We are getting the next and probably final round of Texas peaches right now.  These are big and freestone, so great for baking.  I am still haunted by the half bushel box of peaches I once brought home to Portland from a trip to Eastern Washington– the land of fruit canneries and extremely sweet peaches.  I was so concerned they would rot before I could use them, they were very ripe and gave off wafts of sweet peachiness.  I was worried, that is, until I forced everyone I knew to eat a slice.  They were not so hard to give away after that candy-sweet first bite.   I always wondered why canned peaches were so sweet, and then I had a peach bound for…