Chef David Wolfe does pop-up restaurants -- a restaurant that appears for one meal then disappears. To get on his mailing list, email him at firstname.lastname@example.org. He is the executive chef at the Rose Cafe. He likes to make a fresh fruit salsa (he'll send recipe) with dead-ripe peaches and apricots plus sweet onions, mint and chiles.
Rough Cut Summer Fruit Salsa
The success of this recipe relies on the ripeness and flavor profile of the fruit. Have fun in the combinations--think color, flavor and texture.
4 whole ripe stone fruits
1 Cup fresh berries or pitted halved cherries
1/4 of a medium sized sweet onion
1 red bell pepper
1/2" piece of fresh ginger
1 jalapeno (optional, and only half will be used)
1/4 cup julienned basil or mint
1 Tablespoon extra virgin olive oil
2 Tablespoon good quality white balsamic vinegar
1/2 tsp salt
1/2 tsp freshly cracked pepper
Up to 4 hours before serving:
1. Roast the jalapeno whole. While doing steps 2-5, gently turn on flame until charred and soft.
2. Halve each stone fruit. Pit, then slice lengthwise into 1/4" thick segments. Place into medium sized mixing bowl.
3. Add berries or cherries.
4. Thinly slice the onion lengthwise and add to bowl.
5. Seed and thinly julienne the red pepper in 2" long strips. Add to bowl.
6. Remove jalapeno from stove and let cool. Peel charred skin. Seed and finely dice the pepper and add to bowl.
7. Julienne basil or mint and add to bowl.
8. No more than 2 hours before serving, drizzle with olive oil and vinegar.
9. Add salt and pepper.
10. Gently mix all ingredients just until colors are evenly distributed. Can be served immediately or refrigerated for a couple of hours. Serve with fresh grilled fish.
Farmer Phil McGrath brings in fresh flagolet beans. These are shelling beans that look very much like green beans. McGrath also sells haricot vert and haricot jeune delicate French green beans. Also, look for black edamame beans. These are fresh and very rare.
Music Break: 90% Of Me Is You by Amral's Trinidad Cavaliers Steel Orchestra