It's finally Florida peach season. While our northern counterpart, the Georgia peach, is more popular, Florida peaches have a place on my plate. These sweet, little beauties are half the size of Georgia peaches, but they pack a lot of flavor for a small guy.

I got my first taste this year from Graham’s U-Pick Peaches in Umatilla. There's a peach orchard right in our backyard with plenty of peaches to be had by all. Although I am not a U-Pick person, it always makes my heart smile knowing there is someone available to do the picking. For me, it is well worth the extra $1 per pound.

Recently, I have started cutting back on processed sugar, so I came up with something delicious that would bring out the natural peach flavor and with the sweltering summer heat, I was not interested in turning on the stove. This pickled peach and bleu cheese spread is the perfect summer condiment. Try it with fresh bread or on top of grilled chicken, steak or burgers. The possibilities are endless.

I suggest you hurry to Graham’s U-Pick Farm, 14803 Lake Yale Road. The picking season isn’t long and they're getting more ripe by the day. The farm is open on the weekends but you can also make appointments during the week. Call Mary Graham at 352-636-3821 hours. Tell her I sent you.

ZE'S BLEU CHEESE PICKLED PEACHES

Ingredients:

3 cups peeled and thinly sliced peaches (about 6-8)1 small sweet green bell pepper4 tablespoons balsamic vinegar1 cup crumbled bleu cheese1/8 teaspoon freshly ground black pepper1/8 teaspoon sea salt1/2 bunch chopped fresh parsley

Directions:

In a large bowl combine all ingredients. Make sure everything is evenly coated with balsamic vinegar. If needed, add 1 additional tablespoon of balsamic vinegar at a time.Place mix in glass jar or other sealed container. Marinade for 2 hours and serve.Mixture will keep for up to one week in fridge.

Ze Carter is a food columnist for the Daily Commercial. Email her at zecarter12@gmail.com.