With summer right around the corner, The Peach Truck is preparing to start making its rounds throughout the South. A warm-weather staple, the mobile vendor provides fresh Georgia peaches all summer long, which also means a chance for homemade, peach-happy dishes we can’t resist. Here, the good folks at The Peach Truck share two tasty recipes that can put their produce to good use!
The Peach Truck will be back on the road soon. Image: Eliesa Johnson
Charred Brussels Sprouts with Spicy Peach Sauce
There’s something about the combination of sweet and savory that satisfies a flavor niche like nothing else, and The Peach Truck’s Charred Brussels Sprouts with Spicy Peach Sauce is the crème de la crème. Owner Stephen Rose tells us, “Brussels sprouts are one of those vegetables that didn’t become a love of ours until adulthood. There are plenty of bad memories of steamed Brussels as a kid that were hard to get out of my memory. Getting the cast iron pan out and charring the Brussels to perfection is the key to this recipe. And the spicy peach sauce just finishes the deal so nicely with that sweet and spicy combination.” He also says the dish pairs perfectly with his Roast Pork Loin with Peach “Pan Jam,” which he says is simple to make and looks a lot fancier than the effort you’ll put into it.
Just one glimpse of the Charred Brussels Sprouts with Spicy Peach Sauce is making our mouths water. Image: Eliesa Johnson
- 1 Tbsp. vegetable oil
- 1 lb. Brussels sprouts, trimmed and halved lengthwise
- 2 Tbsp. unseasoned rice vinegar
- 3 Tbsp. The Peach Truck Jam (see recipe below)
- ½ tsp. fish sauce
- 2 tsp. soy sauce
- 2 garlic cloves, minced
- 1 tsp. minced fresh ginger
- ¼ tsp. crushed red pepper
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add Brussels sprouts and cook, turning them occasionally, until browned and just tender, about five minutes.
- Whisk together the vinegar, jam, fish sauce, soy sauce, garlic, ginger, and red pepper flakes in a small bowl.
- Add the mixture to the Brussels sprouts in the skillet.
- Cook two minutes or until the liquid has thickened slightly. Serve warm.
Nashville peach enthusiasts are waiting with bated breath for The Peach Truck’s new drive-thru location at 900 Trinity Lane in East Nashville, which opens the weekend of May 16. Stephen says, “To have a brick and mortar that you can pull into and get your peach haul without getting out of your car or coming into contact with anyone is going to be a real gift … We’ll be there seven days a week through the first week of August!” The drive-thru will offer their full product lineup, including their peach-centric cookbook, pecans and jams. But rest assured, non-Nashvillians, The Peach Truck tour travels through a number of states, including Kentucky, Alabama and Florida. If you aren’t on one of their built-in stops, they also ship peaches nationwide.
If you’re looking to get your peach jam straight from the source, Stephen says, “You can find our signature jam at every booth during peach season. If you want our other flavors, you can come by the drive-thru or Nashville Farmers Market.” Alternately, if you want to try your hand at making your own version for your Brussels sprouts, you need only consult the recipe below.
A selection of delicious jams from The Peach Truck. Image: The Peach Truck
- 4 cups sugar
- 1 (1 ¾ ounce) package less-sugar/no-sugar needed pectin
- 4 ½ cups peaches, peeled, pitted and finely chopped (about five medium)
- 3 tablespoons fresh lemon juice
- 2 teaspoons ascorbic acid (such as Fruit Fresh)
- 6 half-pint jars with lids
- In a small bowl, mix ½ cup of the sugar with the pectin.
- Combine this mixture with the peaches, lemon juice and ascorbic acid in a medium saucepan.
- Bring this mixture to a hard boil over high heat (meaning the mixture will not stop bubbling when stirred) as you continually stir.
- Slowly add the remaining 3 ½ cups of sugar, a third at a time (so as not to reduce the temperature of the jam) until all sugar is dissolved before adding more.
- Once you add all the sugar, bring the mixture back to a boil for one minute.
- Remove from the heat, skim off any foam with a metal spoon, and carefully ladle into the sterilized jars, leaving ¼ inch of headspace.
- Wipe the jar rims of any jam and screw on tops.
- Prepare a hot water bath for canning. You can do this in a hot water bath canner or a deep pot with a cooling rack inside.
- Immerse the jars (on top of the rack) in the boiling water to cover one to two inches about the top of the jar lids. Cover the pot with a lid and bring to a boil.
- Process in the hot water bath for 10 minutes.
- Carefully remove the jars from water; let stand at room temperature until cool.
Stephen Rose grew up in Fort Valley, GA, where he ate peaches right off the tree. Now, he and his wife Jessica have fruit stands across the South. Image: Eliesa Johnson
Of all the delicious dishes to choose from, Stephen says, “It’s hard to beat a classic peach cobbler with a scoop of vanilla bean ice cream. Arnold’s makes an incredible peach vinegar salad that I love, and both City House and Lockeland Table do incredible Peach Pizzas that keep us coming back all summer.” What peach dish are you most looking forward to this year?
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