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We’re blessed with beautiful farmers’ markets in New York City, rich with local and in-season produce.  Though I don’t often have time to hit up the markets, this time of year, I’m haunted by memories of peaches.  Some people have a fear of missing out on life; I have a FOMO on peach season.

So I went to the Union Square Greenmarket yesterday and was happily greeted by an abundance of succulent, fuzzy, juicy peaches, just waiting to be eaten.


I greeted the morning with knowledge that I had a handful of peaches on my kitchen counter just waiting to be enjoyed.  My plan was to use them in my favorite recipe, but the creme fraiche in the refrigerator had gone bad.  Such a sad story.

Instead I improvised with ingredients I had on hand:  fresh ricotta cheese with a sprinkling of brown sugar and a splash of vanilla extract all whipped together, which I then dolloped over one perfectly ripe chopped peach.  The mixture tasted like a pillowy cheesecake infused with juicy, sunshine-y peachiness.

I love when things turn out well.


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