It was a peachy weekend. Literally. I bought a big basket of Ontario peaches, came home and immediately ate two over the sink. Perfection.
Recipe 1: White Peaches Poached in Sauternes - Saveur (Photo: Christopher Hirsheimer)
Recipe 2: Chilled White Peaches Poached in Rose Syrup - Martha Stewart
Painting: Basket of Peaches by Raphael Peale (1816), via
I always think of that Gillian Welch lyric "Peaches in the summertime, apples in the fall / If I can’t have you all the time, I won’t have none at all". Me - I'll happily take local peaches for that brief sliver of time they're available.
Recipe 1: White peaches in pink champagne jelly - Donna Hay
Recipe 2: Peach Melba - Saveur (Photo: André Baranowski)
Painting: Still Life with Peaches and Pears (1888-90) by Paul Cezanne, via
Nobody can deny the hedonistic joy that comes from eating a fresh peach just as nature presents it. The soft blush of their suede skin is itself a sensual delight. And it's a most egalitarian fruit, reducing even the most elegant diner to one with juice oozing down their chin.
Recipe 1: Peach and Bourbon Barbecue Sauce - Martha Stewart
Recipe 2: Minted Poached Peaches - Martha Stewart
Painting: The Upset Peach Basket (c. 1889) by Joseph Decker, via
Every place I've lived has that one growing season that marks it out. You need only utter the word and locals beam with pride, glow with memories marked out by the seasonal glut. In Ontario, for me, it's peaches and corn season. It's the time of year when this province can do no wrong.
Recipe 1: Peach and Creme Fraiche Pie - Martha Stewart
Recipe 2: Grilled Vanilla Peaches - Martha Stewart
Painting: Peaches by "Rachel Studio", via