Natural Cook Studio of Bend

Food of the month

Peach

I live for this season, literally. One of the best things in life for me is eating a ripe peach over the kitchen sink. So in keeping with my new FOM tradition, I did just that. Letting their juicy sweetness drip down my arm into the sink is truly a joyful experience, it is the essence of fresh. You know they are in season when you walk by and their fragrance calls you to turn and take notice.

The Peach tree originated in China and has long been a symbol for longevity and good luck. In the States, Georgia has been called the peach, but peaches actually are grown in 36 of our states so finding them local should be easy, and now is the time. Cultivated peaches are divided into clingstones and freestones, depending on whether the flesh sticks to the stone (pit) or not; both can have either white or yellow flesh. The white peach is a bit lower in acid and I find them to be sweeter as well.

One cup of sliced peaches has only 60 calories in which 80 percent is water. Peaches are packed with fiber, vitamins, minerals, and carotenoids. The dose of fiber in peaches acts as a gentle laxative, aids digestion, and may also help combat cancer. The fruit is rich in cancer-fighting vitamin A in the form of beta carotene, as well as the immune-boosting vitamin C, which also protects against heart disease. Peaches are rich in iron and potassium, which promotes proper functioning of cells, the balance of fluid and electrolytes in the body, and nerve signaling. Lutein and zeaxanthin—two carotenoids found in peaches—help guard against blindness caused by age-related macular degeneration.

Peaches can be used in Savory dishes as well as sweet deserts. You can bake, grill, poach, blend, or chop them in a number of styles. This month I’m sharing a recipe from eating well magazine: Arugula Salad with Honey-Drizzled Peaches.

Ingredients

¼ cup finely chopped toasted pecans (see Tip)
½ teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce log goat cheese
6 cups baby arugula (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 ripe but firm peaches, halved and pitted
4 tablespoons honey

Arugula Salad with Honey-Drizzled Peaches Ingredients Cont.

Arugula Salad with Honey-Drizzled Peaches Instructions

1. Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
2. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
3. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.

Arugula Salad with Honey-Drizzled Peaches Instructions Cont.

Arugula Salad with Honey-Drizzled Peaches Tips

Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.