Peaches at the Arlington Farmers’ Market by Laura Padgett.

This week, we’re starting a new feature, “This Is How We Do.” So often, we’re at the market or receiving our CSA drop off, and we’re overwhelmed by the quantity of what we’re seeing or getting. So we decided to ask local chefs for some new ideas about what to do with one of our favorite seasonal ingredients. In our first edition, we’re examining peaches.

Peaches are amazing this year, their sweetness contrasted by just the right amount of acidity — and then there are the white peaches with their subtle floral aromas that are like nectar. By themselves, they’re drippy and sensual, but we hope these suggestions will give you some inspiration for other uses. Let us know in the comments about some of your favorite ways to enjoy them.

Amy Brandwein, Executive Chef, Casa Nonna
For me, one of the signs that summer is really here is a ripe, juicy peach. I really only eat them when they are tender, fuzzy and very fragrant to the nose. They are very versatile and can be paired with anything from panna cotta to foie gras. Peaches are wonderful when caramelized; I love serving them in a ragu with sautéed chanterelles, a small roasted chicken, great jus and almonds.

Chris Ford, Pastry Chef, Trummer’s On Main
To me, peaches are the iconic fruit of the summer. The flavor is so pure, crisp, light and juicy, its hard not to love these gems of summer. I think the best way to eat/serve a peach is fresh, never cooked. My favorite way to utilize peaches is to make sorbet. So light and sweet, the flavor is big and texture is so smooth and creamy.