A summer recipe is not complete without seasonal stone fruit to incorporate into a refreshing raspberry and roasted peach salad.
I recently visited the Old Towne Orange Farmers and Artisans Market in Orange, California. It was a beautiful sunny day, and I was ready to be inspired for tonight’s dinner. My eye caught the bounty of stone fruit from the Mt. Moriah Organic Farms from Lodi. Initially, I thought to make a peach crumble. However, a friendly farmer suggested that it would be better to incorporate into a refreshing peach salad.
The farmer’s great recommendation inspired me to gather more ingredients from a few other vendors to complete my refreshing raspberry and roasted peach salad. I was immediately drawn to Mt. Moriah’s sugar white peaches and had to try one. The flavor was just like what you would expect from a peach, yet there was a lingering honey flavor that I loved. This salad was paired with a San Francisco style mussels cioppino dish.
Here are the ingredients I purchased from the fantastic farmers:
- Sugar white peaches (Mt. Moriah Farms, Lodi, CA)
- Raspberries (Nipomo Farms, Nipomo, CA)
- Cucumbers (Pinnacle Farms, Irvine, CA)
- Baby heirloom tomatoes and micro arugula (Future Food Farms, Brea, CA)
The roasted peaches combined with the crisp and refreshing cucumber, sweet raspberries, fresh tomatoes and peppery arugula is a perfect light salad for a warm summer day.