A Plate of Peaches

We went to the farmer’s market earlier this week and in the first booth was a farmer yelling, “Peaches! Plums! Apricots! … Peaches! Plums! Apricots!” with great expectation.

It’s a mark of the moment. Two weeks ago, the peaches coming out were mostly underripe. This week, they are ready to eat!

And what perfect timing. My friend Kara, told me about this combination recently, and it’s a delightful blend: the sweetness of the peach, the slight crunch of the onion, the burst of flavor in the basil, the richness of olive oil and the hint of freshly ground black pepper.

Peaches with olive oil? Seems a bit counter-intuitive, I know, but it remains remarkable. It’s perfect for these hot days, since it doesn’t require the oven, stovetop or fire.

Once the peaches were washed…

I started cutting the fruit down into wedges. I cut around the pit, and proceeded the half and quarter the pieces, respectively. Fuzzy photos for fuzzy peaches.

I continued cutting pieces from the fruit and chopping them into wedges. Here is the finished first peach. Three more to go…

Two more to go…

Last one…

Peaches wedged.

Onto the red onion. I always wondered why they call it red. It looks purple to me.

I started by shaving off the root end, so the root remained mostly intact.

This method pulls some of the outer peel, and it makes it easy to remove the outer layer without a hassle.

Now to the stalk end.

I cut off the unusable papery end, so that most of the usable onion remained available.

And since this onion is rather large, I am only going to use half of it. From the half onion, I quartered it, so it would be easy to slice thinly.

Slice, slice, slice…

And there we have the pile of red onion slices.

Isn’t it amazing that an everyday, run-of-the-mill red onion can have so much visual interest? I love the rhythm of the linear patterns hidden within this kitchen staple. Maybe it’s that unique and intense scent… red onions never disappoint.

Now onto the basil. Basil grows throughout the summer, and I have a special place inside for the sweet basil. Mark picked this bunch off our basil plant.

First, I stacked the basil into a manageable pile.

Next, I chopped the basil into little strips.

So, into the bowl, I have the peach wedges…

The slivered red onion…

The basil…

Can you see what I just added?

A pinch of salt and freshly ground black pepper!

Finally, I drizzled in the olive oil and plunged my hands into the bowl to mix the ingredients together.

After washing my hands, I grabbed a plate and filled it with the final product.

There it is: a plate of peaches. Delightful. Surprising. Perfect timing. A glorious display of secondary colors, at their finest.

Thanks again to Kara for this inventive summer plate. What an inspiration!

And there you have another great exercise of the principle, “if it grows together, it tastes good together!”


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  • Courtney Behrens

    Hi Katrina!  I found my way to your blog.  Love it!  Do you mind if I share this salad recipe in our farmers market newsletter?  I will certainly give you credit for it.  Hope I actually get to meet you again soon!
    Courtney Behrens

    • http://artandtable.com Katrina

      Hi Courtney! Absolutely use this salad in your Farmer’s Market Newsletter! (It’s the Forest Park market, right?) Looking forward to seeing you again soon!