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

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