One of the great things about New England is the diversity in produce farms.  Around the end of August you start to see locally grown peaches showing up in farmers’ markets and even in some grocery stores.

While a peach is great on its own, the opportunity to try something new is very tempting and with that I decided to grill some peaches.  I saw them grilled once on TV and had brushed it off as silly but when faced with an abundance of peaches, I thought experimenting was in order.  I tried grilling them whole (in and out of foil)… that was a bust. 

Having misread our own farmers' market listing, I felt dejected arriving at the Bank of America parking lot to find tents waiting to be erected and trucks full of all kinds of treats I couldn't get my hands on.  Enter, City Feed and Supply! Maybe 400 feet away from the farmers' market stands a terrific market that is a staple of the Jamaica Plain Community.  City Feed always has fresh, local foods available, so when you miss out on a farmers' market like I did, or you can't get to the farm itself, you will not be disappointed in the array of offerings in the bushels, on the shelves, and in the fridge.

I opted to pick up some great-looking Japanese eggplant from Applefield Farm and yellow beans from Enterprise Farm, not knowing exactly what the next step would be.  When I got home, it became clear.  If you have fresh vegetables in-hand, have access to onions, garlic, olive oil, and salt and pepper, and you know your way around a kitchen somewhat, you really can't go wrong.

When in doubt, listen to Cathy Ruggiero at Spring Brook Farm.  A brief chat with her gave me enough ideas for this little gem to last a lifetime.  I had not seen romanesco before.  It immediately caught my eye...it just looks cool, and I started thinking about a myriad of plating opportunities.  Simply put, it's a hybrid of cauliflower and broccoli and should be cooked accordingly. I was warned by Cathy that the flower is a bit more delicate and therefore I should be cognizant of how long I steam or sauté it.  No one wants mush.  Although, as I type this with my 15-month-old son next to me I am thinking fresh romanesco baby food sounds pretty gourmet.  For this first run with romanesco, I went with just what Cathy recommended (with my own little additions).