On Jul 25, 4:25*pm, "Bob Terwilliger" >
wrote:
> Lin and I went to the Auburn farmers' market today, and came away with lots
> of good stuff: an ambrosia melon, an Israeli Ogen melon, a couple pounds of
> white peaches, a couple pounds of yellow peaches, a couple pounds of
> tomatillos, a dozen medium farm-fresh eggs, a couple pounds of assorted
> heirloom tomatoes, and some seafood: halibut, scallops, and king salmon.
>
> I really don't know what I was thinking buying those melons: We already had
> a cantaloupe, a honeydew, and a watermelon at home, and chances are good
> we'll get another melon in our CSA box on Tuesday. [Edit: OK, I just ate
> half the cantaloupe with blueberries and yogurt. So maybe we *can* work our
> way through all these melons.]
>
> I'd planned to make enchiladas tonight, but that'll have to wait. Instead
> we're going to have halibut with salsa verde, green beans with lemon and
> pumpkin-seed oil, and another of the "101 Summer Salads": "Cube watermelon
> and combine with tomato chunks, basil and basic vinaigrette."
>
> The salmon will be turned into that recipe we made for Memorial Day, the
> soy-cured salmon with Asian pear and cilantro creme fraiche. We don't know
> exactly what we're going to do with the scallops. Maybe we'll grill them
> with some of the peaches. I haven't tried the peaches yet, but Lin tried one
> and said it was mealy.[1] Grilling should be an improvement. Hmmm.... or
> maybe broiling with a lime-molasses glaze; I wouldn't have to worry about
> sticking if it was broiled.
>
> Bob
> [1] This really sucks, because in past years that farmer has offered the
> BEST peaches. Oh well.
============================

Bob,
This is from the August 2009 issue of Gourmet.
http://www.epicurious.com/tools/sear...&type=advanced It
is so beautiful and looks like it would be wonderful with ANY peaches!
The recipe is quite simple it uses the broiler. Good luck!
Lynn in Fargo