If you've spent any time at local markets lately, you'll know where you are on the seasonal flowchart: citrus is about over, great tomatoes aren't quite here yet, and we're in the midst of what's looking to be a terrific stone fruit season. Cherries and apricots and nectarines are everywhere, and the first of the season's peaches are showing up at your favorite farmers' stalls. And peach season is, for some of us, reason enough to live in this part of the world.
|peaches at the farmers market|
Because of a hot spell in early May, there are a lot of early season peaches out now, and even some mid-season fruit. This week Fitzgerald's had Sugar Lips, and Regier Family Farms brought flats of Springcrest and Fiesta Gems to the market. Elberta peaches will be here soon, and look for the fantastic O'Henrys later on in the summer.
Of course the best way to eat a peach is to do nothing to it at all -- eat it out of hand or slice it up on the spot as you stand in the market, peach juice falling as it may. If the peaches aren't quite ripe, take them home and let them ripen in a bowl, then eat them like apples. Or if you have an abundance of fruit, or want something fancier, you can crush a peach to make a Bellini, fan slices out into a tart shell, or pile your fruit into a pan for a cobbler. Turn the page for 5 recipe suggestions. The peaches will be here all summer.More »