By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Some Kinda Good with Rebekah Faulk - Pull over for sweet Georgia peaches
W Strickland Farms
Strickland Farms Produce Stand, a local farm stand on Highway 67, sells hanging baskets and summer produce.

Take advantage of summer's bounty in the Boro

•  Mainstreet Statesboro Farmers’ Market: Every Saturday from 9 a.m.–12:30 p.m. in the Sea Island Bank parking area downtown
•  Strickland Farms Produce Stand: 5680 Brooklet-Denmark Road on Highway 67
•  L&D Farm Fresh Produce: 231 East Main Street (near Northside Drive East)

For one of Rebekah’s favorite peach recipes, see Fried Pie Features Georgia’s Finest Fruit!

    A good road trip becomes a great road trip at first sight of those often hand-painted, wooden, one-to-two-word signs seen along the interstate, leading up to an exit a mile away. Sometimes they’re nailed to trees at eye level or simply secured in the ground one after another and written in shorthand exclaiming, “Boiled P-Nuts,” “Peaches” and “Watermelon.” The sign that makes me grin the widest that’s often included in the mix — especially in the South — says “Jesus Loves You.” Truck beds and tractor-trailers turned produce stands have an inviting way of making you pull over, take a stretch break and consider the taste of vine-ripened tomatoes, sweet corn on the cob and fresh okra. It’s the curiosity and anticipation of it all, and it gets me every time.     
    Summer crops yield many delicious fruits and vegetables. Among my favorite are Georgia peaches. I feel about peaches the way “Bubba” Blue felt about shrimp in the movie “Forrest Gump.” The ways you can eat them are endless! Just as “shrimp is the fruit of the sea,” peaches are the pride of Georgia. Bite them raw; toss them in homemade ice cream or a salad; prepare them for a cobbler or a warm lattice pie; throw them in a blender and whip up a smoothie. They can even be grilled!
    Last summer, I was in the kitchen baking fried peach pies with cinnamon sugar when I realized the recipe made way more than enough for me. I had some brown paper sacks lying around and decided to divvy up the pies, wrap them in wax paper and deliver them to friends. It had gotten late, but two of my dear friends shared a birthday the next day and lived only a few miles away. I knew the warm, freshly baked pies would be a welcome midnight snack. I tried to call in advance to no avail, and when I arrived at their front door around 11 p.m., much to my surprise, the front porch light bulb had blown. It was dark, but I could hear the TV on. I knocked on the door a few times, which woke the dogs. Hesitantly, my friend, a soldier in the U.S. Army, cracked the door open slightly to see who was there. To make a long story short, I got tickled standing in the doorway, he couldn’t understand what I was saying, and I risked my life over the fried peach pie delivery. We shared a good laugh over the premature birthday gift, and later, after he’d eaten the pie, the soldier’s wife told me he thought I was crazy but said, “Lord, that woman can cook!”   
    If you’ve never grilled a peach, you must try it. Slice it right down the middle, remove the pit, brush the halves with melted butter and season with kosher salt. Allow the peach to grill skin side up for about 3 to 4 minutes.
    It’s unlike anything I’ve ever tasted. Pure magic. With a cold scoop of vanilla ice cream and a drizzle of local honey, all topped off with toasted granola, this dish will have you slowing down to a complete stop for that roadside stand in Georgia’s June. 
    What’s your favorite way to enjoy peaches? I’d love to hear from you! Email me at or visit to get in touch.

    Rebekah Faulk blogs at, a Southern, coastal food blog featuring East Coast restaurant reviews and Lowcountry-inspired recipes.

Sign up for the Herald's free e-newsletter