There are lots of peach trucks in Texas, but we don't have The Peach Truck.

That's the name of Jessica and Stephen Rose's rolling peach stand that started bringing Georgia peaches to their farmers markets (and local restaurants) in Nashville in 2012.

Now, the couple has a new cookbook and a national tour to bring those peaches to nine states, including Texas.

The Peach Truck will have two pop-up peach sales sites in Austin on Tuesday. From 1 to 2 p.m., you can find the peaches sold by the 25-pound box at Austin's Couch Potatoes South, 500 E Ben White Blvd. #200, and at the Dart Bowl, 5700 Grover Ave., and from 3 to 5 p.m., they'll be at Main Event, 13301 U.S. 183 North. They'll also be selling 10 ounces of Georgia pecans for $10.

They'll also be selling the cookbook, which includes all the peach recipes you'd need for this time of year, such as this peach caprese salad.

You can find a full list of tour stops on their website, thepeachtruck.com.

Peach Caprese Salad

2 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 tablespoon stone ground mustard

1 tablespoon honey

1 tablespoon chopped shallot

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 extra virgin olive oil

1/2 pound fresh mozzarella, sliced

2 large peaches, sliced into rounds

2 medium heirloom tomatoes, sliced

Small handful of fresh basil leaves

Flaky sea salt

Whisk together the vinegar, lemon juice, mustard, honey, shallot, kosher salt and pepper in a small bowl. While whisking, slowly drizzle in the olive oil and whisk until the dressing is emulsified.

Arrange the mozzarella, peaches, tomatoes and basil on a serving platter or individual plates. Drizzle with the dressing; sprinkle with flaky salt and serve. Serves 4.

— From "The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach" by Jessica N. Rose and Stephen K. Rose (Scribner, $28)