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This week has been crazy, so there has been some delay in posting how National Farmer’s Market Week has been going for us. So far, we’ve been eating mostly vegetarian with lots of whole grains, beans, and eggs in our diet. I’m frustrated because I didn’t use up the squash blossoms that we bought on Saturday and by Sunday morning they had dried up in the glass of water I put them in. [insert string of profanities here]

That being said, I ate a peach for breakfast on Sunday morning, and we have a terrible habit of not eating lunch on the weekends, so this is what we ate for dinner on Sunday night. I wasn’t expecting the peach salsa to go so well with the beef, but I thought this was really delicious. This would probably go even better with pulled pork, if that’s what you have around the house.

(Note to self: New goal in life is to have pulled pork “just hanging around the house” at all times.)

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Brisket Sandwiches with Peach-Jalapeno Relish

Recipe from The Kitchenette
Serves 2

Gather:
2 peaches, washed, dried, pitted, and small-diced
1 jalapeno, seeded and minced
1 tablespoon white balsamic vinegar

slow-cooked brisket
2 rolls

Prepare:
Combine the peaches, jalapeno, and vinegar. Toss to coat. Let sit for at least 10 minutes before using.

Cut rolls in half, and toast. Heap a healthy serving of brisket onto a roll, and top with peach relish. Serve immediately.

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Bombay Bicycle Club / Ivy and Gold

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