Something I Ate: Peaches, Two Ways
Earlier this week, I was thrilled to see that Metropolitan Market had brix (basically, a way to sneak inside the fruit to measure its sugar content and predict its sweetness) ratings for its Frog Hollow Farms and Pence Orchards peaches.
The Frog Hollow peaches, brought in from California, are beloved and generally fantastic, but the Pence peaches, from the Yakima Valley, were a little less expensive, and had higher brix ratings. (Staff at Metropolitan Market told me that the Frog Hollows had come in too early.) I went local!
My mission was sorbet-making, so I used a recipe from David Lebovitz’s The Perfect Scoop, which has been reliable for me in the past. The finished product was good, but lacked the punch I expected from the ripe peaches. Speaking later with sweets superstar Autumn Martin, we lamented that sometimes peaches and other stone fruits are best eaten out of hand, as the flavor impact gets lost in many, if not most, cooking preparations.
I went back to Metropolitan Market yesterday and was surprised to see the brix signs gone. I then walked across the street to the Queen Anne Farmers Market, found some perfectly good “seconds” under a vendor’s table, and took them home to eat over my sink. They dripped with sweet goodness, just the way fresh, juicy peaches are meant to be.