Farmer’s market fresh! One thing about summertime trips to the market is that (in the words of my grandfather), your eyes can be bigger than your belly. That’s sort of what happened with the basket of fresh peaches we picked up on Tuesday. To be more specific, it was our capacity to consume them before they hit their tipping point. We’re surrounded by overripe fruit, and so there are peaches in every meal. To top it off, we had a surfeit of cheese, left with us by some departing guests. What to do?
When I have a host of items that need to be used, one of my first thoughts is always salad. It’s a go-to when vegetables are in season. This one started with a vinaigrette of homemade red wine vinegar, canola oil, and Kozlik’s Balsamic Fig and Date mustard – in equal proportions. I mixed this in a large bowl, and then began adding veg – greens from the balcony garden, cucumbers, radish, and celery – but use whatever you have, like in this Kitchen Sink Salad. Then I topped it off with some walnuts, sliced peaches, and crumbled Stilton. If you’re a vegan, omit the cheese or use some chopped smoked tofu instead.
Even though I bought too many, I never get tired of too many peaches. We love them, and all the other seasonal bounty, so I’m grateful to be able to have many delicious ideas to use them up.
The nights are cooling and everyone’s talking about back to school…so we are making it a priority to enjoy the harvest, and especially salads! Today’s included lots of homegrown veg, supplemented by other not so local favourites.
4-6c chopped mixed greens
2 diced peaches
1 diced avocado
4 cherry tomatoes, halved
1 small cucumber, diced
Dress with (shaken):
2 T Dijon
Zest and juice of half a lemon
1 T olive oil
1 oz feta
1 T toasted no salt shelled sunflower seeds
Sure, we know that most Canadians may associate February 2nd with Groundhog Day…but it is also La Chandeleur, or Candlemas, commemorating the presentation of Jesus at the Temple. As with most celebrations, this fourth Joyful Mystery of the rosary has its own special food traditions. In France it is “Crêpe Day”, something we also try to carry on here in our house.
Lots of sweet or savory accompaniments are possible, lemon and chocolate among them, but for today we chose peaches, cinnamon, and yogurt sweetened with maple syrup.
However you like them, enjoy some crêpes today. And lest you think we have completely pushed Groundhog Day from our minds, “ground hog” will feature prominently in the meatballs we’re planning for dinner.
Brrrr! We started the day with the last vestiges of a 3-hour power outage, some of which happened while we were blissfully asleep. By 6ish NS Power had things up and running again. It was interesting that we were the only “powerless” area in the province! We always knew we were special.
Heading outside, we finished clearing the driveway by starlight, then headed in just as the sun was coming up from behind the hills on the other side of the Bay. The sky was a brilliant peach, which got us thinking…what better way to warm up than oatmeal with peaches that we froze at the height of freshness, last summer? Something to be grateful for, we say!
No photo? Apparently it was too good to waste time doing that!
Sometimes certain foods have a “season place” in our minds. We always think of swordfish as a summer food, cooked on the grill, with a fresh salad, some tomatoes, or avocado.
But with fall arriving full-force, we weren’t willing to give up swordfish for the season. This version was grilled, but on a tabletop grill. We served it with some blue fingerlings and steamed carrots, topped with a peach-pear salsa tossed in a mustard vinaigrette.
Ripe, juicy peaches – mmm! They look so tempting at the Farmer’s Market. We freeze some. We make jam. We put batches up in jars. Yet still, we keep buying them, because they’re so delicious. Then suddenly, they’re all ripening at once!
Here’s a tasty and different way to use them up. We took 4 slices of whole-grain bread, and spread them with Organic Meadow cream cheese. Then we grated a tiny layer of delicious goat cheese from Montforte on one side. Next, grate a bit of fresh ginger, and top with thin slices of fresh peach. Top with the second piece of bread, and butter the top. Grill in a nonstick pan with just a little butter, flipping when they’re golden.
Tastes like summer!