Peach and Spinach Salad in Clarens

Peach and Spinach Salad in Clarens

I had the pleasure yesterday of watching my daughter pick and eat fruit directly from a tree.
It was probably made even more meaningful by the fact that since we arrived in Clarens on Sunday, I’ve battled silly to find organic produce and free range eggs and meat.
So the fact that there is a peach tree on the property we’re staying on at, Claridge House, bursting with ripe peaches that haven’t been eaten by birds, delighted me.
We eventually managed to get a gorgeous bucket full of organic vegetables – spinach, patty-pans, courgettes, potatoes, tomatoes and cauliflower –from The Gourmet Shed.
The combination of some of this luscious produce and picking sun ripened peaches straight off the tree was the inspiration for this salad recipe.
It is peach season everyone and peaches are fantastic in salad.
They pair best with coriander and spinach I find.  In this recipe they marinade the courgettes sweetly,  the onion provides a kicking contrast with the peaches and the honey dressing,  and with the spinach as a savory back-drop, it all just works….try it….and celebrate peaches in season!
On Saturday we’re heading off to Ladysmith to visit a new a farm that will be supplying us with fruit. Some of you will remember the apricots and artichokes we got in at the end of last year? Well it’s that same farm – I’m very excited about this, apparently they have wild orchards on this farm and an unpolluted water source so whilst not certified organic, it sounds perfect for our purposes which is getting the most natural, untainted and nutrient dense into Joburg homes from the best farms.
It is also likely that we can get the fruit tree and sun ripened from them which improves the nutritional content and taste dramatically. Typically fruit is picked unripe so that it survives the often absurdly long transport from farm to fork. It’s risky to do so as once ripened, the fruit can bruise easily while we transport it to you and we only have a day or 2 to get it to you before it goes off. So it’s a tricky balancing act, but one we’re prepared to attempt as the benefits of eating tree ripened fruit are worth it.
The store will be open for 2013 on Monday the 14th, look out for our newsletter with the week’s availability, we should have peaches on it either from the Ladybrand farm or Wensleydale.
It’s also tomato season so I’m very excited about getting back and seeing tomatoes on the farmer’s lists. See you on Monday 14th, in the meantime, here is the recipe….

Peach and Spinach Salad

  • 4 tree-ripened organic peaches – cut the pip out and cut into quarters.  Peel if you don’t like the texture of peach skin
  • 4-5 large spinach leaves – pull the spinach off the vein if it’s very large, or you could you use about 100g of baby spinach
  • ¼ yellow onion – red would work well probably even better actually –  cut into rings and then halve the rings so that you have onion slithers
  • 1 large courgette or 2 smaller – cut into half and then into thin strips
  • 2 patty –pans – cut off the top and base, then cut in half and then into thin strips
  • 2 salad tomatoes – chopped or 50g cherry or roma halved


·         Raw honey to taste
·         Olive oil to drizzle
·         Maldon or rock salt
·         Freshly cracked black pepper
Arrange spinach leaves at the base off your salad bowl or platter, scatter over the courgettes, patty pans, tomatoes, peaches and onion – drizzle over some raw honey and some olive oil, add salt and pepper to taste, toss and serve when you’re ready. I made this a good hour before we ate and left it to stand which gave the juice from the peaches and the olive oil and honey time to marinade the onion and all blend together.



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