We joined a CSA (community-supported agriculture) this summer, and the bounty of vegetables, fruit, eggs, and meat we've been getting every other week has been beautiful and, as someone who loves a challenge in the kitchen, inspiring. The challenge this week: how to eat two pounds of peaches before they went bad. The catch: I'm on my own here, because Dan doesn't like peaches. (You can take that up with him.) Of course, the best way to enjoy a peach is leaning over the sink (or outside, if you have the luxury), juice dripping down your chin. However, there's no way I could get through two pounds of them that way! So here's what I've done.
As an after-work snack, I made this improvised what's-in-the-fridge salad with a peach, basil, mint, ricotta salata, olive oil, and balsamic vinegar I brought back from a factory in Modena, Italy. This is completely adjustable to your tastes, but the takeaway is that peaches + good quality balsamic (which, yes, you can get without going to Modena!) = magic. And don't forget a slice of good bread to mop up the leftover juices.
Sometimes, for dinner, we take it easy and make a "snacky dinner" with good bread, some type of cured meat, cheeses, and maybe a salad. This happened this Thursday, which was the first night of Thursday Night Football, which was not an accident. Snacky dinner goes great with football. To compliment our meat and cheese, I made this salsa with peaches, corn (leftover from dinner the night before), half a poblano pepper, lime juice, mint, and salt. Again, adjust to your taste. I'd wanted to use a jalapeño here, but the store was out of them. A poblano worked great. I ate this on top of toasted bread, like bruschetta. The leftovers are in the fridge now, and I plan to make a little salad for lunch by adding it to lettuce.
Of course, I couldn't resist making a half-batch of peach crisp for dessert. And breakfast. Hey, it's basically oatmeal.
A fantastic complement to all of the above: a gin and tonic, featuring gin distilled a few blocks from my apartment and peaches. I don't have a muddler, but I bashed the peaches around in the jar with a spoon to release some of the juice.