Peachy Keen

Hearing the word "peach" reminds me of the Macinaw Peaches, from Oregon, that are ripe for just two weeks every year. Eating them brings your taste buds alive, like having a circus in your mouth. Macinaws are a miracle of nature, like the Aurora Borealis.  Well, almost. Peaches do bring your taste buds alive and are one of many miracles of nature ... but, Mackinaws only exist in the land of Seinfeld.

So were does that leave us? I'd say with some pretty darn tasty peaches - everywhere! We're in full fledged peach season right now with a couple of varieties to choose from: white peach, yellow peach, white and yellow nectarine and peacharine. Peaches and nectarines are essentially the same fruit, only nectarines have a smooth skin. A peacherine is a cross between the two. Each sweet and juicy with a hint of tartness.

Peaches are another of the many foods that are so good for you. Low in calories with virtually no fat, they are a great source of Vitamins A, C and also B-carotene, the pro-vitamin that converts Vitamin A in to your body. You can find them year around, but they are in season from May through October. So now is the time to get them!

Peaches can be used in many different ways: the ubiquitous pie, tarts and muffins; the Bellini, a Prosecco and peach puree cocktail originating in Venice, to name just a few. They can be eaten raw, grilled, baked and blended. As always I decided to look for another way to use this ingredient, other than the typical application.

To read the rest of my blog post and to see my easy recipes using peaches click here.

If you are around on Wednesday July 25th I will be demoing these peach recipes at the PepsiCo Farmers Market in Purchase. Stop by for a taste between 11:30 and 1:30.