Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.
At its best, a peach must be eaten over the sink, juices dripping down your arm. At its worst, a peach is mealy and dry. To guarantee the first, seek out local peaches, which have been tree-ripened—they’ve spent more time growing to their fullest, plumpest size and are harvested just before being brought to market.