It’s time for a real peach of a salad

THIS TIME OF YEAR there is no shortage of inspiration in the kitchen. There are so many local vegetables and fruits to choose from, the possibilities are endless.

Shopping today at a local grocery store, my kids reaffirmed my belief that they do actually hear me. They now know to look for signs of local or at least Ontario produce. Sadly there weren’t many signs indicating local. We ended up getting the basics and, thankfully, we had lots of local produce to choose from at the shop.

We are now only a few weeks away from school starting. I do sympathize with the mom ready to pull her hair out at this time of year, although I do get sad thinking of them going back and getting into the craziness that fall brings.

So just a gentle reminder to keep making those local choices and let your kids know why – they are listening. My little guy also suggested I buy a lottery ticket so we could get some more money. I guess you can’t win if you don’t play.

Happy cooking.

pound of butter in a small pot on low heat. Allow the buyer to melt and separate. You will only use the clear butter – discard the whey. Place scallops on a paper towel to dry and absorb extra moisture. If there is a tough piece attached to the scallop, remove it. Season with salt and pepper. Place pan (cast iron is best ) on medium and heat until it gets very hot. Pan sear the scallops – they should get a golden brown. Sear, turn over to do the same on the other side. Don’t overcook these little gems! Add peaches salad to your greens. Place on a plate and serve with the scallops around the salad.