I’ve always considered myself to be fairly knowledgeable about food – I’ve been to culinary school, cooked professionally for over 12 years and recently accepted a position at our local community college to teach a class on cultural foods.
But as I’ve recently discovered, I still have a lot to learn – which is perhaps why food holds such a fascination for me – it not only feeds my body and my soul, but also the eternal student within me – there is always something new to learn, to explore and to taste!
This weekend I furthered my education - I had the opportunity to join Melissa’s Produce on a tour of the Central Valley to meet some of the growers who work with Melissa’s Produce. In the course of two days, I not only learned more about how our food is raised but also about some exciting new varieties of fruits that some of these farmers are developing and growing. I also had the opportunity to see first hand the fields and orchards … and at the Masumoto farm, to actually work in an orchard!
David “Mas” Masumoto is a second generation farmer who raises grapes, peaches and nectarines. He is a man who is not only passionate about farming but also about peaches .. about saving heirloom varieties that have lost their place in the commercial world of produce. This weekend event represented Masumoto’s quest to not only save these beloved peaches, but to share his love of farming and his passion for peaches with a larger community. Seeking to further the connection between people and the food they eat, Masumoto has taken the concept of the CSA to a whole “nother level” by allowing individuals (or small groups of people!) to “adopt” a peach tree and then, when the peaches are perfect for picking, invite them to the farm to pick their peaches! Melissa’s has “adopted” a few trees and so I, along with my fellow food bloggers Dorothy, Priscilla, Louise and Giselle had the privilege of picking peaches and nectarines from Melissa’s trees!
David Masumoto preaching the gospel about Elberta peaches
Early on Saturday morning we headed out to the Masumoto farm. As I got out of the car the aroma of the orchards enveloped me in a sweet, earthy and floral fragrance unlike anything I’d ever smelled before. Like Ferdinand the Bull, I think I would have been quite content to lean up against one of the peach trees and simply spend the morning smelling the peaches.
But there was work to be done… and peaches to be eaten!! After a brief introduction by Masumoto and his daughter Nikiko, we were off to the trees with ladders and buckets on a veritable treasure hunt for the the luscious globes of yellow and red blushed peaches. A harvest festival spirit filled the air as the old and the young, families and couples – strangers and friends filled bucket after bucket with peaches – a diverse community brought together by their love for these extraordinary fruits.
Dorothy, Priscilla, Kent, Giselle and Kenny enjoying brunch in the orchard!
And these Elberta peaches are extraordinary - although I would be quite happy eating them as they are, the creative cook in me simply couldn’t be restrained – I had to do something with them! On the way back home my mind was whirling with all the possibilities- pies, crisps, crumbles and shortcakes were all running through my head but I decided to go with something a little different… cranachan.
In case you haven’t heard of it (and I wouldn’t be surprised if you haven’t 
) it’s a Scottish dessert that today is most often served at Burns Night celebrations but was originally served at harvest celebrations. Since I am Scottish and had a hand in harvesting these peaches (ok, a really, really small hand) I thought it was the perfect dessert to showcase this gorgeous fruit. I’ve altered the traditional version a little bit – substituting peaches for the traditional raspberries, adding caramel and toasted almonds to the toasted oatmeal and using a good Bourbon instead of Scotch in the whipped cream. The key to this dessert though is the fruit – use the best fruit you can find since it’s really the fruit that is the star here!
And speaking of fruit now is the perfect time to get fabulous peaches and nectarines – if you can’t find peaches and nectarines by Melissa’s feel free to call their 800 number and they can tell you where to find them in your area!!
Interested in what my fellow bloggers have to say? Read on!
Geez Louise – A Farmer and a Peach
Disclaimer: Melissa’s Produce paid for my transportation, lodging and meals on this trip. However the opinions expressed here are my own!!
Ingredients
- 4 - 6 ripe peaches, diced into 3/4 inch pieces
- Oatmeal Topping:
- 1 cup pinhead oats (I used Coach's Oats)
- 1/3 cup sliced almonds
- 1/4 tsp. kosher salt
- 1/4 cup water
- 1/2 cup granulated sugar
- Whipped Cream:
- 1 cup chilled heavy whipping cream
- 2 Tbsp. honey (orange blossom or any floral type honey works great!)
- 1 Tbsp. good quality Bourbon (optional - if not using feel free to add 1 tsp. vanilla instead)
Instructions
- To make the oatmeal topping:
- In a large skillet, toast the oatmeal over a medium heat until light brown and fragrant, about 5 minutes. Remove from heat and transfer to a small bowl. In the same skillet, add the almonds and toast until light brown and fragrant, about 2 - 3 minutes. Add to the oatmeal. Sprinkle the oatmeal with the salt and stir to combine.
- Spray a sheet pan with cooking spray and set aside. In a small saucepan, add the sugar and the water and heat over medium high heat until the sugar dissolves and begins to turn gold - about 3 - 5 minutes.. Do not stir - if some areas are turning golden brown faster than others, lift the pan from the heat and swirl the contents. When the syrup is a nice golden brown color (about the color of honey) pour the syrup over the oat mixture. Using a heat proof spatula, stir the oats into the syrup (you will have clumps of nuts and oats - that's ok). Spread mixture onto the prepared sheet pan and let cool. When cool, use your fingers to break up the clumps.
- To make the whipped cream: Whip the cream in the bowl of a mixer on medium high speed - slowly drizzle in the honey and add the bourbon or vanilla. Continue to beat the cream until soft peaks form - about 3 minutes.
- To assemble: Using 4 small glasses with wide mouths divide half the peaches between the glasses. Top each glass with 1/4 cup of the whipped cream (I used about 2 Tbsp. but I am not a huge fan of whipped cream). Top with 1/4 cup of the oatmeal mixture. Divide the remaining peaches between the glasses. Top with another 1/4 whipped cream and sprinkle another Tbsp. of the oatmeal topping on top to garnish. You will probably have a little extra of the oatmeal topping - place it in a airtight container and use as a topping for ice cream or fruit and yogurt!
- This can be made about 1 hour ahead of time - keep refrigerated and let warm slightly before serving.
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{ 17 comments… read them below or add one }
Love these little peach parfaits and such a FUN experience at the farm
Beautifully written Nancy, I agree ~ so much to learn. I left the farm, smitten with a farmer and his peach!
I’m getting some peaches in my CSA box this week; I can hardly wait. The parfaits sound delish but have to admit, I’m crazy about grilled peaches and I can sure see them in there. Oh yes, now my mouth is watering.
Oooohhh…. grilled peaches would be awesome!! These were so full of juice though I was afraid to put them on the grill but I am with you – absolutely love grilled fruit!!
Your new job teaching cultural foods sounds like a blast! Congrats, Nancy:)These peaches are divine and I would love to visit this farm to pick peaches. Your peach dessert looks fantastic!
Hi Lora!! I am really excited about the class. About 7 years ago, the head of the department told me she wanted me to teach in the department and it’s worked out perfectly! We had a blast picking the peaches and the farm is absolutely gorgeous… glad you liked the dessert!
I haven’t been able to ascertain exactly which city you live in but as you say the central valley. I live in Fresno and am wondering if there are any CSA programs in Fresno. I read about them and it sounds like a great way to get a variety of fresh
produce.
Hi Judy! Actually, I live in Southern California and was up in the Central Valley for a Farm tour. I did a quick google search and found this link listing a number of CSA farms in the Fresno area – http://www.ecovian.com/s/fresno-ca/csa. Hope you find a CSA that works for you – it’s a great way to not only get great produce and support your local farms but also to a great opportunity to try fruits and vegetables that you might not be familiar with!!
I love Elberta peaches, Nancy. They were one of the most popular varieties when I was growing up. Very sweet with a true peachy-peach taste. Peach season is just about gone here, but I’m filing this recipe away for the future. Sounds heavenly!
Hi Lana! They truly are divine – so glad that they are making a come back!!!
Congrats on your new job Nancy! Sounds just perfect. Just like your dessert! I could eat one right now. The farm sounds fantastic…what a treat!
If you were a tiny bit closer I’d take that class. GREG
Nancy, I believe you may have a broken link regarding Coach’s Oats.
I will have to check out these peaches. I find it disappointing to purchase a pretty fruit only to find out it has no flavor.
Can you think of a substitute for oats in a crumble? I am sensitive to oats, although not as severe as soy. I really love a good crumble and miss them so much.
Hi Madonna,
This might be a bit tricky to find but instant barley (believe it or not) has a texture very similar to oatmeal and I think it would work beautifully. I find them at my local Mother’s market and I am going on a search for other sources!!!
i agree, Nancy. Food is an endlessly fascinating subject to devote one’s self to studying.
Great pic of Mas and his pooch! and great to share the peach harvesting trip with you.
I’m crazy for peaches and I bet these were pretty phenomenal especially eaten right from the source!
There is nothing quite like fresh peaches…lovely dessert! Must have been a great afternoon and tour