At last back to the farmers market after a crazy busy month of June . It is so exciting to see all the beautiful stone fruit coming round .We are planning a nice casual sunday bbq , so I grabbed some deliciously sweet organic snow angel peaches from Nicholas farms. I thought a spiced peach and ginger relish to serve with my slow cooked baby back rib
s would be nice.Iam also going to use it as a base for the barbecue glaze on the ribs.
The Zuckerman potatoes were beautiful and colorful. I went with the tiny fingerling as I am going to do them on the grill and toss them with my organic smith farms blue lake beans, and serve them over some water cress .To give the salad a little crunch I am going to roast some almonds in lemon juice (from the tree in the yard ) – I tasted these fantastic ones at the market and was inspired to make them. Then to top it off I tasted this fantastic goats cheese from Soledad Goats, they have a soft marinated cheese that was so subtle and just perfect (and we will be getting it at foodink soon), and then we tasted the raw s
moked goat cheddar! This we decided would be perfect& can’t wait to shave it over the salad. Along with the summer fruit bounty I spotted all these beautiful herbs but I really wanted to keep dessert simple and not mask the flavours of the stone fruit so I decided on some beautiful basil to make a syrup.I’ll have the kids help me chop the fruit and drizzle the syrup over & the adults will get to enjoy it with some Ciao Bella Blackberry&Cabernet Sorbet.
I can’t wait for lunch now, I guess I need to get busy . We are also going to make a minted citrusade from our own trees and herb patch and maybe douse it with vodka !!!!!