When peach and strawberry seasons overlap is spoons down my favorite time to be a Louisianian. That sweet smell, which fills the farmers markets, is the essence of late spring.

One of my favorite farmers (he’s earned that title because his samples are often my breakfast) brought one of his first crops of peaches to sell this past weekend at our market. Because he’d already run out of the best ones, he sold me a box of eight small "ready to eat" peaches for half price. I promised I had a girl at home ready to eat them. He smiled. He knew I was talking about my youngest daughter because she is seldom not at my side on trips to the farmers market.

Some of those peaches ended up in a rich rum sauce to go with a sour cream pound cake. I soaked the cake in the sauce and served it in little jars. 

I Eat La.: Recipes for Sour Cream Pound Cake, Peach Rum Sauce, Strawberry Clafoutis

A pint of sweet Louisiana strawberries — you know what I always say: If I see them, I buy them — also came home with me and became this lovely, simple clafoutis. You can really make it with any fruit, but strawberries sitting in the silky custard are just divine.

I hope you get a chance to enjoy this beautiful season of fresh fruit at our Louisiana farmers markets!

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.