I probably heard about The Peach Truck on Reddit in June. I immediately went to the site and ordered a 12lb box for pickup in nearby Sterling on 3 July, their first distribution of the season. I’d already signed up for a fruit CSA, which has delivered mixed results; their peaches in particular were disappointing, so I took the leap of faith.
Naturally, 3 July here was
three-digit hot, and also the Federal holiday. My air conditioning was on full
blast for the entire 10 miles out and still never really made a dent. And the
traffic—even making the turn into the exit lane for Lowes (which shares a
parking space with a Walmart and a Sam’s Club) was unbelievable. I was
heartened to see a gigantic orange semi labeled THE PEACH TRUCK, but disheartened
to see a line waiting for the distribution.
I did mention the heat, right?
However, the line moved
quickly and my QR code got me a smallish orange box.
(There were people there with
wagons, hauling away multiple 40lb cartons. They were clearly veteran
peachers.)
It took me about 15 minutes to
get out of the parking lot—seems like the world and his wife were all either picking
up peaches, getting some DIY stuff or stocking up on retail goods stacked high
and sold cheap.
To tell you the truth, I was
concerned, because when I got home, the peaches were hard and they had no
scent. No different from what you get down to the Giant. But almost immediately
an email arrived, with instructions. Set them out, stem-side-down on the
counter for a couple of days. They will come to fruition.
Well, I did.
And so did they.
The first one I bit into was
firm but so juicy I had to wash my face after eating it. I could not wait to
make fresh peach pie.
It’s been at least 20 years
since I’ve made fresh peach pie, because you have to have absolutely fully
ripe, luscious peaches to make it. So I was a little rusty. My first effort was
a little less than aesthetically pleasing:
But it tasted fine.
Let me just say this: once you’ve
peeled a peach, it is unbelievably slippery. You have to keep a nimble but firm
grip on it if you want to slice it.
I then made tarts, which are
easier to give away.
Pro tip: although the recipe says to “mash” some fruit to go into the glaze, you really have to purée it to eliminate little bits. (Well—maybe if you strained it?) And I discovered that my old Cuisinart food processor still didn’t get the job done, but the NutriBullet I won at a company health day nine years ago was perfect. (That was on the third round.)
Also—for tarts, cutting the peaches into chunks instead of slices makes it easier for the glaze to permeate the surface.
After I gave a couple of tarts to a friend, she and I went halves on the second (and final) peach distribution, which I picked up at the end of July.
Another round of tarts and an
attempt at peach ice cream. That was less successful, for one technical reason
(pro tip: do a trial run setting up the ice cream maker before you really need
it) and also because it just didn’t taste peachy.
I might try it again using
frozen peaches. Or I might just write it off.
Anyhow—I used up the last of
the peaches yesterday. The season is over.
And here’s my gratitude: wonderful, delectable, juicy, luscious peaches once again. The season is short (which helps me focus; another point of gratitude), but Lordy, is it amazing.
©2026 Bas Bleu
