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Peaches and tomatoes in the South

Every summer, my husband’s extended family and their various adorable offspring gather in Wrightsville Beach, North Carolina for a few days of rest. Ed and I try to make it each year, since it’s one of the rare times we’re able to get together at the same time as the rest of the Hardy clan. As the family grows, we spend more and more time eating in at our rental house and less and less time eating out. We gather in the kitchen in the morning for eggs, trickle in from the beach in the afternoon for salads juicy with ripe tomatoes, and throw steaks on the grill for dinner, biting into peaches so lush that they drip their rosy yellow nectar stickily all over our hands. Once you’ve tasted Southern peaches, still warm from the farmstand and hours off the tree, you’ll never go back to the woolly out-of-season ones again. We checked out the local Wrightsville Beach farmers’ market on Monday, and here’s what we saw.

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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