Peaches, everyday

If you want a really good peach, buy it at a farmers market or cadge one from a neighbor's yard. They're best when they're ripened on the tree and served sun-warmed with the juices dripping down your chin. This is the time of year to get them, but you might need to conduct a taste test. Try white peaches for more floral sweetness; yellow for a honeyed flavor. Look for freestone peaches if you want to slice and bake them; cling peaches are good for eating out of hand. Don't forgo blemished orbs: Cut out the bad parts and use the good for smoothies or a quick sauce. You can even slice and freeze them for a midwinter jolt of summery memories.