Grilled Peaches with Goat Cheese
We are vacationing in the mountains of North Carolina this week, but still trying to stick to our local way of thinking. We brought homemade yogurt, rolls and pita from home and were hoping to find some local fruits once we got here. No luck at the supermarket, but on the way back to our mountain I spotted a produce stand and we were in luck. There were peaches from South Carolina, blueberries from North Carolina and tomatoes from Tennessee – not strictly local, but close enough.
The tomato made its way onto a sandwich for dinner last night, but tonight it was about the peaches. Grilled and then topped with a basil pesto goat cheese from Yellow Springs Farm in Chester County PA, drizzled with honey from a farm in Lansdale, PA and topped with walnuts. (I know that the walnuts are not local, but I think you may have noticed that Dan loves walnuts and they make their way into everything). We ate this with a very nice local chardonnay from Shelton Vineyards, Dobson, North Carolina.
The goat cheese is a new thing going on this year at Pennypack. Twice a month we get 3 different artisanal goat cheeses. I tend to like the milder spreadable ones while Dan gets the pungent strong flavored ones. So far every one of them has been eaten happily.
Chardonnay from Shelton Vineyards