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| Millions of Peaches |
I was asked by the management to prepare a dish with the seasonal items. Two of the items dominating the market right now are peaches and tomatoes. The scorching heat and humidity decreases my desire to turn on a range, so I make a lot of salads in the summer. One of my favorite salads is the caprese, which I learned to make with my Sicilian friends in Brussels. Love the layers of basil, mozzarella, and tomatoes. This time, I decided to add a little southern touch to the salad by adding peaches. Instead of mozzarella, I used Vachino cheese, offered by the local cheese stand, Keswick Creamery. The Vachino is a little saltier than the mozzarella but it still has a similar consistency. I found a beautiful bunch of basil from the Truck Patch Farms, one of the main vegetable stands. We also loved their lovely bouquets which include fresh basil and Rhubarb stalks.
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| Picking just the right peach |
As promised, I’m going share how to make this simple and delicious salad. Ingredients: Tomatoes, Peaches, Basil, Mozzarella di Bufala (or any same consistency cheese), salt and pepper to taste, olive oil and balsamic vinegar. Cut cheese, tomatoes, and peaches, layer with basil and sprinkle salt and pepper, drizzle with olive oil and vinegar. Usually two tomatoes, two peaches, a bunch of basil, and half a mozzarella ball yields for two. Please let me know if you try it!
I loved the experience of sharing my passion of cooking with the community and also being able to be part of something which makes my neighborhood a great one to live in.
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| Tomatoes and Squash at Bloomingdale Farmer’s Market |
I wish I could have made it, this looks so delicious! Congrats on the demo! Curious to try a few pieces of crispy prosciutto in there. Seems like it would be a nice addition.
Thanks! I’m working on another demo at 14th and U, I’ll let you know which date. I think the crispy prosciutto can be a delicious addition!
Looks so fresh! Thanks for the idea!…and you look so cute!
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