The Teaches of Peaches (and Corn and Basil)

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Organic peaches from Prairie Fruits Farm in Champaign, IL.

I look forward to stone fruit season the most. Every summer when I was a kid/teenager, my mother told me I ate too much stone fruit and that my habit cost too much, so I could only have 3 pieces a day. Does that mean 3 pieces a day of each kind, or…?

I still eat a lot of stone fruit and and invite my family to do the same, which they do. Straight up. With shortcake. Over ice cream. In yogurt. Whatever. It’s expensive, yes, but it takes a lot of work to grow stone fruit (some seasons there’s no crop at all, due to weather), and I’m glad we can support that. Also, the season is short – we only get to eat Illinois-grown for about 8 weeks.

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“Nirvana” sweet corn from Schottman’s in Effingham, IL.

I’m also delighted every summer by the appearance of Mark Schottman’s red pickup truck at the local farmers markets; it means there is delicious sweet corn aboard. I’ve been buying corn from him pretty much exclusively for well over a decade. Why is it the best? I don’t know. The corn is really damned good. I also just really like the guy; it’s clear he respects his customer base and enjoys seeing all of us during sweet corn’s regrettably short (8 weeks, if it’s a good year, 10 if it’s exceptional) season. He’s one of the farmers who always asks me how I’m liking my new job, even though it’s been almost 3 years since I managed the Market.

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Genovese basil from my own backyard in Urbana, IL

I love buying food from other people – people I get to choose, people I’ve become friends with, people whose places I’ve visited – but I love growing it, too. I grow way less food than I used to. But every year I grow more basil than we need. I always talk about freezing it or freezing pesto and I never get to it, so we eat a metric ton of pesto every summer. My recipe for it is simple – basil, garlic, pine nuts, olive oil, salt, and Parmesan cheese – sometimes I go heavier on the garlic. This pesto (and, I assume, most pesto) is super-good on poached or scrambled eggs, especially if you have some fresh tomatoes just lying around, waiting.

Not pictured: The vast quantities of blackberries, beets, Swiss chard, lettuce, tomatoes, sweet peppers, and beans that we eat during the summer. We eat them because they’re ready NOW, in the gardens and the markets and the stores. But I also eat them to charge up for The Season Which Must Not Be Named. Food = sunlight. I’ll take it wherever I can get it – all summer long and into the fall.

Enjoy the sun, however you get it.

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