Peachy

The soil and sun of Eastern Washington create the best peaches in the country, hands down. At the risk of sounding like that friend of Forrest Gump who goes on about shrimp, I've made a few peach cobblers, an open-faced peach pie with a vanilla bean custard base, peach milkshakes, and a fun salad that was inspired by a citrus version served at Tilth:

Slice a perfectly ripe peach; no need to peel. Spread it attractively in a line on a white plate. Use sugar and a blow torch to caramelize the peaches. Accompany this bruleed sweetness with a little pile of dressed arugula from the farmers market (real arugula -- not that baby stuff from the supermarket), sheeps milk cheese and toasted pistachios. Proscuitto is optional.