As friends head back to school and summer’s last-hurrah holiday is upon us, I’m savoring the final bounty of hot-weather produce before getting ready for fall. Two trademark fruits of this season are, of course, tomatoes and peaches, easily found at any local farmer’s market in the mid-late summer. And this peach and heirloom tomato caprese is as easy to make as it is delicious to eat.
There’s a problem with our food.
And the multifaceted movement towards slow-paced, farm-to-table, ethically raised, seasonably available and downright delicious food has its own niches, too. There are individuals who emphasize each characteristic of this anti-industrial eating complex, with books, websites and campaigns to boot; but follow any of them down their path a bit too far and it is difficult either to stay budget-friendly or keep up with the busy lifestyle that many of us have no choice but to live. I have said it once before but I’ll say it again: Michael Pollan’s seven-word eating mantra, “Eat food. Not too much. Mostly plants.”…Continue Reading