(Dave Johnson/Bay Area News Group)

The "boys of summer" may be on the baseball diamond, but the joys of summer are coming from some of the finest peach and nectarine orchards in the world, from the Coachella Valley to the Sacramento Valley, and from San Jose to Auburn. For the next 24 weeks, roll up your sleeves, lean over the sink and enjoy more than 20 varieties of these sweet, juicy stone fruit, which are running 99 cents to $1.99 per pound right now.

There are two main types of peaches and nectarines -- clingstone, whose flesh clings to the pit, and freestone. Each of those 20+ varieties has its own ripening season, so you'll find stone fruit in farmers markets and produce aisles from May to October. There's nothing like tree-ripened fruit, but you can ripen them at home by placing them in a single layer in a shoe box. Every day, lift the lid and sniff. The aroma will tell you when they're ripe.

Michael Marks is the marketing manager for FreshPoint.

In the Bins
Grapes
Coachella Valley and Mexico
$1.99 to $2.49 per pound
Tips: These are some of the tastiest and most impressive grapes I have had so early in the season. If this is what the season is going to be like, bring on those clusters.
Cabbage
Local farms, Salinas, Oxnard
39 to 59 cents per pound
Tips: Look for good color. Cabbage that is really pale, almost white, won't be nearly as sweet or fresh.
English peas
Local farms, Salinas, Oxnard
$1.79 to $1.99 per pound
Tips: Make sure the pods are firm, not soft or shriveled. A shriveled shell means the sweet peas inside are probably shriveled,W too.