by Mary Anne Cox
The Indian Blood Peach is an Old World fruit that was brought over to Mexico by the Spanish in the 1500s. According to Slow Food’s ‘Ark of Taste’, over the course of a century, the fruit spread up into the southeastern United States and was grown by native tribes such as the Cherokees and the Creeks. Euro- pean explorers arriving later were astonished to find this Old World fruit growing in the New World. It is thought that this heirloom peach survived because it was a superior canner. These delicious peaches are not commercially available so if you see them at one of our local farmers markets snap them up! If you cannot find blood peaches any fresh market peach will do.
Blood Peach & Butter Lettuce Salad
• 2 Blood Peaches
• 1⁄2 tsp Chipotle Powder
• 1 Head Butter Lettuce
• 1⁄4 cup Sprouted Almonds
• 1⁄4 cup Laychee Chevre from Penny Royal Farms • Dressing
• 1⁄4 cup aged Sherry Vinegar
• 1 TBS Cider Syrup from Philo Apple Farm
• 1 tsp Dijon Mustard
• 1⁄2 cup Olive Oil
• Sea Salt
• Fresh Cracked Pepper
Slice blood peaches in half, brush with olive oil and sprinkle with chipotle powder. On grill or griddle, grill each side for 3-5 minutes, set aside. Wash head of lettuce and pat dry. Separate leaves. On cutting board chop sprouted almonds into medium pieces (so that they are chunky). Once cool, slice blood peaches into quarters.
In separate bowl, pour sherry vinegar, cider syrup and Dijon mustard and mix thoroughly. Slowly pour olive oil into mixture and whisk consistently until thickened. Add sea salt to taste.
In big salad bowl put lettuce leaves and toss with dressing. Separate evenly onto four plates, place blood peaches onto lettuce leaves and gently crumble chevre across top layer of salad, sprinkle with sprouted almonds. Crack fresh pepper to taste.