Just Peachy!

 Peaches are at their peak in the Deep South and we can't get enough!

They are such a beautiful fruit and our whole kitchen smells "peachy" because we bought a ton from Mercier's Orchard in North Georgia. We went to preview a wedding venue with friends - they've asked me to style and coordinate their wedding which is going to be so much fun and so special. The venue was beautiful and not far from the best fruit orchard in North Georgia. Serendipity!

Peaches are a tender fruit so they have to be eaten quickly or you have to do "something" with them. 

The first thing I did was use some slices to garnish sparkling rose. It only takes seconds to add a special little touch to things and it makes all the difference. 

Our absolute favorite way to use peaches is to first grill them. If you haven't been eating grilled peaches on everything and anything you are missing out. It gives them the best taste and texture. 

Simply split your peaches and remove the pit. I use our electric grill on medium heat. I give the grill a light spray of avocado oil and then place the peach skin side down on the grill. Grill for about 6 minutes and then flip the peach and grill for 4-6 more minutes. 

They are delicious on summer salads - we used mixed greens or baby spinach, burrata (just pinch off bite size pieces), toasted pecans and a drizzle of balsamic vinegar. You can add grilled chicken for a heartier salad. All those fresh tastes together - so delicious. 

We really like using our grilled peaches Caprese style. Instead of tomatoes with mozzarella we use our grilled peaches. Snip some fresh basil from the herb garden and drizzle with balsamic vinegar.

And grilled peaches make the best summery dessert. 

Just place your grilled peach half in a small bowl, add a dip of creamy vanilla ice cream, a sprig of mint and drizzle with your favorite local honey. So simple but so delicious!

We have so many peaches that we are trying something new! I cut my peaches in half, removed the pits and put them in freezer baggies. Later on when we want grilled peaches with our dinner or some ice cream I'm going to pull them out, thaw them and grill them right up! I think it will work perfectly.

A touch of peachy summer after the growing season is over!

In a Pickle...

If  you've read one blog post or seen even one IG post of mine you probably already know I'm a Lowcountry gal at heart. Charleston born and proud of it!

I consider myself "stuck" 5 hours inland :)

I have ingrained that love of coastal South Carolina, Charleston and all the Southern goodness that entails into Mollie!

(IOP beach house with colorful chairs and Coast hat!)

A friend from Ohio once purchased a t-shirt for me after knowing me only a short while. 

It said "GRITS"

*Girls Raised In The South.

I loved that shirt!

One of the things that Mollie and I like to do when we are in Charleston is have lunch at Jestine's Kitchen. 

After we stroll through the shops on King. 

After we stock up on candles at Candlefish and buy some candied pecans in the Market.

 Then we are ready for a hearty lunch!

This spot is perfect for a completely, undeniably, deep fried Southern lunch.

Mollie thinks Jestine's in Charleston, SC and Michie Tavern in Charlottesville, VA have the best fried chicken evahhhh!!!

I'm all about the okra gumbo. Okra anything, really.

But we definitely agree on this - the little saucer of pickles that they bring to your table when you are seated is fabulous.

We were reminiscing about Jestine's Kitchen the other day 

(be sure to read the top 10 questions tourist ask them!!) 

and I decided to "google" Jestine's pickle recipe and give it a try.

Here's what I came up with (just in time for Fourth of July snacking!)

I bought some fresh cucumbers from Trader Joes.

Any pickling or regular salad cuke will work.

I used a vegetable peeler to remove some of the skin. 

I like the striped effect it makes on the edges of the pickles.

I sliced them very, very thin on my old Pampered Chef slicer.

 It's been around here a long time and well used!

Some recipes indicated you could make them any thickness you prefer

 but we like how paper thin the pickles are at Jestine's.

Then I sliced a small onion paper thin as well. 

I dice my thin sliced onion because I personally like the onion to be smaller.

Next up - peppercorns. To taste. I put a lot (like a lot!!) in my pickles.

We use an antique industrial cabinet to hold our multitude of spices.

And fitting for this post - to the left you can see a favorite lino print by Charleston, SC artist Stacy Bradley of Perlaanne Press. 

And then you add sugar.

 I combined a couple of recipes that stated they were similar to Jestine's. I chose to do about a 1/2 cup of sugar to my 6 small cukes. Some recipes suggested 3/4 of a cup. 

That's up to your pickle sweetness preference :)

 The pickles aren't just sweet pickles - they have a tart side too but they aren't dill pickles. 

They are just really, really yummy!

Stir it all gently and then fill your clean glass jars with the cucumber mixture. 

Be sure that each jar has plenty of peppercorns and onions 

mixed in with the cucumber slices.

They are so crisp and fresh looking.

Pour white vinegar to the halfway mark of your pickles.

Then fill the jar the rest of the way with water.

Put a lid on the jar and shake gently to be sure everything is well mixed.

Then simply put in the refrigerator over night so all the flavors can blend together.

They are delicious as a starter like at Jestine's, on sandwiches and more. 

The small jar will be a hostess gift when we join friends for a Fourth of July cookout.

We will enjoy the other jar at home.

Jestine's pickles will keep in the refrigerator for a week or two -

if they last that long!!