Okay, so you took Chow Bella's advice and went out to a local farm to pick some peaches. Now you've got a crap-ton of them, they're getting softer by the minute and you'd like to use 'em before you lose 'em.
Enter chef-owner Justin Beckett of Beckett's Table, who has graciously provided us with two recipes to make use of early summer's sweet peach crop. The first is for a dough-less (and therefore failsafe) peach and strawberry cobbler. The second -- a green salad perked up with grilled peaches.
Not up to cooking but hungry for juicy peaches? Visit Beckett's Table and get your fill of them. Once Restaurant Week is over (May 27), Beckett will be bringing in five crates of peaches for the next five weeks. It's going to be a veritable peachapalooza in there.
But if you're psyched to make something at home and pronto, read on: