I really hope you have access to a farmers’ market. If you do, I really hope you take advantage of it.
Eating ‘local’ has become remarkably trendy. The local food movement is not just a focus of hardline environmentalists either. Making choices to support our local growers and communities has become popular. Yay!
I take trips to various farmers markets throughout the summer and fall. We’ve got a new one within walking distance that I’ve fallen head over heels for.
Where else can you get sweet and tangy thai-basil-lime coconut based ‘ice cream’ than an artisan’s market booth?
If you’re looking for another excuse to do some of your shopping at a market, consider the environmental impact. Buying from farmers’ markets pushes us to eat locally and seasonally. Throughout our harvest season, choosing locally produced whole foods can make a significant impact on energy consumption in terms of transportation and processing.
From a nutrition standpoint, the less a food travels from farm to table, the more its nutrients are preserved.
If you’re still not convinced and/or don’t give a hoot about any of the above, I promise you this – the food tastes bloody awesome.
For this week’s recipe, I picked up some Niagara peaches, Peterborough area goat’s cheese and Sunderland baby greens. With a few simple high quality ingredients, this killer salad came together quickly and easily.
For grilling stone fruit (peaches, nectarines, plums) you want the fruit to be slightly firm. If it’s too soft and ripe, the finished product might get a touch too soft.
Any toasted nut will work for this recipe. I love the buttery texture and slightly sweet flavour of pine nuts. They’re expensive, but you only need about 1/4 cup for 4 servings.
As always, ensure your grill is well oiled. I even brushed a little extra on the peaches themselves to be sure they are stick-free.
Perfect grill marks give me an incredible sense of accomplishment and pride. Whatever. I’m weird.
One of my essential kitchen ‘gadgets’: the salad spinner. I can soak, wash and dry delicate greens easily without bruising them.
Combine greens, grilled peaches, goat cheese and pine nuts. Drizzle with some good quality extra virgin olive oil and balsamic vinegar. Serve to yourself or others and prepare for a standing ovation.