There’s something magical about stone fruit season. Peaches, nectarines, plums, apricots, and cherries show up like they own the place—juicy, sun-kissed, and seductively delicious. One minute you’re “just browsing” at the farmers market, and the next you’re walking out with 14 pounds of fruit and zero regrets.
I know this to be true, as this past weekend at the Clement Street market, the seasonal seduction started at _(tbd)_____’s stand. Their array of peaches and nectarines caught my eye with colors ranging from creamy light pink to fiery yellowy- orange and red. “Would you like a sample?” they asked, knowingly, and I gratefully indulged in a full-on feast. Each fruit had its own personality—from an impossible balance of sweet and tart to soulfully pure, with an intoxicating aroma. Yeah, I’m going to need a bigger basket.
That was only stop number one, and all I can say is, welcome to the stone fruit party, where if it drips, it belongs! I could already picture a platter of grilled peaches with creamy burrata, arugula, toasted pistachios, and balsamic glaze arranged as if posing for a photo —but eaten immediately instead. Then apricots would join in the fun with some Dijon mustard, making a tangy glaze for salmon. Then I’d invite cherries and apricots to dessert in a luscious rustic galette.
Summer is short. Stone fruit season is shorter, so let’s eat accordingly! Here are some recipes to try this week (unless you just want to slurp on these juicy fruits while standing over the sink):
Enjoy
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