I’ve tasted Georgia peaches. I’m pretty sure those Georgia peach growers hired a really good PR firm because anyone, anyone who pits (get it? pits?) a Georgia peach against a Colorado grown peach knows that nothing beats our peaches. Those of you that have tasted it know that nothing beats the Red Trolley’s Colorado peach sorbetto.

Last year we sourced our peaches just about as local as you can get (any local-er and they would have grown in the parking lot). They came from a peach tree on Vrain St. in the Highlands Neighborhood. This year, increased volume has led to an increased need; the lovely little peach tree on Vrain St. was no longer enough. We went looking for a Palisade Peach farm that could sufficiently fulfill our peach fix. Today, all our needs were met.

This morning we unloaded 800 (that’s right, eight hundred) pounds of beautiful Palisade peaches from the Talbott Family farm. The Talbotts have been growing peaches for 5 generations—from what I’ve tasted today they clearly know how to grow a delicious peach. The Red Trolley is buzzing with the sounds and smells of fresh peach everything from gelatos, sorbettos and ice creams to jams and cobblers.

Summer is not over yet, head on over to the Trolley and get some, while the getting’s good!

Had an interesting experience last week when someone came into the store and wanted to sell us their ice cream and gelato base.  It was enticing because it would have cut our costs by about 1/3.  They claimed to be all natural, ALL NATURAL was plastered all over their marketing materials, they were local, and everything seemed perfect.  I did, however, ask to look at the ingredient list.

MONO AND DI-GLYCERIDES caught my attention as something that was not currently in our base.  As most of you know, we are dead serious about our commitment to serving real, all natural products in our store.  We are committed to real food because we believe that real food tastes better; its origins are easily traced, it has been minimally processed and it has NEVER been fiddled with in a lab. With this criterion Mono and Di-glycerides threw up a HUGE red flag.

Opinions on the internet ranged from “they are harmless” to “mono-diglycerides are nothing more than hydrogenated oils”.  The internet swims with opinions, fortunately, facts can be found if you dig hard enough.  The fact is that mono and diglycerides are manufactured at the molecular level in a lab.  They are used largely in highly processed and packaged foods to, among other things, “improve loaf volume, and create a smooth, soft crumb.”   Think Twinkies.

The most important fact is that my Grandmother would not have put mono and diglycerides in her ice cream and we’re not going to put it in ours.

Thanks and see you at the Trolley!