Some of you razz me about my need to get to the farmers market at the 'crack of dawn' but besides being nice and quiet (relatively) and getting first pick, one of the best things about the market at that time is the smells.  Before too many fellow market goers arrive, you can really smell the fresh produce.  In June the strawberries, and now thru August aromatic peaches.  Their smell is intoxicating, their taste pure heaven.  I am going to go out on a limb and declare the peach the most sensuous fruit of the season, if not the most sensuously divine fruit period.  I think most of you will have to agree with me.

Like berries and other stone fruits, the peach need no adornment to be enjoyed, just wash and eat right over the sink (for real, or else a juicy mess all over the floor).  Absolute perfection.  And at only 30 calories per medium peach, eat as many as you like and get a good dose of vitamin C, potassium, fiber and protein to boot.

Forget the Georgia peach, I think that Michigan peaches (okay, and Long Island peaches) are the best.  Lucky for us in the Chicago area Michigan peaches are taking center stage right now at all of the markets, and just screaming for you to take them home and turn them into jam, chutney, cobbler, pie, ice cream, or add to a salad, or grill them up to accompany grilled chicken or pork, or better yet, to go with some vanilla ice cream.

I have seen a number of yellow-fleshed varieties at the markets and I am anticipating the arrival of the sweeter (due to less acid than their yellow-fleshed cousin) white-fleshed peaches which are so perfect for Bellinis, white sangria, and my favorite summertime appetizer (many times lunch and dinner entree as well for me), white peaches wrapped in prosciutto - a perfect balance of salt and sweet.  Ready for a peach party?

Look for fragrant, blemish-free fruit.  Note that the blush of red on the skin is not an indication of ripeness, so no need to let that be your guide to ripeness.  If your peaches need to ripen some more after you get them home, just store in a paper bag until they reach a desired ripeness.  But with Farmers Market fresh fruit I think you can skip that step and just store on a platter (single layer. piling in a bowl will bruise and ripen peaches too fast), on the kitchen counter.  Like tomatoes room temperature just enhances the peaches' flavor, refrigeration zaps it.  However, if you over bought at the market (oh, something I would NEVER do ;) you can store your peaches in the fridge for up to a week...if they last that long, right?

3 white or yellow fleshed peaches

2 oz of thinly sliced prosciutto ham

18 small leaves of basil (or cut large leaves into 18 slices)

Good quality balsamic vinegar for drizzling

Wash and gently dry peaches.  Cut each peach into six sections and remove from pit.  Cut prosciutto slices into thinner strips so that you have a total of 18 strips.  Place a basil leaf on a peach wedge and then wrap a piece of prosciutto around the wedge.  Repeat this process until all wedges are wrapped.  Chill for about 15 minutes in the fridge and then serve immediately.  Your guests, if you decide to share, will love you.