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.
We stopped in along the way to take in the awesome Gothic Revival Cathedral Church of St. James, with memorial plaques commemorating many of Toronto’s noted citizens. We were intrigued by the very contemporary Stations of the Cross.
When they were cooked, we let them cool in the fridge while we prepared the rest of this tasty curried salad. For two, as a main course:
prepared foods. (Here’s my 
