July is prime peach time. Load the family into the car and drive in search of a roadside stand or a pick up truck that shouts, “Locally Grown Peaches.” Those strange noises you hear are not car trouble – it’s just your stomach growling for peaches in a cobbler pie, warm cinnamon oatmeal, homemade ice cream, cold smoothies, preserves on a buttered biscuit or spicy pickles. Pull over, park and buy the biggest basket available. If you’re real lucky, the peach orchard can be seen from the stand.

Southern peach eating enthusiasts know the perfect peach is ready when the ruddy, velvety skin can be peeled off by hand.

Children learn that peaches grow on trees and that the seed called a stone is inside the peach. Cultivated peaches are divided into two categories: clingstones and freestones, depending on whether the flesh sticks to the stone or not.

Take pictures for your journal article, “My Peach of a Day,” and record peach facts. A very important fact: Peaches should be stored at room temperature and refrigeration should be avoided as this can lessen the taste of the peach. If you’re real lucky you’ll find red, ripe tomatoes and watermelons, too.

Another Peach of a Day trip could be to a local farmer’s market.