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PeachDish Stories

Coming Clean about Clean Eating

Squeaky Clean. Clean as a whistle. Making a clean cut and a clean getaway. Coming clean. The word clean conjures up a streamlined approach to cutting through the clutter, telling the truth, as well as simplifying and often sanitizing life. Clean eating has joined the contemporary nomenclature to describe healthier, more nutritious food choices. Perhaps meaning that a food product has fewer total ingredients, all natural ingredients and all the information you need to know where your food is coming from is revealed. Clean infers transparency.

Deglazed and Confused

Chances are that you think “deglazing” is a special technique reserved for intense cooking shows and professional chefs only. And chances are also that you’ve performed this technique a hundred times in your kitchen without even knowing it.

Your 2016 Holiday Gift Guide

Need a gift for your food-loving companion? Looking for unique stocking stuffers? On the search for that perfect thing to give to an undergrad, a newlywed couple, or the single mom? We can help! Check out our Holiday Gift Guide for a listing of the many goodies available in our online store!

Four Ways to Up Your Turkey Burger Game!

Utter the phrase “juicy turkey burgers” to a crowd of hungry meat-eaters and you’ll no doubt be met with marked sneers and exaggerated eye-rolling. Turkey burgers get a bad rap in comparison to their hearty beef brethren, but why? With the right preparation, turkey burgers embody steamy patties of drool-worthy deliciousness; enough to convert any beef devotee into a turkey burger fan. Read on for some handy tips that’ll turn your plain ground turkey into mouth-watering burger perfection!

Four ways to Spice Up Your Salsa Routine

With the world’s extraordinary spectrum of fruits and vegetables and splendid array of spices and herbs, the flavor possibilities are endless and life’s too short to eat the same old salsa every time the craving for a zesty dip hits. Not that there’s anything wrong with the classic bowl of pico de gallo, but if that standard mix of tomatoes, onion, lime juice and cilantro leaves you and your tortilla chips wanting more, it’s time to shake it up! Here’s 4 ways to wake up your tired salsa routine:

Beer Pairings for the Week of September 26th, 2016

In 1907, Belgium had as many breweries as the United States in 2012. Seriously, over 3,000 breweries in a country roughly twice the size of Maryland. Whenever someone says we’re getting over-saturated with breweries, we think of that fact. For this dish of sweet, cream, spice, and acid we are going to pair a Belgian golden ale that will help the sweet potatoes shine and not overshadow the other flavors.

Beer Pairings for the Week of September 5th, 2016

Barbecue and beer is a match made in heaven, even in a dry southern county. For the sweeter styles of barbecue, we tend to avoid India Pale Ale because of the contrast between sweet and bitter can be a little jarring. IPAs with fruitier southern hemisphere hops are the exception to that rule. For this Alabama White Sauce barbecue, we suggest a tropical hopped IPA that will bring some mango and papaya flavors to temper the contrast between sweet and bitter. Suggestion: Boulevard The Calling, Kansas City, Missour Georgia Local Recommendation: Monday Night Slap Fight, Atlanta, Georgia

Beer Pairings for the Week of August 29th, 2016

When people think of Low Country boil and beer they tend to think of light crisp lagers. Today we run in the opposite direction and choose a brown ale. The traditional British brown ale, first perfected in seventeen hundred, was a malty-sweet, lightly hopped ale with a biscuit characteristic. For this dish, the sweet biscuit characteristic will let the spicy dish shine.

What’s the Difference Between a Sear and Sauté, Anyway?

Flipping through the pages of your faithful cookbooks, observing the brilliant array of evocative edibles alongside their charming plates and place settings, you notice the embellished titles of the recipes: Pan-Seared Lambchops in a Pomegranate Balsamic Reduction, Sauteed Scallops over Buttery Angel Hair Pasta, Blackened Shrimp Tacos with Roasted Garlic and Tomato Salsa…. Do these words even mean anything? Is there really a difference between pan-frying and pan-searing? Why yes, there is! No need to pull out the culinary dictionary; your vocabulary lesson lies right here in this article!