In Season

When I was four we moved to a house that had a peach tree in the backyard, and so summer mornings meant padding outside barefoot in our pajamas to choose a perfectly ripe peach to eat, warm and juicy, for breakfast. A couple years later blight forced my parents to take the tree down, but to be honest, I mourn it still.

Peaches are the one fruit that I refuse to buy out of season. The apple is admirable in its longevity, berries and asparagus from South America, while not preferable, are edible, and I can even work with those hard greenish tomatoes, but crunchy winter, sour spring, or mealy fall peaches? No thank you.

Today on our trip north from Atlanta, we made a peach pit stop. It's usually easy to pass those well-advertised places by, knowing that most of the their inventory is limited to pickled peaches, peach preserves, peach cider, and peach pecan syrup, but early July in South Carolina? Irresistible! We bought a big basket of small freestone peaches and placed them carefully on the backseat so that for the next 450 miles the scent of fresh peaches occasionally drifted up front. When we stopped for gas, I ate two, standing in the warm evening air and dripping sweet juice onto the pavement, and well-sustained and very satisfied, I drove the rest of the way home.