Stone fruit
Following on the heels of late-spring cherries and apricots, stone fruit season is hitting peak season with the arrival of dozens of varieties of peaches, nectarines, pluots and plums. Expect the onslaught to continue through late August and early September. Nothing beats the simple joy of eating a sun-kissed peach out of hand, and summertime’s abundance of stone fruit means there’s plenty of fruit to use in pies, cobblers, ice creams and preserves. However, don’t dismiss using the fruit in savory applications. The fruit is great for tangy sauces like chutney and mostarda, which both pair well with grilled meats. And stone fruits are a lovely addition to summertime salads. Instead of tomatoes — which still have a few weeks to go before they dominate markets — try tossing grilled peaches or nectarines into your favorite panzanella recipe. A new favorite salad of mine is a twist on a plum salad recipe chef Jeremy Fox of Rustic Canyon in Los Angeles shared with The Chronicle a decade ago. Fox’s creation — featuring green beans and Santa Rosa plums — was a carefully composed dish that included cutting the plums super-thin and laying them carpaccio-style on individual plates. My adaptation — meant to embody summer’s easygoing attitude — is simply tossed together on a platter and served family style: Blanch 1 pound of green beans and then shock in ice water and dry. In a large bowl, toss beans with 5 plums, nectarines or a mix of both, sliced about ¼-inch thick. Use an immersion blender to puree 1 cup basil leaves, 1 cup parsley, 2 cloves of garlic, 3 tablespoons lemon juice and ¼ cup extra virgin olive oil. Taste and adjust the seasoning, then add the puree to the green beans and stone fruit. Add ½ cup chopped Marcona almonds. Season to taste with kosher salt and freshly ground black pepper. Garnish with shaved Pecorino Romano cheese.