Happy Monday Bloggie friends! How was/is your day? I began with a magnificent swim this morning. As hard as it is to pull myself out of bed to go hit the pool, I never regret it. It wakes me up and stretches me out like nothing else. Perfect for a Monday morning! Let’s go back to the weekend though, shall we.
We had a beautiful weekend here. It went from being 101 hot degrees on Friday, to a cool 75 degrees on Saturday and Sunday. Random, but really enjoyed by most Phoenicians. To enjoy the nice weather we invited some friends to join us for the Queen Creek Peach Festival. After an hour drive to get there, we were more than ready to enjoy the sunshine and pick some peaches!
But first, we went on a “train ride.”
As you can see, Ava was totally into this.
After the train, we hopped aboard a hay ride which took us out to the orchard for peach picking. Needless to say, we were to busy picking to take photos. Behold, the 13 1/2 pounds of peaches that we picked. (What were we thinking?!)
Besides enjoying the sweet juicy flesh in the raw, I am trying to come up with other ways to use our stash. Exhibit A: Grilled peaches
With nothing “on” except a quick spray of olive oil, these little gems taste like candy. The grill brings about a carmelization of the sugar that just tastes like syrup. Just take halved peaches, pit removed, and lay directly on hot grill. We used them to top this lovely arugula salad.
GRILLED PEACH AND ARUGULA SALAD WITH GOAT CHEESE
4 cups fresh arugula
3 fresh peaches, grilled for 3 minutes or so per side
2 oz. crumbled goat cheese
1/4 cup shaved fennel
*lots of foodgasms
Do you have any favorite peach recipes? Please share if you do.
I’m thinking some fresh peach salsa is in order later today. Maybe enjoyed with a margarita…hmmm … margarita Mondays?