It’s August and we all know what that means!

Corn, fresh picked! Tomatoes ripe on the vine and Peaches juicy and sweet!

When I was a girl at my parents table, Summer fresh food was my favorite.  I was just explaining to friends this week how, during corn season, which by the way was much shorter in those olden days than it is now,

a common summer dinner was

fresh corn straight from the farm, boiled for just a few short minutes, sliced tomatoes sprinkled generously with salt and pepper, served with  fresh bread.

This week I have shared several dinners with friends and fresh corn and tomatoes were on the menu every time.  They were delicious and brought back fond memories of Those years.

To one of the dinners this week I brought Peach and Blueberry crumble.  Oh boy was it good.

A few days earlier I was looking for something to make for lunch.  On the counter was the platter of fruit I try to keep fresh and ready.  There was an avocado, a beautiful tomato and a ripe peach.  Perfect!  It came to me then.

Peach, Tomato and Avocado salad.  I chose to eat it just like that.  It really doesn’t need another thing.  These flavors are wonderful together.  A touch of salt and pepper would add a touch of taste.  To dress it up a bit more you can also add olive oil and or balsamic vinegar OR a TBLSP. of Fig balsamic.  (Longos carries it)