Late Summer Peach and Cucumber Salad

Farmer, cook, and writer, Marjory Sweet, crafted a late Summer salad to elevate any picnic or gathering. This salad provides a template that carries the ethos of Farm Lunch cooking - applying a delicious, reliable technique to ever-changing seasonal ingredients. Sub apples and salad turnips in Autumn, grapefruit and beets in Winter, and rhubarb and radish in Spring, each combinations that immerse beautifully into the ginger scallion dressing. Welcome this recipe to your table to enjoy every last drop of Summer and shift with the season's tides (and produce) ahead.



- 2 small cucumbers
- 1 large or 2 small peaches
- 2 scallions
- 1/4 cup mix of cilantro, parsley, and mint leaves
- 1 tablespoon pepitas
- a pinch or two of sesame seeds for sprinkling
- 1.5 oz Monfefo Ginger Shot
- olive oil as needed
- sea salt to taste


Start by making the dressing. Thinly slice the scallions (white and green parts) and roughly chop the herbs. Mix the scallions and herbs with the ginger concentrate and enough olive oil that the mixture slides off of a spoon easily. Season with salt and set aside. Slice the cucumber into angular, bite-sized pieces. Pit and quarter the peach and cut in a similar way. In a large mixing bowl, toss the cucumbers and peaches with the dressing and let it sit for a moment to let the flavors combine. 
Meanwhile, toast the pepitas in a small skillet over medium-low heat. They will smell fragrant and begin to pop when they are ready. Transfer to a cutting board and roughly chop. Taste the cucumber and peaches one more time and add salt if needed. Plate. If any dressing has collected in the bottom of the bowl, spoon that over the top. Finish with the pepitas and sesame seeds. Enjoy!