Thank you!
Your support is sustaining the future of local news in our communities.

The unimpeachable peach

Peaches can be very hit or miss. They can smell heavenly at the grocery store, but taste mealy when you get them home; or they can be fragrance-free at the store but ripen up in a day or two to a heavenly state of succulence.

   I have only one tip for finding perfect peaches: Find a fruit vendor you trust and stick with him or her. My suggestion: Willie Merriman in North Canaan, on Route 44 just past the Stop & Shop plaza. His peaches are always, well, unimpeachable and he promises to have them at his stand until about Sept.22.

But what if you have to have a peach, and you can’t make it to Willie’s little shop? After all, the season is so short for peaches (it’s peaking right now). And these fuzzy little fruit balls are so very, very good for you. They are loaded with potassium, which can help ward off leg cramps (helpful when we have one of our rare hot days).

They also have vitamins C and A and fiber, and the government says they are “good� sources of lycopene and lutein, which help fight heart disease, macular degeneration in the eyes and cancer.

They are, obviously, fat free and cholesterol free, and they have fewer calories than comparably sized pears and apples. This is, apparently, partly because they have so much water in them (87 percent). They are amazingly sweet, but they have a low glycemic load, which means that (unlike, say, a chocolate ice cream sundae) peaches release their sugar slowly, making them a perfect snack before a workout or a perfect choice for breakfast before school.

When you can’t find perfect peaches, try adding a little heat to them; it only takes a little heat to release the hidden inner sugars of a mealy or firm peach. I have found that puff pastry and peaches make a perfect combination.

For years, now, people have been telling me that puff pastry is easy to work with.

I never believed them.

But this month, I have learned that, yes, puff pastry is a breeze; and it makes the perfect base for a fast peach tart. Now I always keep a sheet of puff pastry in my refrigerator (no, you don’t have to freeze it, as long as you use it within about a week of buying it; and if you do decide to freeze it, it takes a mere 30 or 40 minutes to defrost). Roll it out in a rectangle if you have a lot of peaches; or cut two circles of pastry (I traced my circle with a cereal bowl) and layer them one on top of each other (you get more puff) if you have only one or two peaches. Put it on parchment paper on a cookie sheet. Slice the peaches into thin half circles and arrange them so the edges just barely overlap on top of the pastry (for the rectangle, leave a 1-inch border, which you can fold in or roll in, creating a nice edge). Bake for 40 minutes at 400 degrees.    

If you want to give it a nice sheen, brush some jam over the fruit and pastry and put it back in the oven for just a minute or two.

Latest News

Francis Lynehan

Francis Lynehan

DOVER PLAINS — Francis “Butch” Lynehan, 75, a twenty-year resident of Dover Plains, New York, formerly of Sharon, passed away unexpectedly on Thursday, May 7, 2026 at Vassar Bros. Medical Center in Poughkeepsie, New York.

Born Aug. 29, 1950, in Sharon, he was the son of the late William W. and Nellie (Kluun) Lynehan.

Keep ReadingShow less

Richard McGriff

Richard McGriff

TACONIC — Richard McGriff died unexpectedly on May 16, 2026. This is a collection of loving reminiscences.

With a smile like that and a laugh like that and a soul like that, how could you not love him? Macey Levin and Gloria Miller

Keep ReadingShow less
Juneteenth graduation celebrates Berkshire’s next generation of leaders

Cohort 2026 members Abigail Horace, Adam Liccardi, Adrian Lynch, Cameo Brown, Chauncey Dozier, Claudette Grant, Erline Saintilet, Harmony Edwards, Kamayue Gomes, Mackenzie Colvin, Otis West, Shadre Domingo, TJ West and Tyeesha Keele-Kedroe and Blackshires’ leadership team John Lewis, Patrick Danahey, Dubois Thomas and Julie Haagenson gather at the Blackshires City Hall Fishbowl alongside Mayor Peter Marchetti and city officials Michael Obasohan, Brandon Gill, Katherine VanBramer, Heather Brazeau, Justine Dodds and Jesse Tobin McCauley.

Provided

When designer Abigail Horace joined the Blackshires Leadership Accelerator, she was looking for support as the founder of the Black Berkshires Social Club, which creates culturally grounded social spaces for Black and BIPOC residents in the region. What she found was something deeper: a community of peers invested in one another’s success.

“Finding Blackshires has been transformative,” Horace said. “Being a BIPOC founder in this region can feel isolating, and this community has changed that. They see my work, champion my business and have opened doors I couldn’t have opened alone.”

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Forged by curiosity: Art, craftsmanship and big fun with Izzy Fitch

Izzy Fitch at Battle Hill Forge in Wassaic.

Madi Long
I’m not really inventing anything new. I just tweak it a little bit.— Izzy Fitch

A steel praying mantis stands among garden accents at Battle Hill Forge in Wassaic, its folded forelegs ready for prayer and mischief in equal measure.

“She’s very nice,” said blacksmith, sculptor and Battle Hill Forge owner Izzy Fitch, patting the giant insect affectionately. Then he added, “Just don’t go out to dinner with her.”

Keep ReadingShow less
Unexpected subjects, familiar beauty in new Kent exhibits
Millerton-based artist Alexis England with her flamingo and mandrill portraits at Peggy Mercury in Kent.
D.H. Callahan

Kent Barns was alive with art on Saturday, June 13, as three new shows opened at Peggy Mercury and Kenise Barnes Fine Art, featuring a variety of fascinating paintings and drawings from four local artists.

Peggy Mercury, which in just two years has earned a reputation for curating remarkable collections of fine beauty products and accessories, continues to find exciting art to complement its offerings. The new show, “Portraits,” features four pairs of paintings by Millerton-based artist Alexis England. The “portraits” she paints, however, feature some pretty unexpected sitters.

Keep ReadingShow less
Stonewood Farm launches chefs in residence program
Jocelyn Ueng is the first Chef in Residence at Stonewood Farm.
Provided

Stonewood Farm in Millbrook is expanding its educational and community food programs this summer with the launch of a new Chefs in Residence program, an eight-week immersion that brings culinary professionals to the nonprofit farm to live, cook, teach and work alongside farmers.

The program is led by Kristen Essig, Stonewood’s director of culinary outreach and development, an award-winning chef whose background includes work with Emeril Lagasse and multiple James Beard Award nominations.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.