Each of the last three years, it's happened without fail. Right around the end of October, we'll be making our way through the farmer's market and I'll be stopped dead in my tracks, hypnotized by the sweet, tropical aroma of ripe guava. And before I know it, before I have any clue what to do with them, I've bought a bag.
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For the last few weekends, stone fruit has been spilling out of farmers market stands all around these parts. Last Saturday, we came home with a bounty of nectarines, plums, and pluots. Then I remembered a Sunset Magazine article I dogeared last summer with a recipe for nectarine creamsicles. Since I'm always looking for an excuse to break out the popsicle mold, I thought I'd give it a try.
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