There are few things I look forward to more than I do peach season. Growing up in Northern California I was spoiled with an abundance of fresh off the tree fruits and seasonal vegetables throughout the year. Peach season, July through August, is my most favorite time of year. It is the time for indulging in peach milkshakes and tomato toast every day. I just can’t get enough!
Last August Andrew and I went on an adventure to Hood River, Oregon to explore the Fruit Loop, a series of farms and orchards set in a beautiful valley with farm stands, cider tasting, or handmade crafts at each one. We stopped at the Draper Girls Country Farm twice during this trip, once to buy some produce and once again to pick our very own bucket of peaches before driving home.
We ended up with an entire flat of peaches which we ate raw, juices spilling over our fingers, or blended into some vanilla ice cream for a tasty dessert. This year we picked up another flat of peaches and our tastebuds asked us to try some new flavor combinations. Today we had this peach caprese salad for lunch and I hope to make peach shrub and a peach crumble later this week.
My next favorite season… Pomegranates in November!