The gravel crunches under the tires as I pull up to the farm where I belong to a CSA program (a CSA is basically a share in a farm’s harvest; I receive a box of veggies and fruit every week in the summer). It’s this grabble-grabble sound that almost sounds like it’s talking to you, welcoming you as you enter.
When I get close the fields come into view. Rows of cabbage, kale and other veggies run perpendicular to the driveway, sometimes dotted with flowers for bouquets. I park under a sign that declares “Customer Parking,” although the parking lot is exclusive to the farm.
On days like today, I see my cousin’s little boys following their father around the fields, wanting to be like him and help. It’s so sweet to watch, my favorite little farm boys. They have this amazing life spend playing outside at the farm. It almost makes me wish I was 3 again.
The boys follow me to the CSA pick-up area, asking about Will and Paige and telling me about their mom being under the weather. I love them.
When I glance into the basket, I see the tomatoes first — a pint of sweet, fresh tomatoes ready to be enjoyed. They’re perfect for dinner. But what should I do with them? That’s the real question.
I take my share home, dice the tomatoes and toss them with fresh diced peaches, chopped basil, a little balsamic vinegar and salt. It’s so simple, but so good. A flash of summertime, filled with the season’s best sweet and savory flavors. The kids eat every bit I give them. And me? I go back for seconds, a rare indulgence. The salad walks the line between sweet and savory perfectly.
Have you had fresh vine-grown tomatoes this season? How were they?
Tomato, Peach and Basil Salad
- 1 1/2 cups diced fresh tomatoes
- 1 cup diced fresh peaches (about 2)
- 10 basil leaves , sliced
- 1 tsp good-quality balsamic vinegar
- sea salt
- In a small to medium mixing bowl, stir together the tomatoes, peaches and basil leaves. Drizzle with balsamic vinegar and season with salt. Stir again.
- Serve immediately, or chill until read to serve. Add a little extra sprinkling of salt when you serve it up.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.