Local peach crop delights Cape Region

After the killer frost we endured this spring, the news from Bennett Orchards was sad. Their peach crop was in jeopardy of a total loss. But, one glance at the crowds lined up in front of Bennett's booth at this summer's farmers markets tells a much happier story. 

Because they have diversified into growing a wide variety of peach trees and because their farm covers a range of different microclimates, they are in the process of harvesting a reasonable percentage of a normal season's crop. 

Last Saturday at the Historic Lewes Farmers Market they had both yellow and white peaches on offer. When you finally reach the front of the line, have your order ready. Based on your timing needs, they'll fill a paper sack with peaches ripened to your exact specifications. 

We collected a few that were ready to eat as we walked to the car, others that would become that evening's dessert shortcakes, some that we could slice onto cereal the next morning and the last were destined for a new twist on the traditional Caprese salad. 

As you can see from the photo, we slid sliced peaches between the layers of tomato, mozzarella and basil. Dressed with a balsamic reduction, seasoned with a sprinkle of salt and a few turns from the pepper mill, the combination was a delicious mouthful of summer flavors. 

The juicy peaches balanced perfectly with the slightly acidic heirloom tomato and creamy mozzarella. Basil's spicy signature contrasted beautifully with the unmistakable sweet hints from the Balsamic vinegar. Although we used a Balsamic reduction, you could readily substitute white Balsamic vinegar. Olive oil is another option, but we left it out. 

A potentially surprising place to add peaches is a traditional gazpacho soup. Once again, the peaches mingle with the sweet and spicy hints to add another flavor layer. If you'd like to add a thickener to your soup, throw in some sourdough bread cubes or slivered almonds when you grind the ingredients in your blender or food processor. 
Since we were well supplied with peaches and had enjoyed tasty success with these variations, we tried adding peaches to a conventional tossed salad. Here, we included shallot, corn kernels and arugula for another version of summer flavor on a platter. 

This salad is fairly basic and ready for additional mix-ins such as toasted walnuts or pine nuts. We've used crumbled goat cheese in this recipe, but bleu cheese works nicely also. To transform the same salad into a main course, add some grilled shrimp or sliced chicken breast. Any simple vinaigrette can be enhanced with fresh herbs as both ingredient and garnish - from basil to thyme to rosemary. 

The recipes included here should be treated like the amber traffic signal - slow down or speed up, depending on your driving style. Each of these can be enjoyed as is, or improved with some tinkering to feature some of your own favorite summer ingredients.

Peach Caprese Salad 

8 oz mozzarella, sliced 
2 sliced tomatoes 
2 sliced peaches 
fresh basil leaves 
1 T Balsamic reduction 
2 T olive oil (optional) 
salt & pepper, to taste 

Layer the peaches, tomatoes and mozzarella slices in a circular pattern on a serving dish.
Insert basil leaves next to mozzarella slices. Drizzle with Balsamic reduction and olive oil (if using). Season to taste with salt and pepper. Yield: 6 to 8 servings.

Peach Gazpacho

4 large tomatoes 
4 peaches 
1/2 C chopped onion 
2 garlic cloves 
3 T olive oil 
2 T red wine vinegar 
2 T fresh cilantro 
1 t salt 
1/2 t pepper 
sliced green onion for garnish 
lime wedges for garnish 

Core and roughly chop the tomatoes; place in the bowl of a food processor. Pit and roughly chop the peaches; add to tomatoes. Add remaining ingredients and pulse until roughly blended. Chill for about 30 minutes.

Serve garnished with green onion and lime wedges. Yield: 4 servings.

Peach Tomato Salad

1 C diced peaches 
1 C diced tomato 
1/2 C corn kernels 
2 minced shallots 
2 T olive oil 
1 T white Balsamic vinegar 
3 C baby arugula* 
1 t fresh tarragon 
1/2 t salt 
1/4 t white pepper 
1 C crumbled goat cheese 

Combine peaches, tomato, corn, shallot, oil and vinegar in a serving bowl. Toss to combine and allow to macerate for about 15 minutes. Add arugula and tarragon; toss gently. Adjust seasonings with salt and pepper. Sprinkle with goat cheese. Yield: 4 servings.

*Note - baby arugula makes this salad work; full-grown leaves are too bitter.