The husband and I went to our local farmer’s market on Saturday morning. All summer I’ve been oogling pictures and recipes involving fresh peaches so I’ve been jonesing for sweet and juicy fresh peaches. I think I’ve mentioned it before, but peaches stop getting sweeter when they’re pulled from the tree so the best way to get a top notch peach is getting a recently picked already ripe one. This rules out the produce at my local markets.We headed off to the local farmer’s market in search of the freshest peaches. We may have gone a little over board with just over six pounds of peaches and nectarines. Oops. Only after we blew all the cash we had on hand did I think to myself, “Those organic “fresh” peaches were probably at least twice as expensive and maybe not exactly as sweet as I was hoping.” Ah, hindsight.

We got yellow and white peaches (the pictures are a white peach) and they go bad VERY quickly when you buy them already ripe so I had to use them up quickly. I whipped up a blueberry and peach coffee cake with lemon cream cheese frosting and then a peach cobbler as well. Both were very well received. Next time, though, I think I’ll restrain myself and only get one or two peaches.

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