By Cassie Johnston
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Peaches and I have a complicated relationship.
You see, every year, around the end of June, they start showing up at the farmer’s market with their fuzzy little faces and blushing cheeks. I get excited! Because really, a good, local, ripe peach is one of life’s greatest pleasures.
And then I remember peaches don’t grow well here. And only even tolerate Southern Indiana weather (and bugs) when doused in chemicals. And then I vow to not buy a single peach until I find a no-spray (or at least low-spray) local peach.
My resolve is strong at first.
I go weeks without even thinking of the chemical-laden peaches. And then recipes for peaches start showing up in my Google Reader. Peach-sprinkled foods are served at my favorite restaurants. And I begin to realize that the organic peaches aren’t going to show up, because they don’t exist.
And then, one day, every year, usually in the middle of July, my armor cracks and I buy 100 pounds of conventionally grown peaches and eat them all in one sitting. That day was yesterday.
Okay, maybe not 100, but I did buy a lot of peaches yesterday at the market. And the fact that they taste so damn good makes it a little bit easier to stomach the fact that they grew in a cesspool of birth-defect causing chemicals.
Do as I say kids, not as I do.
For the love of all things holy, please buy organic peaches, or at the very least no-spray or low-spray. Because of their soft and sweet flesh they are one of the worst offenders for pesticide use. Here’s hoping you live in Georgia. Where the peaches grow. They drink lemonade and speak real slow. (Song lyrics…go!) If you can’t find organic peaches? Well. I’m sorry. Welcome to the club.
At least these are local, right?
After I ate my first bushel of peaches on their own, I decided I should probably wipe the juice off my chin and cook something with them. This pizza is just out-of-this world. The peaches are sweet, the goat cheese is tangy and smooth and the drizzle of honey and balsamic vinegar just sets it all off. This would make for an excellent appetizer (and an impressive-looking one), but I just ate one of the individual pizzas for a perfect summer lunch.
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High Five on the goat cheese, we make our own. About to go whip up a batch now! I am thinking chive flavored. Have a great rest of your day!
Mmm! I’d love to make my own goat cheese, but I guess that would require a goat? :P
Um duh! LFO! Summer Girls! Love it.
Fun fact of the day: South Carolina actually produces more peaches than Georgia. Peaches are also the state fruit of SC! Lucky for me, I live in the great state of South Carolina and I’m absolutely surrounded by peaches! Want me to send you some? ;)
These pizzas look absolutely divine!
Fascinating! So I wonder why the rest of the country thinks Georgia is the peach mecca? And yes, please send me an ENTIRE TRUCKLOAD. :D
I found your blog via Pinterest and my life was changed. Your blog is awesome. I have been stalking it for awhile now and have not found one thing about it I don’t love. Your recipes, your photography, your writing, your blog know-how…you are one of my new favorites.
M’kay, I’m sure I sound like a weirdo but just wanted to let you know I think you’re fantastic and am excited to read more. :)
Oh and I come from the country where peaches are plucked straight from the tree and I feel very compelled to go make this pizza. Right now. Stat, even.
Awww, thanks so much Gin! Thanks for reading. :)
I, also, bought some of those yummy peaches at the market Saturday…so juicy that it drips down my arm as i’m eating them…your pizza looks fantastic!! Heck, everything you make looks fantastic!!
Aww, thanks! :D
Delurking to say that these look AMAZING!! Printing off this recipe. :)
Welcome to the land of commenters!
LOVE your sweet savory grilled pizzas. We have been making many similar pizzaz this summer. Perfect!
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