This month's issue of Martha Stewart magazine has a tasty-sounding recipe for  Peach and Cornmeal Upside Down Cake. The cake is first prepared in a skillet on your stovetop and then put in the oven to bake. Though a little less glamorous, one of my favorite recipes with peaches (besides just eating them over yogurt with granola), is Peach Dump Cake. The recipe is simple and it's made in the crockpot. And in weather like we had last week, the crockpot (or the grill) are about the only cooking I'm willing to do. You can find the recipe for the Dump Cake here. I serve it warm over vanilla ice cream.

When looking for that perfect peach, the magazine says:

Perfectly ripe peaches will feel heavy for their size, yield slightly to gentle pressure and emit a sweet, heady perfume. Avoid any fruit tinged with green, as it won't ripen. Read-to-eat peaches last three to five days refrigerated; firmer ones will soften when kept in a brown paper bag on the counter for up to three days.

We'd love to hear what your favorite peach recipe is. Please share! Maybe you prefer to just stand over the kitchen sink and eat them plain, with the juice running down your forearms. That's a good peach!

As always you can find a complete list of what's in season on the sidebar of our farmers' market blog.

See you at Market!!