Eat A Peach


There is a classic Seinfeld episode where Kramer and Newman expoDining_Peach_Dund at length about the Mackinaw Peach, which is ripe for a mere two weeks a year. “It’s like having a circus in your mouth,” Kramer exclaims to Jerry, succinctly capturing the very nature of the stone fruit. But while the Mackinaw is sadly a fictitious breed of peach, there is a broader takeaway from that episode—nothing beats a perfectly ripe peach.

August is National Peach Month, but in most states peach season peaks in July. Truly superb peaches are beyond compare, and biting into an impeccably ripened peach with warm hues of orange, yellow or cream is a juicy, sublime experience. Fresh versions of these velvety, sweet, slightly sour orbs are available closer to home than Georgia, with two Long Island farms out east providing the fruit fix. Davis Peach Farm (561 Hulse Landing Rd. in Wading River) has peaches available for p Dining_Peach_Bicking through the end of August, while Lewin Farms (812 Sound Ave. in Calverton), keeps the peach party going through mid-September.

On the national level, The Peach Truck, a Nashville-based husband and wife team of peach purveyors, grows peaches on a farm in Ft. Valley, GA, the oldest family owned and operated farm in the entire state. When it comes to stone fruit recipes, look no further than The Peach Truck.

Firm yet soft, peaches hold up well to numerous culinary treatments, from sweet to savory to canned to au natural. For a different take on the peach, try out The Peach Truck’s recipe for sweet and spicy peach and sausage empanadas. This recipe and many more can be found on


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Steve Mosco, former editor-in-chief at Anton Media Group, is a columnist for Long Island Weekly's food and sports sections. He fancies himself a tastemaker, food influencer and king of all eaters.


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