In order to take in a little local flavor and get to know the neighborhood, the family three headed to our new farmer’s market. I feel like you can always tell a lot about your town by the farmer’s market it keeps. For example, when we lived over the river from DC, there was abundant choice of organics, everything was pretty spendy and a foodie vibe was in the air. In fact, each week there was a former Food Network chef on hand sampling food from her resto – more great tips from her later. Montgomery is a different kind of sister, city that is. Choice is more abundant around the variety of peaches or peanuts and there was a nary a single, delicate squash blossom to be found. Organic, well, there was one, lonesome lady selling organic milk -- bless her heart. But, it was a collection of the most gregarious group of growers that I’ve ever met. The nice man selling peaches (5 types of peaches, mind you) gave my daughter a “cute kid discount.” What mother doesn’t like that, right? Hence, we went back to his booth this week to buy more of his delicious peaches…actually, lots of peaches. Turns out we’ve got some savvy marketers here in town, to boot. If you find yourself looking for a snappy way to use up a few extra peaches that won’t make it into your lunch bag in time. Give this a whirl with grilled fish, chicken or atop some grainy goodness like couscous or quinoa.
Peach Relish
Courtesy of Martha Stewart Everyday Food
Serves 4
1/4 small red onion, very thinly sliced
2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper.
Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
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