Article and photo by Lisa Crockett
Harvest is in full swing. With the bounty that is available at the
supermarket and the farmers market, it can be hard to decide what’s best
to have for dinner. Corn, beets, potatoes, carrots, Brussels sprouts,
and more zucchini than you can shake a stick at fill shelves and
overflow pantries.
This time of year, it’s not unusual for me to spend hours in the kitchen
peeling and prepping fruits and veggies to be baked, roasted or
preserved for later use. Some things simply have to be cooked in some
way in order to be edible. Other things need some sort of processing to
preserve them for longer than they will last in the refrigerator.
Some years ago, I spent several hot days in my kitchen cooking and
processing jar after jar of apple butter, which we enjoyed months later
as a delicious treat on our Christmas morning pancakes. I have made loaf
after loaf of zucchini bread to share with friends and neighbors.
But part of the harvest is the simple joy of eating something in its
natural state. Boxes of peaches, like those sold by the Castle Rock
Rotary last month, are now making their way from the Western Slope to
kitchens right here in Castle Pines. I am a huge fan of peach cobbler,
and peach pie (so much so, that I’ve written about peach desserts in
both July 2011 and September 2012) but there’s a lot to be said for
eating fruit just as it is.
Of course a piece of fruit is one of nature’s favorite treats all on its
own. But sweet, raw peaches are also great when eaten in concert with
other ingredients. On the sweet side, a classic combination is peaches
and cream. A few nights ago, I had a handful of peaches that needed to
be used up, so I chopped them, tossed them in the blender with several
scoops of vanilla ice cream and a splash of milk, whirled them until the
mixture was smooth and slurped up a fresh summery treat.
Peaches, though, are also great with more savory ingredients. Mixed with
mango, sweet peppers and a jalapeno or two, peaches make an exciting
accompaniment for fish, chicken or pork. A few years ago I visited a
restaurant that featured a fresh peach salad that combined peaches with
basil and mozzarella. It was nearly identical to a salad I made with
fresh tomatoes, and the idea of using peaches instead seemed a little
weird to me. So weird, in fact, that I decided I had to try it. Turns
out I loved it so much that I came home and made a version of the salad
myself.
So get stewing and baking and making things to share and to enjoy when
the weather turns cold, but don’t forget to eat a little something fresh
too. Like the harvest itself, fresh fruit is fleeting and something to
be celebrated.
3 large, ripe peaches, chopped into bite-sized pieces
1 cup basil leaves, chopped (use more or less according to your preference)
8 ounces fresh mozzarella, chopped into bite-sized pieces
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon ground pepper
Juice of half a lemon
In a bowl or on a platter, layer peaches, mozzarella and basil. Sprinkle
salt and pepper over the top, then drizzle with olive oil and lemon
juice. Chill for a half an hour or up to several hours. Just before
serving, gently toss to combine ingredients.
Be certain to use only fresh mozzarella, which comes packed in a water
bath and is available at the supermarket. It has a lighter texture and
fresher taste than the mozzarella you use for pizza.