This field trip is a road trip! We’re headed into a swath of the North Carolina Sandhills that’s famous for fresh peaches. (It’s near the legendary Pinehurst golf resort, coincidentally.) Along a short stretch of rural two-lane highway, we’ll pass a dozen or more roadside peach stands piled high with baskets of freshly picked fruit.
Most of them are family run, with multiple generations working together in the bustling produce stands and nearby orchards. Some of these establishments serve up homemade ice cream, cobbler, and dumplings as well.
Their customers cross generations as well. It’s tradition for many vacationing families to pass this way on their way to and from the gorgeous North Carolina coast, either because this peach path is on the way or will be the tastiest detour of the entire trip. And for others, this is a destination in its own right, an annual peach pilgrimage to buy bushels of fruit to eat, freeze and preserve.
I wanted a fun sidekick for my day trip adventure, so I invited my dear friend Bill Smith to ride along. I can always count on him for lively conversation, plenty of laughs, and expert food opinions. Bill is a beloved Southern chef who helmed the kitchen of legendary Crooks Corner in Chapel Hill for decades. I once had the great privilege of testing and editing the recipes for his acclaimed cookbook, Seasoned in the South. Wherever we go, we have fun and eat well.
Over 70 different peach varieties grow in North Carolina and as Bill and I saw and sampled that day, each one can boast its own flavor and characteristics. But no matter the type of peach, ripeness matters. The unmistakable sweet aroma of peaches welcomed us as soon we stepped out of the car at each stop, and the scent of the peaches I brought home perfumed my kitchen for days. I think that’s the truth of a peach.
Of course, other states grow excellent peaches as well. According to USDA reports, the top 10 peach-producing states are, in order, California, South Carolina, New Jersey, Georgia, Pennsylvania, Colorado, Washington, Michigan, New York and West Virginia.
The point of this road trip is that whenever we can, seeking out the season’s best local produce is well worth our time and effort – and we should bring along our besties.
Sheri stops at peach stands in Candor and Lilesville, NC, on a road trip toward the coast.
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to farmers, chefs and other food experts, sharing stories, recipes and tips along the way. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.