I love eating fresh Ontario peaches in season! Today, I enjoyed them with puffed brown rice and rice milk.
I also freeze peaches at this time of the year (eventually I'll get into canning). I just quarter the peaches without bothering to skin them, and put them in wide-mouthed mason jars or freezer bags. If they're left out for very long after they thaw, they oxidize (turn brown), but they still taste good. I'll often mix them with lemon juice after I've quartered them to keep them fresh.
The radishes came from the farmers' market, the kale came from my garden, and the tomatoes from my parents' garden. I fried the radishes in plain avocado oil in my ceramic frying pan, and the kale with peeled, thinly-sliced garlic and avocado oil in my cast iron frying pan. As I've said before, I have a weakness for frying things.
Here is some information about why I frequently cook with avocado oil.
Friends made me this pizza, so I'm not sure of the company that made the crust. However, I can say that the pizza was topped with a basil pesto (similar recipe here), mushrooms, peppers, pear, chicken (raised by friends), tomato, avocado, and cheese. Amazing!