utah is full of fruit stands, many of which i pass by every single day. there is one in particular, called allred’s, that has always allured me. it is in a huge barn and boasts PEACHES or APPLES based on seasonality. at work yesterday, one of my co-workers was telling me about buying the “seconds” at allred’s. these peaches are the “undesirables” which are either too small, not ripe enough, have dents, dings, or unsightly malformations that deem them unworthy to reside with the perfect crop they sell for 20 bucks a box. the seconds are 7 bucks.
it’s safe to say i had peaches on the brain for the rest of my shift.
on my way home i swung by to test my luck with the “seconds”. it’s pretty hit or miss, seeing as they just toss the undesirables into a box as buyers purchase the perfect ones. walking up to the counter to ask for the lessers made me feel like i had some inside information that none of the other chumps spending 20 bucks understood. the lady at the counter told me she almost had a full box, so to stick around for a couple of minutes. ten minutes later i was handed a box of the cutest dented peaches i’d ever seen. i felt like i was straight up adopting children. (to eat later on? morbid.)
i bit right into one on my way home, never minding the dirt and peach fuzz as the juice dripped down to my elbows. best decision of my summer.
the only question now is what does one do with a 10 pound box of peaches?
peach and blueberry baked oats
2 peaches, sliced
1/2 c of blueberries, rinsed
1 c oats
1.5 t baking soda
1 t cinnamon
2 T brown sugar
dash of salt
1 c milk (i used sol sunflower seed)
1 t vanilla
2 T honey
spray a pyrex dish with cooking spray and place your fruit in the bottom. in a separate bowl, mix oats, sugar, baking soda, and cinnamon. sprinkle on top of fruit. in another bowl, mix milk, egg, vanilla, and honey. pour over dry ingredients evenly. bake at 370 for 45 minutes. remove from oven, let cool. serve warm or cold…. but always with whipped cream.