by Brittany Grace


After lot of planning, researching, problem-solving, sweating, cooking, sampling, and eating, this business is growing from a tiny roadside table with a rickety chalkboard into a full fledged operation of Goodness. Despite the long days, the short bouts of sleep, and my continuously aching feet, I am feeling motivated, encouraged, and optimistic.

It’s hard to believe that a year ago, this was all just a tiny, peanut of an embryo. You can read about the impetus for Grace’s Goodness in my first ever blog post here. 


Good things are happening.

Good things that include a Kickstarter campaign launch. This launch is crucial to the future of the Goodness business: meeting my goal in the next 44 days will enable the business to get the truck on the streets, making good food more accessible to Atlantans and bolstering GG’s place in the burgeoning street food scene. Click the above link to watch the video by Ramsey Yount (and discover tasty rewards). It is people like you, with a genuine interest in local food and local business, that are shaping this endeavor and encouraging its future. I’m very grateful for you.

Good things are also happening in the form of dang delicious Pearson farm peach gazpacho.

Even babies dig it.

I’ve been enjoying peaches for the past month – a lot of times, I’m tossed one during the farmers market, and I eat it right on the spot, delighting in the inevitable dribbles of sticky nectar on my face and fingers.

You know there are 2,000 varieties of peaches? All with their own unique qualities. I had no idea something I’ve always considered simple – a southern, summer peach – could tell me so much.

From a recent email sent by John Short, of Pearson farm:

Semi-freestone GaLa peaches are yellow flesh, round with little suture and tip, good, bright color, high firmness (now soft!), good quality freestone. Origin: 1992, Calhoun, Louisiana Ag Experiment Station and USDA, Byron, GA. Named for the two states involved in the release. 

Freestone peaches are just what they sound like: peaches in which the meat falls away easy from the pit, or stone. Conversely, clingstone peaches are those in which the hard-headed meat clings to the pit. These are the sweetest kind of peach. I love them for their pretty spots of red and dark pink that shock the meat of the peach nearest to the pit.

I’m not usually a gazpacho lover, as the cold soup often reminds me of eating salsa with a spoon.  And who wants to do that? Instead, I’ve thought: cold peach soup…gazpacho…fresh peach and refreshing cucumbers…voila! A delectable gazpacho, waiting to happen.

After a little research and some experimenting in the back of the 5 Seasons Brewing kitchen, the peach-cucumber gazpacho turned out quite lovely. The combination of sweet peach with the cool cucumber, a bit of heat from cayenne, and a touch of salt make this slightly complex, earthy and refreshing. Goodness has been offering it at the farmers markets, and it has been selling like crazy.

Of course, you can make it at home, if you have the time.

Here’s what to do:

Buy a crate of fresh Pearson farm peaches. They’re available all over right now, and they’re way better than what you’d get at any store. Just get yourself to the nearest farmers market.

Take those peaches, and rinse them, rubbing the fuzz gently to remove any residues. Put a big pot of water to boil on the stove, and add the peaches. Let them sit in the boiling water for about 3 minutes. While this is happening, fill a large bowl with ice water. Use a slotted spoon to remove the peaches from the boil, and plunge them in the ice water. You are blanching the peaches – this makes it super easy to remove the skins.

De-skinned peaches: still pretty.

Next, slide of the skins with your fingers. Just give the peach a little pressure near the top, and give a little pull – the skin will come right off. Reach into the peach and grab the pit and dispose of it. Do this until all peaches are pitted and skinned.

Now, peel and de-seed a handful of cucumbers. The number of cukes you use determines the presence of cucumber taste in the gazpacho: use more if you really want to taste them, as they are much more mild than the peaches. I like to peel a few extra to add along the way while I’m tasting. Cut the cukes into medium slices and add to the peaches; transfer this, in small batches, to a food processor.

Chop one bunch of fresh cilantro; squeeze fresh lemon over the herb.

Add this to the processor, in addition to:

1/4 of a bulb of garlic, 5 tablespoons of sea salt, 1/4 c. champage or white wine vinegar, 1 tablespoon of your favorite olive oil, a few shakes of cayenne pepper, and a few shakes of cumin.  Taste along the way, adjust seasonings to your liking.

After mixture has been processed and is smooth, put the soup in a sieve placed over a pot to refine the soup and make it extra silky. Garnish with a cucumber relish – cukes, lemon, garlic, parsley, olive oil is a good start. Embellish from there according to your preferences (add onion, cilantro, chives)…


Hope to see you all at a farmers market sometime soon.