Story by Sanford D’Amato
Photography by Dominic Perri
I came late to the “fresh peach parade.” In my preteen years, my dad and I would arrive at his Milwaukee grocery store in the early morning, and I would grab a can of sliced cling peaches off the shelf and place it in the bottom of the dairy refrigerator. When our lunchtime rolled around, they were chilled to perfection. I would pluck out a small wedge and let the viscous sugar syrup slide off before indulging.
For many years, I thought that was all I needed to know about peaches—not that we didn’t have fresh peaches in season at the store. Their arrival was ushered in by the hottest days of the summer, late July to August. It was so hot that in the early afternoon, time would almost stand still. Not one customer was brave enough to leave the cooling breeze of their fan or air conditioner to venture outside to shop.
I would be half asleep behind the store’s counter, but the half that was awake had its eye on the reddish-orange pyramid stack of peaches that had been uncrated that morning. It didn’t … Read More