Picking in the backyard

My main goal since I've been home is to become a master solicitor and get people to come pick some peaches by the vineyard. So far it's been good although not good enough. We've even been giving them out as presents. We gave Grandma L 35 peaches on our way to Oregon thinking she probably wouldn't be able to get rid of the whole bunch. On our way back we stopped for dinner, she didn't have a single peach left! After dinner, we went to T&B's, where T made a tasty peach & berry crumble with some Humboldt Creamery ice cream on the side. It was to die for!

With my blog seriously lacking any recent recipes and my absence from the grocery store haunting me, I decided to make a recipe (with some help from Bon Appetit) with ingredients entirely from the garden... or as much as possible. It's so very Alice Waters!!! Enjoy!


Arugula and Peach Salad with Creamy Chive Vinaigrette
time 10 min
serves 6 (as a side dish)

2 large ripe peaches (backyard)
2 tablespoons fresh lemon juice, divided (meyer lemon's from my parents backyard)
6 tablespoons extra-virgin olive oil (fresh from our olive trees)
1 1/2 tablespoons whipping cream (grocery store) :(
1/3 cup finely chopped fresh chives (from the garden)
12 cups (loosely packed) arugula (about 6 ounces) (grocery store) :(


Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper.

Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.