Arugula Salad with Peaches and Goat Cheese, a delicious, lively mix of sweet and savory. Recipe below.
Peaches and I haven’t always been on the best of terms. In fact, I’ll go entire seasons without buying a single one. First, there’s the way they often go directly from being hard as baseballs to mold-covered science experiments, with no apparent moment of just being ripe and ready to eat in between. And even when they do begrudgingly ripen, there’s often something bland or mealy or otherwise disappointing about the taste.
And then there was the tree. When Marion and I bought an old house in St. Louis, the backyard came equipped with a large, ancient peach tree. It provided a shady spot in the yard and a little extra privacy from the house directly across the alley. We looked forward to eating fruit from our very own tree.
Unfortunately, as with many old fruit trees, it had become diseased. Every summer, it faithfully produced bushel upon bushel of peaches, none of them edible. They would drop to the ground, already rotting, creating a fragrant mess on the lawn. No matter how carefully I picked them up before mowing, the mower would invariably find at least one I’d missed. Every bit as pleasant as it sounds.
And then there were the drunken wasps. Or bees or whatever. Attracted by the rotting, fermenting fruit, hundreds of them would swarm loopily around the tree and the lawn, eating the spoiled fruit and becoming completely intoxicated and lethargic. And the problem was, you never knew if they were going to be happy drunks or mean ones.
Each season, sections of the tree would die off, and we would cut away those parts. Gradually, we whittled it down to something we could entirely cut down. That was one of my happiest days as a homeowner.
This year, though, the peaches are amazing. They’ve broken my heart so many times in the past that I usually just walk right by them in the produce department. But this year I couldn’t. Their deep, beautiful color beckoned, even from a distance. Up close, their heady perfume held promise. I picked one up. Not hard as a baseball—just nice and firm and, well, ripe. So I bought some, hopeful but still ready to be disappointed. They. Were. Incredible. Delicious and sweet, with a big peach flavor and a nice, not-too-mushy texture. And the ones that were maybe a day or so away from ripeness obediently ripened without rotting.
Since that first test batch, I’ve been buying them like they’re going out of style. Which, of course, they are—summer won’t last forever. Besides eating them straight, we’ve been cutting them up on cereal, mixing them with plain yogurt, adding them to fruit salads and constantly looking for new ways to use them. Which led to this salad. Continue reading “Salad days for peaches”
