Peaches

[elleng]

Lots here; go find!!!

http://topics.nytimes.com/topics/reference/timestopics/subjects/p/peaches/index.html?ref=dining

Here's one!

MY friend practically swooned as she described a salad she'd tasted. ''It had green peaches, sliced thin, seasoned with sugar and salt and then there was mint,'' she said. ''It was so simple, but salty, sweet, juicy, savory ... I am absolutely dying to have it again.''

As she spoke, her eyes rolled back in her head dramatically, the kind of look someone gets when thinking about molten chocolate cake or crème brûlée. It seemed a little extreme for salad.


Besides, what exactly is a green peach?

http://query.nytimes.com/gst/fullpage.html?res=9E05EFD91F31F931A15754C0A96F9C8B63&ref=peaches

[Warpy]

1. Green peaches are what you get this time of year

and the ones picked closer to ripeness won't be in for another couple of weeks or so. The ones picked now just don't ripen, no matter how much ethylene gas they're exposed to, gawd knows I've tried.

If you have a peach Jones this time of year, satisfy it with canned ones.

I can see the sour, hard peaches working well with chicken and garlic, or with additional sugar, working as a salad.

Great find!