Our favorite meal of the week is also the simplest one. Every Sunday, we make post-farmers' market sandwiches using ingredients from our trip to the Hollywood Farmers' Market. The components change from week to week depending on what's in season and looks good to us that morning, so the sandwiches are absolutely fresh and alive with flavor. This week we were inspired by Grilling Month, peaches, and Mojave goat cheese...
We previously reported on the abundance of stone fruit at the Hollywood Farmers' Market. Among the most flavorful right now are yellow Flamecrest and white Sugar Lady peaches from Peacock Family Farms. We thought these would be great grilled, but wanted to try something more savory than dessert-oriented. Determined to incorporate them into our weekly sandwich, we chose slightly firm peaches for easier grilling.
We also picked up some creamy chèvre from Soledad Goats. We love their lavender chèvre and imagine it would go very well with peaches, but chose plain this time so as not to overwhelm our sandwich with floral flavors.
Once we got home, we cut the peaches into 1/4-inch slices, brushed them with a little olive oil, and grilled them in our grill pan. We assembled the sandwiches on nine-grain bread with butter lettuce (we might have used arugula, but our usual vendor had sold out), the grilled peaches, goat cheese, a drizzle of Saba, and a tiny sprinkling of fleur de sel and freshly cracked black pepper. We were prepared to find fruit sandwiches kind of odd, but they were actually a perfect summer lunch and an example of how a simple sandwich can be a celebration of the season and our local farmers' market. Perhaps we will try Santa Rosa plums next week!
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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