Sorry to have fallen off the map again. Lots of stuff to finish up here, and a fried chicken obsession to pursue. I’ve been running around the southern half of the state, looking for Indiana’s finest and it turns out, just like Dorothy, what I was after was in my own backyard all the time. Or in my kitchen, to be precise. I’m writing about it for Bloom and will have some pics and the recipe here after the magazine comes out mid-June.
Meanwhile, we decided to celebrate the end of school and the completion of a big project I’ve been working on by grabbing a quick weekend in Apalachicola and we got here this afternoon. On the way we passed a roadside stand brimming with Georgia peaches and stopped to get a basket. I’d thought they all got blasted in the late freeze this year, but some made it and oh, my, are they good!
With a huge bag of peaches and Seafood-2-Go right down the street from us, dinner was bound to be some combination of fruit and seafood. The just barely ripe and very sweet peaches were perfect for a salsa, so I chopped a few up with some red bell pepper, jalapeño pepper, scallion, fresh ginger, cilantro, lime juice, salt and honey. Spicy, sweet, tart and delicious! It would have been even bettter with some hot salty tortilla chips, but I am trying to be faithful to Weight Watchers, so I just seared some fresh gulf shrimp and made some rice pilaf. Yum.
My Plate or Yours 
I love fresh salsa with fruit like this and those shrimp look delicious.
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There is absolutely nothing better than fresh shrimp (which of course we never get in New England) and fresh peaches (which only appear here in August). My mouth is watering!
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I’ve never been fond of Florida, but your Apalachicola adventures always make me feel so warm and sunny. Peachy, indeed! As for the fried chicken, did you use lard?
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Fresh juicy peaches are my personal heroin! Once the season kicks in I’m constantly wiping the sweet juice off my chin (My face often attracts flies in the summertime). I’m going to make this soon! Thanks!
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now this looks tasty! Is that grilled shrimp?
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Fabulous photo! Love the vibrant colors. I am lucky enough to have tasted those delicious Apalachicola shrimp but the combo with the fresh Georgia peaches is making me wish we didn’t decline the invitation to meet you there this weekend.
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Mary — what other fruit salsas do you make? I have been stuck in a pineapple rut, but this peach experience tells me it’s time to get out.
Time for a road trip, Lydia!
Lisa — I am not sure Apalach IS Florida. At least, so far it’s the Florida that time forgot. And no, I used peanut oil.
What else do you do with peaches, Kevin? I bought, umm, a lot.
They aren’t grilled, Matt. I sprinkled them with a little sugar and seared them in a nonstick pan with a drop or two of olive oil. It’s too easy for me to overcook them on the grill, so sometimes I just do this instead. It’s quicker too.
Ronnie, it’s not too late. You can be here by beach time tomorrow, and we’re smoking our dinner right now.
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Oh my, Christine. The textures and flavours are having a party in my mouth 🙂
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