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Frog Hollow peaches are far too sweet. There's a different vendor at the Ferry Building Farmer's Market (can't remember who it was. I want to say he had a white beard?) who had huge peaches (over a pound!) that weren't overly sweet. Half a peach was more than enough for breakfast and the remainder was used to compliment lunch.

Sacre bleu - there is no such thing as a too sweet peach! En garde, madame!

I made the peach upside-down cake featured on both veganyumyum and fatfreevegan (originally from fatfreevegan - http://blog.fatfreevegan.com/2007/08/peach-upside-down-cake.html)

it was very good, and easy.

also, last night I made a peach cobbler with 4 lbs of ripe, soft, extremely sweet peaches.

I followed the recipe in vegan with a vengeance, with the change that: I added a Tb of lemon juice

I cooked the cobbler sans dough/topping for 10 minutes first, then added on the topping. (as recommended by the new best recipes (the flan book-http://www.amazon.com/New-Best-Recipe-All-New-Recipes/dp/0936184744/ref=pd_bbs_sr_1/103-4274648-5694226?ie=UTF8&s=books&qid=1188327754&sr=8-1))

it was (and still is) spectacularly yummy!

Simple peach tart served warm with creme anglaise.

Or fresh peaches tossed with big, juicy blackberries.

Or a peach crumble with vanilla ice cream. Just put quartered peaches on a baking sheet. Sprinkle with a tossed mixture of softened butter, brown sugar, cinnamon and flour. Pop in the oven on about 300 for 20 minutes or so. Mmmm.

I'm lucky to live near peach country.

I made peach pie this summer and it was delicious! :)

Is there some diagram somewhere of what is in season when? I feel like I sort of guess-- I thought peaches were in season in early July, too.

This summer I've been obssessed with a super-simple recipe given to my husband by a chef acquaintance who was Paul Bocuse's personal chef once upon a summer; supposedly it was Bocuse's favorite: sliced peaches with chill, sweetened Beaujolais poured over top. Yum.

Slice a peach in half, remove the pit and sprinkle the cut sides with cinnamon sugar. Makes a so-so peach better and a great peach spectacular. My favorite summer breakfast. (and snack. and dessert.)

I bought California white peaches at the Queens Costco in early August and they far exceeded my expectations. Brandied peaches make great holiday presents.

I am dangerously enthusiastic about peaches, but oddly I don't enjoy them cooked in anything as I do with other fruits. Nothing is as satisfying to me as quickly running a knife in a circle through a peach, twisting it apart, and devouring the whole thing over the sink while juices run down my arm!

Unfortunately lately I've been succumbing to laziness and buying the (awful) peaches from the supermarket. I need to wake up early and go to the farmer's market, dang it!

I love adding sliced peaches to my green salads. Particularly good if feta and roasted beets happen to be in there, too...

Sliced peaches with a drizzle of Southern Comfort (and a sprinkle of sugar if the peaches aren't very sweet).

In addition to making Peaches & Herb cocktails (thanks much for the link!!) we're also eating them fresh, baking them into lots of cobblers, and whizzing them into sorbet.

Genevieve did pick-you-own peaches this year and we ended up with a ton. My favorite (and easiest) recipe was to poach them in a 1-to-3 mix of sugar and water, remove them, reduce the mixture until a syrup, add 1tsp of vanilla extract and a bit of butter. Then, I add the peaches back in. Takes less than 20m and really good.