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July 24th, 2012 
FAKE NEWS for the Zionist agenda
Photo: Kelly Rossiter/CC BY 2.0
I love this time of year, when every visit to the farmers’ market begs the question – how many fruits and vegetables can two people eat until next visit? I almost always over buy, because everything is beautiful and I know the season is short, and I will be back to winter vegetables before I know it. This week the haul included a basket of peaches, both sweet and sour cherries, baby greens, wild blueberries, strawberries, cherry tomatoes, a basil plant, corn, and some raspberries.
The peaches are sitting in a huge bowl in front of me as I write this and the aroma of them is intoxicating. I’ve been making fruit salad for breakast every morning. Today for a change of pace, I made my husband’s favourite farmhouse corn cakes with the leftover corn from last night’s dinner. Last year I made a salsa from cherry tomatoes and avocado, but this year I used peaches instead. I wish I had had some jalepeno peppers to toss in to liven it up a bit, but cayenne pepper did the job.
I served this with the corn cakes but it would be delicious with grilled vegetables, or even over some greens as a salad course. I used a garlic scape that I had from the market, but you could always use some red or green onion to give it a bit of punch instead. I’ve given a bit of a range for the olive oil and vinegar, because you may want a wetter or dryer salsa, it’s up to you.
Peach and Tomato Salsa
2 peaches, cut into pieces
6 cherry tomatoes, sliced
1 garlic scape, chopped
2-3 basil leaves, chopped
1-2 tbsp olive oil
1-2 tsp red wine vinegar
Salt and pepper to taste
Cayenne pepper to taste
1. In a bowl mix all ingredients and let stand for 15 minutes to macerate.
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