Peach pie
Pies
Every Saturday, I visit the Red Stick Farmer’s Market at 5th and Main Street in downtown Baton Rouge for locally grown fruits, vegetables, herbs, and honeys. The streets are always crowded with families pushing strollers between booths no matter what time I arrive, and lately, it’s been cut-throat to find my favorite bunches of kale. <br /> <br />But the farmer’s market is always worth the crowds serving up some of the best ingredients in our local kitchens, and, this past Saturday, the goods were no exception. As we made our way between the over-crowded booths lining Main street, local musicians played, children danced, and hungry shoppers swarmed the table for Plantation Pecan. Served up front and center, baskets of ripe southern peaches (now their third week in season), tender white nectarines, and Mr. Buddy, the farm patriarch and southern character, beckoned everyone near. <br /> <br />Although I’m certain most people were there for the peaches and nectarines (I was too), I couldn’t help myself–I was definitely there for Mr. Buddy, a good natured, adorable looking older man with a passion for peaches. <br /> <br />To me, he’s kind of a celebrity. <br /> <br />After trying Mr. Buddy’s peaches, I knew they would be my favorite ingredient for the blog this week (look soon for other peach recipes from the grill and juiced). But, for now, my easy adaptation of a homemade peach pie with an all butter crust will impress anyone you know who either a.) doesn’t like pie or b.) doesn’t like peaches. To say this recipe is inspired may be a bit triumphant, but I’m so sure you’ll love this pie, you’ll be looking for Mr. Buddy at the next Red Stick Farmer’s Market too.
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