The Quilt Inn Country Cookbook

Aliske Webb

leaves fall and rot and refertilize the ground the saplings will grow in. That’s the nature

of the orchard. We are all part of that reassuring cycle of nature.

One day, President John Kennedy was conferring with his gardener about a

new tree that was to be planted. Wanting to produce quicker results for the President,

the gardener explained to Kennedy that the species of tree he had chosen was a very

slow growing variety that would not reach maturity for one hundred years. Perhaps he

would like to choose another? But Kennedy’s inimitable answer was, “Then we have

no time to lose. The tree must be planted today!”

Michael and I were going to drive into Clareville tomorrow, to Johnson’s

Nursery. But I think we’ll go this afternoon, instead.

We often think of orchard fruits, like peaches, only as dessert fare. But these

versatile peaches can be delicious ingredients in entire meals, from aperitif to

dessert. Here are some unusual, peachy dishes.

Peach Cocktail

Place a slice of peach in the bottom of a champagne flute. Splash in peach

schnapps and fill with chilled champagne.

“

Champagne has the taste of an apple peeled with a steel knife.” Aldous

Huxley

“

Burgundy makes you think of silly things, Bordeaux makes you talk about

them, and Champagne makes you do them!” Brillat-Savarin

Peach Antipasto

juice of fresh lime

/2 lb. Prosciutto ham, sliced thin

ripe peaches

Peel and pit peaches, cut into slices. Toss with lime juice. Serve on individual

dishes, alternating slices of ham and peach, garnish with parsley.

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Country Cooking