Peachy Peachy

I wasn't lying when I said I stocked up on peaches this week. In addition to eating a few peaches throughout the day, I make something yummy with these juicy, fuzzy fruits. I had the pleasure of having my grandma in town this week and yesterday we spent the morning baking an old-fashioned peach cobbler. It was scrumptious, although I tend to fancy a little more crumble with some oatmeal and brown sugar.

Next up, peachy preserves... my grandmother's specialty. Simply wash, peel and slice the peaches. Combine the peaches with sugar (1/2 c sugar/1 cup peaches) over low-medium heat and stir constantly while boiling until you have a very syrupy mixture. Fill hot jars with preserves and make sure the the tin top seals. My favorite way to serve peachy preserves... over vanilla ice cream. Simple.

Peaches, Peaches, Peaches!

Holy moly, I just meandered through my favorite farmers market in town and came home with a huge basket of local, juicy and delicious peaches. I know it's a bold statement, but I'm pretty sure I just tasted the best peaches in the country.

Nothing say's peach season when you have to step outside to eat your peach on your porch because you have juices running down your arm (and in my case, there is a puddle on my ever so large belly). Tonight on the menu: grilled peaches with vanilla ice cream. Tomorrow: peach and blueberry tart. Any other suggestions?!