I've been eyeing the baskets of peaches at the farmer's market for weeks now. The routine is the same: Pick up a peach or two, feel its weight, check its color and then take a deep inhale of its scent...then put it back in the basket. They've been too small and too green; just not "peachy" enough.
Last Saturday, however, was different. As we were shopping, I saw them unloading baskets brimming with golden yellow and red fruit so fresh the leaves were still bright green. The air smelled of peaches as I approached the table where they were putting them (always a good sign) and the fruit was heavy when I picked one up. Yep...it was peach-buying time.
They needed a day or two on the kitchen counter to reach their full potential but now that they have.....man, are they good! That great combination of tart and sweet that makes your mouth happy and so juicy that it runs down your fingers while to try to eat them.
I made Peach Crisp using this recipe. Well, loosely based on that recipe. I use more peaches, less sugar and half the topping but recipes are kind of like roadmaps, aren't they. A general guide to get you started in the right direction. The crisp was tasty and disappeared quickly.
But mostly I'm just eating them. For lunch, for snack, whenever. Who needs an excuse to enjoy what for me is one of the best parts of summer. I guess you could say I'm peachy keen.