In the new G&G Kitchen Cabinet Facebook group, one member posed a question especially relevant this time of year: What does one do with an “overabundance of peaches”?
We decided to consult with a peach expert: Stephen Rose of Nashville’s the Peach Truck. Rose grew up in Fort Valley, Georgia, “eating fresh peaches right off the tree,” he says, but when he moved to Music City, fresh, juicy peaches became difficult to find. So in 2012, he launched the Peach Truck, partnering with his hometown farm to haul their peaches to Nashville—and now beyond, as far north as Michigan—in a 1964 Jeep truck.
Rose’s knowledge of peaches and what to do with them runs deep, and we knew he’d have a perfect recipe for what to make when peach cobbler, pie, and ice cream get too heavy. His solution: the Peach Truck’s grilled kale with ricotta and peaches.
“Grilling kale leaves over a hot fire makes them crispy and delicious,” Rose says. “Tossing them with fresh peaches and a simple vinaigrette, and pairing with creamy ricotta transforms them even further—into what may be one of [my] favorite summertime salads.”
To start, though, you’ll need to make sure your load of peaches doesn’t go bad. And for that, Rose also has a strategy: “First, they need to be good when you receive them,” he says. “They need to be just a few days off the tree and picked when they’re ripe. You’re going to want to leave them on the counter to soften, and once they’re to your desired softness, they should be put in the refrigerator to keep them where they are.”