
My summer has been dotted with trips to the Tucker Square Greenmarket. Almost every Thursday I walk down with a big empty bag and then take the subway back to my apartment. I walked back the first few times, but quickly gave up on it, mostly because my bag got too heavy and really, I could barely wait to get home and dig into the spoils of my farm market adventure — ripe plums and heirloom tomatoes, fresh baked bread, my latest favorite cheese (Frolic from Bobolink Dairy), berries, apricots, cucumbers, basil and of course, fresh peaches.
Fresh from the farm fruits and veggies make me very happy. It’s like holding the energy of the sun that went into creating these amazing bounties of nature right in my hands. And, unlike most grocery store sprayed-to-the-max stuff, you can actually smell these fruits. Anyways, back to peaches. I’ve had peaches in many forms and in many dishes before, but what the peach farmer told me opened up a whole new world of deliciousness for me. Peaches in a sandwich!
Yes, peaches with cheese, cucumbers, tomatoes, fresh basil and a teensy dash of salt and pepper and a little sprinkle of olive oil, all held together between two slices of fresh baked bread. Nothing else. Nothing more. And, as fall rolls around, I’m going to miss summer a bit more than usual this year.