Pretty As A Peach

Have you ever wondered where the saying Pretty As A Peach originated?

I actually think I made it up! I went on my morning walk and came home to a little present on my front porch, a basket full of fresh peaches from a road side farm stand from my good friend Susan. Peaches are simply the most beautiful food on earth. I mean how many people take pictures of their fruit? But seriously, I love it when the peaches arrive at the farmer's market! A peach is like a tomato in that a tree ripened, fresh peach really in no way resembles the peach you buy at the grocery store.

I grew up eating South Carolina peaches. Every summer our family of five piled in the wood-paneled station wagon and drove to South Carolina for our annual family reunion. As luck would have it, my Aunt Sarah lived next door to a peach orchard. Given that my father was from a family of eleven, there were many, many cousins to make mischief with and most of that mischief took place in the peach orchard. We always came home with more peaches than we thought we could eat but none ever went to waste!

Here's the recipe I think is most worthy of first-of-the-season peaches: 

Photo by Peter Frank Edwards for Sara Foster's Southern Kitchen

Grilled Peach Salad

with Shaved Country Ham and Summer Herbs

"You don’t have to look far to see how much Southerners like to mix their sweet with their salty. This summery salad, featuring balsamic-glazed grilled peaches and shaved country ham tossed with fresh herbs and creamy goat cheese, is an elegant tribute to this unendingly popular flavor combination. For real Southern flavor, use sticky-sweet Georgia peaches."

1⁄4 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

4 peaches, halved and pitted

2 ounces country ham, thinly sliced

6 cups baby arugula, washed and drained

1⁄2 cup chopped mixed fresh mint, parsley, and basil

Juice of 1 lime

Sea salt and freshly ground black pepper

1⁄2 cup (2 ounces) crumbled soft goat cheese

Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.  

Combine 2 tablespoons of the olive oil with the vinegar, stir to combine, and brush the mixture on the cut sides of the peaches. Grill the peaches, cut side down, until golden-brown grill marks appear and the skins start to loosen, about 3 minutes. Remove from the grill. When cool enough to handle, peel and discard the skins, which should slip off easily.

Heat 1 tablespoon of the remaining olive oil in a cast-iron skillet over medium-high heat until sizzling hot . Add the ham and cook until crispy, about 2 minutes per side. Remove and drain on a paper towel or brown paper bag.

Place the arugula, herbs, remaining 3 tablespoons oil, the lime juice, and salt and pepper to taste in a large bowl and toss to mix. Chop the peaches into large chunks or quarters and add to the salad, tossing to mix. Transfer the salad to a large serving platter or individual serving plates. Break the ham into large pieces and scatter on top. Sprinkle evenly with the goat cheese and serve at room temperature.

Sara Foster's cookbooks are my go-to resource for seasonal farm-to-table recipes. Sara Foster's Southern Kitchen is Sara Foster's fourth cookbook, probably my favorite as this one not only includes great Southern soul food but it is photographed by Peter Frank Edwards.

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