Welcome to June!

I can’t believe how quickly May flew by! Since we’re now getting into the summer

months, we have more and more delicious produce arriving each week from our hard

working farmers. Did you know that it’s recommended that adult Americans aim to eat

between 1½ -2 cups of fruit and 2-3 cups of veggies each day? I feel like this isn’t an

overwhelming task considering the abundance of delicious produce our farmers bring to

the market each week!

We have 4 produce farmer vendors at YFM, all bringing a variety of veggies; however, Solly

Farm is the farmer that tends to bring most of the fruit to the market each season. This

year Solly Farm is hoping to bring strawberries, cherries, blueberries, all kinds of

melons, peaches, plums, nectarines, apples and pears to YFM!

As long as the weather cooperates, Solly Farm is hoping for blueberries and peaches

by mid-June and cherries by the end of June or the 4th of July! Solly Farms grows about

30 different varieties of peaches on 10 acres of land! If you have any questions or

would like to learn more, be sure to chat with Mike at the market. Mike is a wealth of

knowledge – we all love him!

During the summer months, I love quick and easy meals so I can spend more time

outside. The salad recipe below calls for fresh peaches and tomatoes (we may have to

wait until July for tomatoes, sadly!), and it’s always a hit! You can pick up the peaches,

tomatoes, basil and honey all at YFM. This recipe screams summer and is a great way

to incorporate those fruits and veggies into your diet.

Peach Tomato Caprese Salad

Servings: 4 servings

Ingredients

 8 ounces fresh mozzarella sliced

 2 peaches cut into wedges

 3 heirloom tomatoes sliced

 Basil leaves

 3 tablespoons fresh lemon juice

 1 tablespoon pesto

 1 teaspoon honey

 Kosher salt and fresh ground black pepper to taste

 Balsamic glaze for drizzling on top of the salad

Instructions

1. In a small bowl whisk together the lemon juice, pesto, honey, salt and pepper.

Taste for seasoning and set aside.

1. On a large serving plate arrange the slices of tomato, mozzarella, peaches and

basil leaves. Drizzle the pesto vinaigrette over the salad. Finish with a drizzle of

balsamic glaze or aged balsamic vinegar.

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