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Locavore Cooks In Language Of Love

Illustration by Raoul Dufy

This past March, my friend Niki and I took a road trip on the back roads of the Languedoc-Roussillon region of France. Driving in our tiny smart car, that we named Petit, our trip was filled with adventures, fantastic food, and wine. We saw amazing Cathar fortresses, vineyards cascading down cliff sides, death-defying gorges, and beautiful villages.

There were also lots of wrong turns, missteps, cliffhangers, driving rain, and even a snowstorm when we took the wrong road and ended up in the Pyrénées Ariégeoises! So it was no surprise when, on our way back to the village of Ceret, we took another wrong turn! This time we wound up driving through a pink wonderland of flowering peach trees. How fortuitous, because as we retraced our steps, we realized there were no flowering trees in the opposite direction and that this wrong road turned out to be right. Now it’s the end of summer, the height of peach season and since our trip this past March was rather a deconstructed but delicious mess. Here is the RECETTE Du JOUR! Crust Ingredients:

  • 1 1/4 cups flour

  • 1/4 teaspoon salt

  • 1 stick butter

  • 1/4 cup ice water

Crust Instructions:

  1. In a bowl combine the flour and salt.

  2. Cut in the butter until the mixture resembles course crumbs.

  3. Slowly stir in the water, mixing with a fork, until it forms a ball.

  4. Wrap in wax paper and refrigerate for at least 20 minutes.

  5. Meanwhile, get the peaches ready.

Filling Ingredients:

  • 4 cups sliced fresh peaches

  • juice of one lemon

  • 1/2 cup flour

  • 1 cup sugar

  • (or a bit less if the peaches are super sweet)

  • 1/2 teaspoon cinnamon

Filling Instructions:

  1. Toss the peaches and lemon juice in a large bowl in a small bowl blend the flour, sugar and ground cinnamon.

  2. Add to the peaches and gently mix.

  3. On a pastry mat or parchment paper, roll out the dough to a 12 inch circle

  4. Place on a baking sheet.

  5. Pour the peaches in the center of the crust and spread out leaving an approximate 2 inch border.

  6. Fold edges of crust over the filling.

  7. Lightly brush the edges of the crust with 1/2 tablespoon cream and sprinkle with sugar.

  8. Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.

  9. Cool before serving.

Sally Mara Sturman is a New York City illustrator whose images frequently appear here in YogaCity NYC. (See the three peaches above!) For more delightful images, visit her blog or

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