Truck” is now a nationally touring endeavor, which delivers fresh-from-the-tree Georgia and South Carolina peaches to homes all across the country. Growing up in Fort Valley, Georgia, he said,“peaches are a way of life.” And the ones at the grocery store were not cutting it. When Stephen Rose moved to Nashville with his wife Jessica, he immediately knew something was missing.
Regardless, I think I'll circle back to this recipe at some point-I really like the texture of these! Maybe once I'm done making my peach preserves, I can spread it on the muffins for more peach flavor. Overall, I really like this recipe, but I wouldn't say that it's super special in any way. The muffin itself doesn't have much flavor-but it's really good somehow! I just kept thinking of how it reminded me of thick pancakes (pancakes don't have a lot of flavor themselves, but somehow they are so good!). You really only get a taste of peach when you bite into the little chunks of peaches. I love peaches, so I would have liked to taste it more, but Jerry doesn't like peaches and he still really liked the muffins. (I'm guessing this is due to the sour cream I don't normally bake with sour cream, even though I know it's commonly used in baked goods.) The best way I can describe the texture is like a very thick pancake or a fluffy biscuit. I was excited to try one they looked very different from the texture of muffins I'd seen before. Cool for 5 minutes before removing from pan. Bake at 375 F for 20 to 25 minutes or until toothpick comes out clean. Spoon mix into greased muffin tins, each section 3/4 full. In another bowl, combine all dry ingredients, then fold into egg mixture stir until moistened. In mixing bowl, beat the egg, then add sour cream and oil. The printer-friendly version below is written with any clarifications.ġ c. See my notes after the recipe for anything that may be unclear. This recipe was submitted to the Rockwood, Michigan Area Historical Society by Stephanie Metzger.Īs always with the heritage recipes, I am typing it out exactly as written in the book I made this with no substitutions or changes. The Peach Crisp sounded amazing, but I wanted to do something a little different peach muffins aren't something you see very often, so I chose that recipe instead. I was left with Peach Muffins or Peach Crisp. Unfortunately, there were only three peach recipes to choose from-and one of them called for canned peaches, so that was out. While I was working on prepping the peaches, I decided that I'd try to find a peach recipe from the heritage cookbook-that way I could use up some peaches and make my weekly heritage recipe at the same time. The recipe I'm using takes a couple of days-which is a good thing, because I need a break from working in the kitchen! I've been letting them ripen on the counter, and today they were perfect! So, I've spent all day up to my eyeballs in peaches-the biggest project is making preserves.
As you know, I bought 38 pounds of Georgia peaches from The Peach Truck a few days ago. I'm sure it's no surprise that I chose a peach recipe this weekend from the heritage recipe cookbook.
0 kommentar(er)
