Utah Peaches.


It’s so easy to love a peach.

Once I discover Utah peaches, though, no other peach is the same. On warm August days in Idaho Falls and around the West, by the side of the road, you see the signs: Utah Peaches.


Don’t pass them by. If you do, you can never know the sweetest peach. Or bitter regret.

The summer I discover Utah peaches, I buy them by the bushel, peel the skin away and slice them (one for me, one for later; two for me, one for later) -and flash freeze each piece individually, so I can taste them in the middle of winter. Then, I sauté them up with some chicken breast and herbs. Or bake a peach cobbler.

But in the summer, I eat my Utah peaches naked. With abandon.

Photo by totalAldo

Do you like reading my posts? Why not sign up for an email subscription? You receive a little somthin’-somthin’ to ponder every Tuesday and Thursday.

Advertisements

One thought on “Utah Peaches.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s