This valley is known throughout the world by its computer-oriented moniker, Silicon Valley, a name that has stuck, thanks to a thriving industry. It wasn’t that long ago this same place was better known for a vastly different business venture: fruit orchards. You may have noticed vestiges of this agricultural history – the myriad unrelated local businesses bearing the name Orchard Valley thus and so. Though computer development and manufacturing took the area over with gusto years ago, fruit production was a flourishing business, once upon a time.
In fact, there’s a good chance your house was built on land once devoted to prune, peach, apricot, cherry or plum cultivation. We happen to live in a corner of Saratoga developed as a residential neighborhood in the early 60’s amidst acres of magnificent grafted English walnuts. A few stalwart trees still remain, gnarly with age, signs of disease and years of service. These beloved shade trees, pushing close to a century old, still offer excellent nuts, if we can manage to snag a few that the crafty squirrels don’t claim for themselves. We torture ourselves each fall with the laborious process of peeling and drying our walnuts – it’s messy work, demanding of our patience, but in the end we’re always delighted to enjoy the fruit off our very own trees.
Little original orchard acreage remains today, but you’ll spy some, here or there, if you keep your eyes peeled as you drive around town. In Saratoga, we have a heritage grove next to the public library. In February, furrows beneath the barren trees overflow with vibrant shoots of canary yellow mustard flowers. Apricot and cherry trees bloom shortly afterward in fragrant white rows heralding the coming of spring.
As residential and commercial development have pushed orchard land out over time, we’re fortunate that the migration has maintained a short distance – mostly toward the east bay and central valley. Though we’re no longer known as Orchard Valley, we’re luckily still treated to abundant world-class fruit within a reasonable drive.
Last week our Freshness Farms bags included the first stone fruits of the season: luscious purple plums from Twin Girls Farms. This week, we’ll have peaches. To my way of thinking, nothing defines summer better than a perfectly ripe peach – one so juicy it’s best eaten while leaning over the sink so the drips don’t end up all over the floor. If you’ve got a minute, the perfume of a ripe peach is worth contemplating – close your eyes and breathe in deeply. Don’t try this exercise unless you’re prepared to eat – it’ll be impossible to resist.
We often think of peaches as something to bite into on a hot summer day, to slice on top of cereal or pound cake, or preserve in jams. I can’t argue with the merit of any of these preparations, but to my mind, the blush peach is heaven sent for a cobbler or crisp. That said, in recent years I’ve come to appreciate peaches in a whole new “savory” light – turns out this stone fruit is an excellent addition to salads (with greens or grains), fabulous in salsas and even great on the grill.
Whatever way you choose to enjoy peaches, be sure to treat them with care. This is a fruit that bruises with ease, and bruising mars the delicate sweet flavor. I like to line up the golden spheres, a single layer in a shallow basket, as they ripen. I’ll turn the fruit now and then to check on its progress. Once the sweet orbs are ready, we’ll eat them quickly, slurping over an open sink, or place them carefully into the fridge to preserve their freshness.
Quinoa Salad with Fresh Peaches and Herbs (pictured above)
