Plucking fruit from a tree makes me impossibly happy. I am not sure if it is the nostalgic element or the fact that I know I am going to be biting into something delicious. Over the holiday weekend we went peach picking which also led us to picking our own vegetables, something I haven't done since I was a child. We are in the prime of tomato, zucchini and eggplant and let me say I took full advantage. I picked so many cherry and sun gold tomatoes that have been eating them non-stop. We headed up to Fishkill Farms, my favorite by far in upstate New York not only for what they produce but also the rolling green hills and the mountains in the distance. Peaches were at their peak, I gladly stuffed bags full eager to eat and bake with them. Instead of doing a traditional peach pie I decided to make something a little lighter. I roasted peaches in the oven and then topped them with Lemon Verbena Cream, an incredibly fast and easy dessert. 
