Holy Cow look whose teamed up!!!

Indie Cakes & Pastries  and Holy Cow have teamed up in Orinda!  Visit Louis Lavach owner and operator and enjoy his masterly crafted aromatic coffees and delectable Indie Cakes pastries! Breakfast never sounded so good!

Peaches and nectarines arrive before the official start of summer, so many of the early varieties have already made their way to market. Now that July is here the selection gets even better and sweeter.

Although related, peaches and nectarines are two distinct types of stone fruit – nectarines are neither a smooth skinned peach or a cross between a peach and a plum. White flesh varieties of both fruits are available, and market shoppers develop their preference after tasting a few of these tree ripened fruits.

J & J Family Farm is large and industrious and grows produce for up to 25 markets during the summer. They give credit to the fertile growing region on their farm in Hughson (just a little southwest of Modesto) for producing so much good fruit. There are always some samples of their peaches and nectarines at their stand to help you choose your favorite.

Almost all the peaches that come to market are freestone (the flesh separates easily from the pit). Almost all the clings (the flesh “clings” to the pit) from J & J farms go the cannery but if you’re looking for a supply for your own canning just stop by their stand and place an order with Adolfo.

California continues to be a leading producer of both peaches and nectarines, producing 75 per cent of the nation’s peaches and 98 per cent of the nation’s nectarines. The California 2011 peach crop is forecast at a whopping 815 thousand tons – the freestones at 385 thousand tons and the clingstone crop at 430 thousand tons. That’s a lot to be proud of!

Remember that peaches and nectarines do not become any sweeter after harvest but they do become softer and juicier. If necessary leave at room temperature for a few days until fruit yields to gentle palm pressure. When ripe store in a plastic bag in the refrigerator.

One of the best desserts for a summer barbecue is grilled peaches from the farmers' market. Cut 4 or 5 peaches in half and remove the pit. Mix together 1 to 2 tablespoons butter, 2 tablespoons brown sugar and cinnamon to taste in a medium size bowl. Place the peach halves in the butter-sugar mixture and stir gently to coat. Grill over medium heat – about 4 minutes per side – brushing with any leftover butter mixture. Serving with ice cream is optional and delicious!

Enjoy and see you at the market!