I have to admit, I'm much more of a fall and winter person. I don't particularly love hot weather or being eaten by bugs when stepping foot outside. I do, however, have a great appreciation for Summer's necessity in our food system, and peaches are what make the heat and humidity worth it. For the past seven summers, I've roamed San Diego's market in search of sweet and juicy peaches. My wanderings have led me to some good finds - floral white peaches from Sweet Tree Farms, sweet donut (or Saturn) peaches from Jacey's Farm, and a young crop of little ones from Good Taste Farm. Each delicious and flavorful in their own way. However, I still found myself longing for the peaches that grow about an hour south of my hometown - big, juicy, rosy-cheeked Chilton County yellow peaches. I love these peaches so much that when we'd take a trip back to Alabama in the summer, I'd designate my carryon bag to be filled solely with these (carefully packed) peaches.

This summer, I find myself back to living about an hour north of these orchards. And while I also find myself deeply missing my San Diego market wanderings, I am loving the ability to drive to the nearest farm stand or Pepperplace Farmer's Market to buy a few pounds. What I love most about peaches is their ability to go between sweet and savory applications seamlessly, more so that any other summer produce (in my opinion). From pizza topping to ice cream, caprese salads to skillet cakes, peaches can (and should) be enjoyed in as many forms as possible while in peak season.

One of my favorite ways to enjoy them is in a grilled cheese. Paired with a fresh herb, some soft cheeses, a salty cured meat or pickle, and a zip from spice or vinegar, it's an unbeatable quick lunch especially post farmer's market shopping when you're looking for the fastest way to get from produce basket to tastebuds. I've written up what's essentially a non-recipe and more of a guide for using what you have on hand to make one delicious sweet and savory sandwich.

Peach Grilled Cheese

Thick sliced sourdough or your favorite bread
Soft cheese (cream cheese, labneh, goat)
Sliced or grated melting cheese (mozzarella, brie, gruyere)
Sliced cured meat, pickles, or other fresh produce
Fresh peach, thinly sliced
Fresh herbs
Condiments: Preserves, vinegar glaze, hot sauce
Ghee, butter, or oil

Start by spreading your bread slices with the soft cheese. Then, start stacking your ingredients on one bread slice. (I like to alternate ingredients, dispersing the melting cheese amongst the rest so that everything melds together when being grilled.) Drizzle over your condiment(s), and top with the remaining bread slice.

Heat a teaspoon of ghee in a pan over medium-low heat until melted. Swirl to coat. Add your sandwich and cover; cook for 3 minute undisturbed. Lift slightly with a spatula to see if bread is browned. Continue cooking, covered until it's toasted to your preference. Flip, and cover, and repeat. When toasted to your preference, remove the sandwich and let it stands for a few minutes before slicing. This will help it set slightly so it doesn't fall apart when eating.

Some of my preferred flavor combinations are below!

PEACH-BASIL (pictured)

Brie & labneh
Basil
Salami
Pepper jelly

Peach Caprese

Goat cheese & gruyere
Tarragon or chives
Thinly sliced heirloom tomato
Balsamic glaze

Peach-Chipotle

Cream cheese & mozzarella
Cilantro
Red onion
Chipotle hot sauce

Natural Peach Preserves

This recipe is for a basic, naturally flavored peach preserve. It serves as a great canvas for additional flavoring post-cooking, though delicious as-is if you're wanting to keep the pureness of the peaches. For the following post, I split the cooked batch in half and flavor each one with different spices.

8 cups peaches, skinned and cut into small pieces

2 cups raw cane sugar

Juice of 1 lemon

In a medium sized pot on medium-high heat, combine all ingredients and stir thoroughly. A nice juice will start to develop as the sugar draws out the natural nectar of the peaches. Bring the mixture to a simmer, stirring occasionally and lightly mashing the peaches as they cook. Simmer for 10 minutes. Emulsify the mixture with a stick blender. Be careful to keep the blade fully submerged so you don't splash yourself with the hot peaches. I like to keep some of the natural fruit texture in my preserves, so I leave a few chunks, but this is entirely up to your liking - blend more or blend less, chefs' choice! Once emulsified, cook for 3 more minutes. Remove from heat and flavor or cool for storage.

I can my preserves so I have them on hand and keep those sweet summer tastes available throughout the year. If canning isn't your preference, the preserves can last up to two weeks in the fridge or several months in the freezer.

of the dirt blog

I believe there is a necessity for us to be connected to our food. It makes us aware of seasons and life cycles. It reminds us that vital functions on earth are unplugged. It gives us a unique way to express creativity and build community. I hope the recipes and thoughts shared here Inspire you to make something delicious for someone you love (or just yourself!).