I’m pretty sure that there is not a single food without a national day dedicated to it. Really. If it’s a food people love (and maybe even if it’s NOT), there’s a day where we all celebrate its awesomeness.
Honestly, I’m entirely on board with this trend. Instead of getting a whole heap of judgment when you buy a birthday cake for yourself on any day other than your birthday, you can just pick a food, find its special day, and TREAT YOURSELF. Even better, some foods get a whole MONTH. Like PEACHES. The WHOLE, ENTIRE month of August is all about the delicious, sweet peach. Fitting, no?
Which makes this a great time to introduce our partnership with the delightful California Cling Peach. Did you know that cling peaches are the variety used for canning and that you don’t even have to wait for Peach Month since they’re available year-round? YOU HEARD ME. ALL PEACH, ALL THE TIME.
This yummy recipe is a lot of things: spicy-sweet cling peach salsa over caramelized, grilled pork chops, adding up to one heck of a dinner. Perfect for grilling on the back patio now- and since you’ll still be able to find these tasty peaches in December, ALSO perfect for topping glazed pork chops then. Yeessssssss.