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"The saying \"you're a peach\" may be the best compliment ever. Who wouldn't want to be compared to these beautiful fruit, with their blush color, soft, fuzzy skin, and luscious flesh? Oh, and they smell really good, too. All-around good compliment.\r\n\r\nWhich reminds us: Peaches are in season! And like tomatoes, there's no better time to eat them than right now. Read on for tips on buying, storing, and cooking the fuzzy fruit, then go\u00A0 to your local farmers' market (like, &lt;i&gt;right now&lt;/i&gt;), pick up a bunch of peaches, eat a few as-is, then make cocktails, pies, sauces, and sides that you could never, &lt;i&gt;ever&lt;/i&gt;, make in the wintertime.\r\n\r\n&lt;strong&gt;HOW TO BUY&lt;/strong&gt;\r\n\r\nDon't be taken in by that come-hither blush--it's simply the part of the fruit that was facing the sun when it was on the tree. The best way to pick a peach is by aroma--the headier and sweeter-smelling the better. Choose firm but slightly soft fruit that smells sweet; pass on peaches with soft spots. Avoid hard or greenish peaches, which were picked too early and likely won't ripen well. Store peaches at room temperature until ripe.\r\n\r\n&lt;strong&gt;HOW TO STORE&lt;/strong&gt;\r\n\r\nKeep on the counter in a single layer with breathing space until fully ripe. Refrigerate for up to one week; serve at room temperature. Or refrigerate first to delay ripening. Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed\u2019s, or Fentimans brands. Feel free to use cooked bulgur, barley, or couscous instead of quinoa.      "^^<http://www.w3.org/2001/XMLSchema#string>
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