It has become a cliché to rhapsodize about the farmer’s market come summertime: mountains of colorful peppers, fresh from the field greens, tables of succulent tomatoes, heaps of sweet corn just begging to be eaten. Maybe the over-the-top, sensuous descriptions are getting a bit old.
Well, dammit, that’s too bad. I love the Greenmarket in the summertime (and fall). My heart starts to flutter as I walk by the crowded stands and am instantly overwhelmed by the bounty. My brain works overtime quickly calculating how many vegetables we could actually eat in a single week’s time. My wallet cries out in preemptive pain as it realizes that it will be completely empty by the end of the shopping trip.
My love is so pure, my passion so complete that I am beyond thrilled to be a volunteer chef at Tribeca’s Greenmarket on Saturday, Aug. 6. I will be sharing two recipes: peach salsa and zucchini-corn cakes with fresh-from-the-market ingredients. I’ll be there around 10, come by around 10:30 or 11 if you’d like to chat or try some food.
For those of you that can’t make it, here’s the super-simple recipe for the peach salsa. Choose peaches that are ripe, but not squishy. I like this salsa with chips (of course), on tacos, over chicken, salmon, or – my favorite – atop golden brown pork chops as in the photo above.
2 peaches, chopped into small pieces
1 jalapeno pepper (or to taste), finely chopped
3 Tablespoons chopped cilantro
2 scallions, chopped
juice of one lime
¼ teaspoon kosher salt
freshly ground pepper
Gently combine all of the ingredients in a medium-sized bowl. Taste for seasoning, adding more salt, pepper, and/or lime juice if necessary.
• Use red onion in place of the scallion.
• Substitute basil or mint for the cilantro.