🍑 Peach 101: A Guide to Peak Peach Season @ Farmers Markets

Hey Seattle—if you’ve hit up any farmers markets lately, you’ve probably noticed something glorious: peaches are back.

After working countless markets and answering countless questions, I decided to put together a handy reference post: Here’s your unofficial guide to navigating Washington’s peach season—how they got here, how to pick ’em, and how to enjoy ’em like a pro.

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🌄 A Quick History: Peaches in WA State?

While Georgia gets all the PR, Washington State grows some incredible peaches—especially in the Yakima Valley, Wenatchee, and Columbia Basin. Warm summer days + cool nights = juicy fruit with balanced sugars and acids.

Peaches were first brought to the PNW by settlers in the 1800s, but only in the last few decades have certain WA microclimates started producing stonefruit to rival California’s. Some orchards in Central WA have been growing them for four generations.

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🟡🟣 Yellow vs. White Peaches

Yellow Peach – More acidity = tangy-sweet flavor – Classic “peach flavor” – Flesh darkens as it ripens

White Peach – Lower acidity = mellow, candy-like – Subtler and aromatic – Flesh stays pale, gets juicier

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🧱 Cling, Semi-Cling, Freestone: What’s the Deal?

• Clingstone: Flesh sticks to the pit. Usually earlier-season varieties. Juicier, great for snacking or processing.
• Semi-cling: A little easier to separate. Middle-of-season varieties often fall here.
• Freestone: Pit falls out cleanly. Perfect for baking, grilling, or slicing for salads and freezing.

Most vendors will tell you what kind you’re getting—but if not, freestones tend to show up mid-July onward.

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🥄 How to Tell When a Peach Is Ripe

Don’t squeeze hard! But here are some pro tips:

• Smell it – A ripe peach smells… well, peachy.
• Slight give – Gently press near the stem. If it yields slightly, it’s ready.
• Color – Ignore red blush! Look for golden yellow or creamy undertones. That’s ripeness. Red skin is just sun exposure.

🛑 A red peach isn’t “better”—just tanned.

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🕒 How to Ripen or Store Peaches at Home

• Ripening: Leave them on the counter, stem-side down. Put them in a paper bag if you’re in a rush.
• Refrigerate only when ripe – Cold halts ripening and can dull flavor.
• Use within 1–3 days after they’re ripe for peak flavor.

Bonus: Got a peach that’s mealy or hard? Slice and toss with a little sugar + lemon. Let sit 15–30 min = magic.

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💡 Extra Tips

• Grill halved peaches with honey + rosemary for dessert.
• Slice and freeze for smoothies. No peeling needed.
• Toss peach slices with tomatoes, feta, and mint = elite summer salad.

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❓Where Are The Farmers Markets in Seattle?

TUESDAY – Capitol Hill, Tuesday, 3–7

WEDNESDAY – Columbia City, Wednesday, 3–7 – Wallingford, Wednesday, 3–7

THURSDAY – Lake City, Thursday, 3–7 – Queen Anne, Thursday, 3–7:30

FRIDAY – Phinney Ridge, Friday, 3–7 – Madrona, Friday, 3–7

SATURDAY – University District, Saturday, 9–2 – Magnolia, Saturday, 10–2 – South Lake Union, Saturday, 11-4 – Madison Park, Saturday, 10-2

SUNDAY – West Seattle, Sunday, 10–2 – Ballard, Sunday, 9–2 – Capitol Hill, Sunday, 11–3

If you venture out of Seattle, you’ll find many other markets — such as Renton on Tuesdays, Bellevue on Thursdays, Issaquah and Tacoma on Saturdays, Mercer Island on Sundays. There’s plenty more around!

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❓What’s Your Peach Move, Seattle?

Got a favorite variety? A market vendor you swear by? A recipe that turns heads at BBQs?

Would love to hear your peach wisdom too—drop it below.

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👋👋 Over and out, Seattle. I’m headed to Columbia City to get ready for the market today!