By Susan Pagani, Communications Director
In our yard, the garden has turned into a rambling mess of tomato plants, peppers and herbs. The basil, in particular, has been very happy in all this sunshine and has grown into a waist-high thicket, fragrant yet daunting. Though we’ve had some success freezing and drying herbs, we prefer to eat them when they are fresh — so we’ve been whacking down leafy branches of the stuff and putting it on everything.
This week, my favorite is a salad of peaches, arugula and basil tossed with a mild vinaigrette. Here in Seward, the co-op is well stocked with sweet Colorado peaches, but the season will be wrapping up soon so now is the time.
This is an easy kind of recipe. If you love basil, add in a bunch; if not, go easy. Basil has a delicate kind of sweetness and its own subtle heat, which in combination with the arugula’s nutty, peppery leaves and all the lush sugar the peaches bring is very delicious.
Peach Salad with Greens
(serves 4-6)
1 – 2 peaches, washed and cut into thin sections
One bunch arugula, trimmed
Basil, trimmed and sliced into thin ribbons, to taste (about a cup)
Vinaigrette
3 tbsp. mild olive or canola oil
1 tbsp. white balsamic vinegar
1 tsp. honey
Salt and pepper to taste
1. Wash and slice the peaches, and then toss in the basil and arugula.
2. Gently toss with vinaigrette and serve.
