Every year since I met David "Mas" Masumoto I've wanted to adopt one of his peach trees. I don't mean take it home, stick it in a Baby Bjorn and have it gum my pinkie, though that might be nice, too. I mean adopt a tree from his family's farm outside of Fresno, California.
It's not the $500 fee that scares me, because with 400 to 500 pounds of Elberta peaches on each tree I'm sure I can find several families to share the cost. It's the planning, and the follow-through. The adoption applications open in January, and by the time I remember about this program each year it's mid-August and I've missed the deadline by about 14 millennia.
So can someone please send me an email in January 2010? I promise: if Masumoto deems me worthy of parenting one of his arboreal offspring, I'll make you a peach tart next summer. And a peach pie. And a peach crisp.
And this peach salad.
Recipe for Spinach Salad with Peaches, Pecans, and Saint Albray
Even if you haven't adopted a peach tree and snuggled it in a blankie, you can still make this 5-minute salad. The quantities are completely unimportant and will vary with the number of mouths you're feeding. I like the creamy, almost musty quality of the Saint Albray, but choose whatever semi-soft cheese you happen to have on hand.
Baby spinach leaves
Firm but ripe peaches, peel on, sliced
Saint Albray cheese, or cheese of your choice, cut in chunks
Fruity balsamic vinegar (I use a fig balsamic)
Extra virigin olive oil
Toasted chopped pecans
Coarse salt & freshly cracked pepper
In a salad bowl combine spinach, peach slices, and cheese. Drizzle with vinegar and olive oil. Sprinkle with pecans, salt and pepper. Serve immediately.