After yesterday’s eating fest, you might be surprised we headed to the Farmers’ Market. I put out a plea a few days ago on Facebook expressing my desire to find the best peaches Colorado has to offer. It was a rough, late winter this year that was disaster for the many stone-fruit orchards around here, but some of the peaches survived and I wanted my hands on them. My dear friend Dawn responded that the Belmar Farmer’s Market had some nice selection and we planned to meet there today.
First, we had to have breakfast! Knowing we were getting more peaches and with two cuties sitting on the counter starting to attract fruit flies, we whipped up some Almond Pancakes and tucked a couple of peach slices into eat pancake. I am actually not a pancake fan, but these were awesome with their slightly singed fruit peaking out between flecks of the almond meal. I also often use pancakes as a vehicle for other delights such as whole milk yogurt swirled with a few drops of maple syrup. The combination means I am not starving within an hour as my blood sugar drops.
The pancakes took a bit longer to make, serve and eat, so we ended up behind schedule for our Farmers’ meet up, but Dawn and her fabulous hubby Frank welcomed Lulu, Juliette, Zed and I with open arms when we finally arrived. It has actually been two years since we saw each other during our last trip to Colorado when we were living in Arizona. It was a joy to see them and we wandered around the market until I finally decided we needed to purchase 20 pounds of peaches! Sheesh. Lulu and I agreed to can them, although, this week is a bit crazy so we will see when we can squeeze that plan in. Also, I am looking at them dreaming of amazing peach delights. This week may just become peach madness or there may be enough leftover to can.
Lunch was a bit blah, as I snuck a quesadilla into my mouth while writing frantically to get work done this afternoon. But, I had this little dude by my side so it brightened up the day:
Zed helped me work by sleeping!
Once I finally emerged, I was ready to start cooking again. I was planning to just pull out a medley of leftovers, but realized the bread was just enough dried out to make it unpleasant. I also was eyeing that big box of new peaches and couldn’t resist those or the few green & yellow summer squash that I picked up at the same time.
Oh the dinner possibilities!
Since we have two containers of pesto: carrot top and pesto herb butter, I realized I wanted to use those as well. Soon the salad was created. I also grilled up some corn to go alongside and we smeared it with the pestos.
The Beet Lentil Salad finished off the meal. Everything was good, but we spent most of the watching each other to make sure there was plenty of the Panzanella for seconds. It was so good, Xerxes had at least four helpings. We are all a bit full now, happily. 
Pesto Squash & Grilled Peach Panzanella
Serves 3-6
1/2 baguette, cut in cubes
4 peaches
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1 teaspoon salt
1 teaspoon sherry vinegar
3-4 small summer squash or zucchini
1/4 cup fresh pesto
2 cups shredded or chopped greens- I used a combination of kale, arugula and basil that was popping out of my garden
If the bread is not completely dried out, spread it on a baking sheet. Sprinkle lightly with a splash olive oil and a pinch of salt. Place in the oven at about 300 degrees for anywhere from 5-15 minutes, it just depends on how moist your bread is to start. Once they are mostly dry & crispy, turn off the oven and allow to sit until ready to use.
Turn a grill or grill pan on to high heat. Cut the peaches in half and remove the stones. Pour a splash of olive oil in the pan and dip the halves of peaches in one at a time. Sear on each side over high heat until char marks appear. About 5-10 minutes.
Meanwhile, slice the summer squash or zucchini into thick disks or half moon shapes. Toss with the pesto until coated. Toss the bread chunks, greens, olive oil, and sherry vinegar in and coat as well. Once the peaches are done, cut them into chunks and add to the salad.
Thanks Xerxes & Juliette for doing the dishes!
Good night dear friends,
Lilly