Water Buffalo Mozzarella

and picking peaches in New Jersey

Last week when driving by the field where this landscape was painted I discovered that a herd of grazing water buffalo had moved in.  The Riverine Ranch, a producer of buffalo mozzarella, yogurt, kefir, and brie from the milk of the water buffalo, is nearby, but I had never seen their animals in this particular location. When I stopped by the shop at the farm to purchase some mozzarella, the farmer informed me that they were grazing their water buffalo on various farms in the area. They sell their wares primarily at Greenmarkets in New York City so the shop is very minimal with a couple of large refrigerators like you would find in a deli, and dozens of coolers that I assume are for packing up to go to market. Since the farmer came out from the back donning a hairnet, I did not want to ply him with too many questions as I was clearly interrupting the cheese-making. 

Water buffalo seem to be curious, gentle creatures with curling horns and long eyelashes. They are native to the Indian subcontinent and Southeast Asia and have been domesticated for over 5,000 years. The Campania region of Italy is renowned for its buffalo mozzarella that are milked from late April through early January. The animals are said to produce such a rich, creamy milk thanks to the fact that they graze out of doors.

My friend Angela drove all the way out from Astoria, Queens so that we could go peach picking on Sunday.  The timing was perfect for me to pair fresh peaches with buffalo mozzarella in a salad. Angela and I met in the 80’s when we were each dining alone at a little french bistro (she maintains it was Vietnamese) in Paris. We have been friends ever since. We drove to Treelicious Farm where I have picked peaches and apples in the past. The orchard is very picturesque. The parking lot was virtually empty, we got some directions for walking to the peach trees, and set off. Unfortunately, we never found any peach trees, apples only, and on our return walk crossed paths with a family that had not found any either.  We all went back to the barn and purchased peaches picked by the farm hands. It was a lovely, but dusty walk, and now I had the ingredients for my salad.

Fresh peaches and tomatoes are generally paired together in a peach Caprese salad, so feel free to add them if that appeals to you. Also, many recipes call for balsamic vinegar, but I find that the juice from the peaches serves as a dressing along with the olive oil.

Ingredients

1 large peach, peeled and sliced

arugula, 3 handfuls

4 oz. fresh mozzarella, water buffalo if available

Fresh basil, about 1/4 cup loosely packed

1 T. olive oil

pinch kosher salt

Directions

Place arugula in a salad bowl. Wash the peach and peel over the bowl so that the juice drips onto the arugula. Add wedges of mozzarella and chopped basil. Toss with olive oil and salt.

Two servings.

All art and photos by Vicki Smith

Thanks for reading,

Vicki

p.s. Remember, the deadline for emailing (vicki.smith.art@gmail.com) me your Bingo game board has been extended to September 10.