It’s the Little Things

That is such an overused expression but perhaps it’s because there’s so much truth in it.  I mean, what would pancakes be without pure maple syrup?  What’s the ice cream sundae without the cherry on top?  What’s my day without a single cup of coffee?  Sometimes it’s the little things that make the big things bearable.

It’s no secret that I’ve been having a rough time these days.  And the thing that keeps me going?  Thursday.  Every Thursday there is a small but beautiful farmer’s market directly outside my office building.  There’s also a rather attractive man who operates one of the produce stalls but that’s an entirely different matter.

Each Thursday, rain or shine, I look forward to it being there.  For some time, I was lured there by the sweet garlic scapes.  Then I became curious about some lemon basil (a single item).  Later there was purple basil (I still don’t understand).  After that there was green garlic, organic honey, and now there seems to be squash on the horizon.   Each week I go out there on my lunch and prowl the entire market. I usually return to my desk with my purse stuffed full of potent smelling stalks and herbs.  I’m still too embarrassed to just bring a proper shopping bag, although I think my new co-workers are finally catching on to the fact that I come back from my “lunch” only to eat lunch at my desk.

Anyway, this farmer’s market is probably the highlight of my work week.  I’m giddy out there.  If you could see the pure and simple joy that the market brings me you would expect that I would smarten up and spend all my waking moments there.   Recently, it’s become a friend date with my only co-worker who is clued in on where I disappear to each Thursday afternoon.  This is a man who is not even particularly interested in such things yet each Thursday he walks in with extra pep in his skip.  He cheerfully smiles big upon seeing me and says, “Thursday!  Farmer’s market, later?” in his jolliest voice.

He knows that it means to me.  He’s also recently discovered the baked goods stall.  You know all the bits that break off when transporting cookies?  The edges and crispy parts?  Well, they call ‘em “cookie crumbles” and sell an entire heaping parchment bag full of them for one single American dollar.  One dollar, people!  One U.S. dollar gets you all different sorts of cookies- chocolate chip, oatmeal raisin, etc.  I usually buy with the intention of sharing but that doesn’t always work out.

Last Thursday we embarked on our weekly farmer’s market walk and we were deep in conversation.  Let’s be honest, I was probably deep into my list of complaints while my co-worker friend was politely obliging me, when this man with an outstretched arm, causally offered us a tortilla chip with some sort of salsa piled on top.  We dutifully accepted, mumbled an obligatory “thanks” and kept walking.  As we  moved on I heard salsa man trail off, “it’s made entirely from ingredients that can be found right here at the market…”  It was mid-bite when we both stopped dead in our tracks.  I looked up and said, “oh. wow.  oh. wow, this is good.   Really.  Good.”  Just like that, in incomplete sentences.  My friend turned toward me wide-eyed and said, “This IS good.”  We immediately marched back in hopes of a recipe.  We met chip man, who stood with a knowing look in his eye, and offered us another one.  I shoved it into my mouth while complimenting him and snatching up as many “farmer’s market recipes” as I could.  I professed my love for his salsa and he smiled kindly and said, “happy you like it.”  That’s the thing about those farmer’s market types- they usually know how good they have it,  although I suspect they still secretly love people gushing about it.

The recipe was for “Stone Fruit Salsa with Tomatoes and Basil” and while it included all incredibly common ingredients that I love, respect, and use daily, it’s not the sort of thing that I would have ever been tempted by if I were just flipping through recipes.  There’s just something about combining peaches and tomatoes that wouldn’t have necessarily sparked interest in me.  But I’m wrong for that, and I don’t mind saying so.

It’s so refreshing with just the slightest twinge of tartness.  I opted to use the ginger and it adds the most subtle spice while rejuvenating all the other fruit.  There is also something insanely delightful about the slight bitterness of a perfectly ripe tomato when paired with the sweet mellowness of apricot.  I used a combination of apricot, nectarine, and peach because I couldn’t choose among them.  The lemon creates little bursts of brightness throughout but they are quietly tamed by the underlying cilantro, sweet basil, and mild parsley.  I can only imagine what a wonderful addition this would be to any salad.    It’s perfect for summer.  It was also perfect for me- no measuring!  Just quantities and some instructions for half of this and a bit of that.  I thought the chopping would be a bit of a hassle but the fruit was so perfectly ripe that it was effortless- it just fell away from the pit and practically diced itself.

The only trouble is I might have mentioned to co-worker friend that I’d be making some this weekend and that I’d bring him some.  The unfortunate truth is we ate all.  This is sort of astounding considering my surprise at how large the quantity of salsa it actually made was.  Next time, co-worker friend, next time.  And there will certainly be a next time.  Oh, and if you’re reading this adorable-man-who-works-at-the-Lincoln-Center-Farmer’s-Market-from-some-farm-in-upstate-New-York,  I’m available for you to cook me dinner anytime.

Stone Fruit Salsa with Tomatoes and Basil

by Neil O’Malley

3 ripe but firm stone fruits: nectarines, peaches, or apricots (4-5), or any combination, pitted and diced

3 large tomatoes, cut into large dice

1 red onion, minced

2 cloves garlic, minced

20 leaves basil, ripped

1/2 small bunch cilantro, roughly chopped

1/2 small bunch parsley, roughly chopped

1 Tablespoon minced fresh ginger (optional)

3 lemons, juiced

1/4 olive oil

Salt & Pepper to taste

Combine all ingredients in a large bowl.  Let sit for 15 minutes while flavors combine.

*Great with salad greens or underneath grilled fish, chicken, or pork.  If making ahead, add fruit just before serving.

The Herbs

The Fruit

More Fruit

Garlic, Onion, & Ginger

Preparing for a mix

Finished Product