I found some delicious, locally grown peaches at the market the other day, and they looked so good in their cute little wooden box that I had to buy them. There were about 12 of them in the crate and were still a bit hard when I bought them so I left them on the counter to continue ripening for a couple of days. When they seemed to have softened enough, my wife and I cut into one for a lunchtime dessert and were thrilled with how great they were, so juicy and very sweet.
Of course, the problem with peaches (and most fresh fruit for that matter) is that once they attain their peak of freshness, they begin a quick downhill sprint to the land of rot. If we only had one or two to snarf down in a hurry I wouldn't have worried much, but with a ten or so peaches left, and most of our clan off at various camps this week, I was afraid we'd lose all the lovelies to our ever present summer battalion of fruit flies, before we had a chance to enjoy them.
