It’s a dreary, gray day today, but a visit to the farmers’ market brought all the color my eyes could want.

I had never seen pink oyster mushrooms before.

And hurrah! It’s peach season.

I’m fixing my favorite salad for lunch. Here’s the recipe.

Salad with Summer Peaches

• 2 cups leaf lettuce and/or mixed greens
• 1 ripe peach
• 1 T roasted pumpkin seeds (unsalted)
• 1 T dried cranberries
• 1 T crumbled queso fresco
• 1 T olive oil
• 2 Tsp red wine vinegar
• kosher salt
• black pepper

Wash the lettuce and greens and tear or cut them into bite-size pieces. Wash and halve the peach, removing the pit, then dice the peach. Add the peach, the pumpkin seeds, the cranberries, and the queso fresco to the greens.

In a separate bowl, whisk together the olive oil and red wine vinegar. Add kosher salt and pepper to taste.

Drizzle the greens mixture with the olive oil dressing (you may not use all of the dressing). Mix well but gently, using your hands to ensure a thorough coating.

Enjoy with a piece of crusty bread.