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PeachDish Stories

PeachDish Team Field Trip: Jody's Farms!

We love what we do at PeachDish, whether we're hard at work in the warehouse packing boxes, making deliveries, scrolling through emails, making calls or powering through meetings. But, every so often, we like to make it a priority to take a step back, go outside, and enjoy each other's company outside of the normal weekday grind. Once a month, we take a field trip to visit our suppliers, to experience what a normal workday involves through the eyes of the growers and artisans who provide the ingredients for PeachDish meal kits.

Partner Spotlight: Seniorlink

Seniorlink provides innovative solutions, guidance and support to caregivers nationwide. With over 44 million caregivers committed to caring for a loved one, this company is driven by its passion to support caregivers across the nation along their selfless journey.

#RePeach and WIN!

Everyone's a winner when we recycle, but we want to give our PeachDish guests extra incentive to repurpose, reuse and recycle materials included in our meal kits and delivery boxes- #RePeach and win!

A Closer Look: PeachDish Postcards

Peaches may be out of season, but we’re still not over our favorite juicy stone fruit! We love sending unexpected surprises in our PeachDish boxes, and this week our guests will find postcards flaunting elegant peaches as designed by incredible artists around the country.

Partnership Profile: Joseph Joseph

Here at PeachDish, one of our driving missions is to get people back in the kitchen, understanding and loving the meals they create. Cooking is an organic process meant to be enjoyed at every stage, from sourcing with local, responsible farmers and vendors, to chopping, dicing, and sauteeing, to savoring healthy dishes. Brothers Antony and Richard Joseph created their line of kitchen products for the same reasons. They come from a family of engineers and problem solvers and wanted to apply their passion and expertise to the home.

All About Ayurvedics

What to eat or not to eat; that is the question today for most women I see in my practice. From the low fat diet, to Atkins, the grapefruit diet, raw foods to paleo, women today are confused about what to eat. I regularly see the following dilemmas:

New York, New York

Earlier in 2016, Chef Seth was named a Georgia Grown Executive Chef - an honor given to a handful of Georgia chefs each year. The mission of this program is "to promote and foster relationships between chefs and farmers." This year's group of chefs was invited to prepare a multi-course meal at The James Beard House that featured Georgia-grown ingredients in the heart of the big city. Attendees included fellow Georgians like Gary Black, the Agriculture Commissioner.

Fun at the Farm!

Last Friday we visited Decimal Place Farm, home to some of the happiest goats in Georgia. This trip was a two-for-one (maybe it was a Memorial Day sale?); Mary Rigdon, the owner of Decimal Place Farm in Conley, made room on her land for Hungry Heart Farm about a year ago.

PeachDish Launches The Ribbon Series

The first Ribbon Series dish, Wild-Caught Sockeye Salmon with Sugar Snap Peas, Fregola & Herbed Ricotta, will feature a wild caught Alaskan Sockeye Salmon from family-run Wild Salmon Co. This Asheville, North Carolina-based company brings sustainably caught Alaskan salmon to the Southeast, where it is snapped up at farmers markets. It might seem like a strange marriage between the ocean and the land, but somehow it works. This menu lets the rich flavor and texture of the fish shine through, enhanced with a mild ricotta and a hint of lemon and honey.

How to Prepare the Perfect Picnic

The Spring months beckon for lunches gathered around the picnic blanket. And it's up to you, as the savvy picnic host/hostess, to determine what your guests will enjoy. Selecting the menu for a picnic must be done carefully. Nothing can ruin a well planned picnic like poor menu choices (other than a high pollen count, of course!). Here are some tips to consider when choosing your picnic fare:

Partner Profile: Short Stack Editions

These beautifully crafted editions are written by notable culinarians. The newest released edition, Rhubarb, is the fine work of PeachDish guest chef, Sheri Castle. In conjunction with this new release, Sheri shared her Pork Chops with Rhubarb Pan Dressing recipe with us to become a meal-kit you can enjoy cooking at home! Order Sheri's dish by Sunday, April 10th at midnight.

Customer Testimonial: Xavier Viñas

We visited with Xavier Viñas, a PeachDish customer since 2014. A father to three young daughters, Xavier focuses on serving healthful meals to his family that also allow for ease in the kitchen. PeachDish helps him to do just that. As he states, "PeachDish helps me to be a better and more creative cook."

Our Online Store is Bursting with NEW ITEMS!

Now YOU can cook the famous dish from Atlanta's own Home Grown! This menu is the culinary equivalent of a big ol’ hug from Grandma. Don’t be intimidated by the number of words on our menu card; we’ve just included detailed instructions for making biscuits from scratch. Once you’ve done it once, you’ll likely find yourself making them—from memory ’cause it’s that easy—all the time.

President's Letter for the Week of January 25th, 2016

Each week you will find a letter from our President, Judith Winfrey, in your meal kit and also posted here on our blog. Judith details the latest news and excitement with PeachDish as well as the farmers whose products are featured in our meals for the week. Thank you for helping us to support the fine foks behind the fresh, delicious ingredients in your PeachDish!

Ingredient Spotlight: Taza Chocolate

Our Black Bean “Mole” Chili with Cotija Cheese incorporates an ingredient that may take some by surprise. Along with a traditional blend of Mexican spices, this chili features a hint of Chocolate Mexicano from Taza Chocolate to create the complex sauce known as mole. The end product is a rich and hearty vegetarian chili. Order this dish by midnight on Sunday, November 29th!