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.

In article >,
"Bob Terwilliger" > wrote:

> Lin and I went to the Auburn farmers' market today, and came away with lots
> of good stuff

For me, it's Soulard's Farmer's market in StL. Better prices on better
produce than the grocers. $15 brings back so much good food. No salt,
no SMG, no preservatives, much healthier.

And so flavorful, to boot.

jt

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

Lynn wrote:

> 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!

Yum, thanks!

Bob