When I bought the peaches, they were hard as a rock. With skins taught and flesh green, they had barely any scent and little appeal. "Just you wait," the woman at the Crow Farm stand in Sandwich laughed. "By tomorrow they'll be soft as anything."
I made the purchase on faith. Sure enough, just 24 hours after leaving the branch, the fruit was supple and juicy, slighting beneath the firm grasp of my fingers and bruising under their weight.
I slipped the peaches from their basket, whisked them into the kitchen, and prepared to chop. I was hoping to grill fish for dinner, maybe a cut of striper or cod or a skewer of scallops. With a basket of fingerling potatoes waiting to accompany the catch, all that was missing was a fresh salsa to top the meal off.
Peach skins gave way to pit as I sliced one and then two of the ambrosial orange fruits down to the core. Chopping slices into a fine dice, I threw them in a bowl with a dash of balsamic, a bit of honey and mustard, and a touch of oil to marinate. Next came the green pepper, thin sweet shell minced into a fine green dust, and finally the leaves of a handful of fresh cilantro.
Between the bass, the whipped potatoes, and the soft tang of the salsa, it was about as good a local dinner as a Cape Codder can get.
Finely chop 2 ripe peaches, removing pit, and one sweet green pepper. Marinate in a dressing of 1 tablespoon balsamic, 1 teaspoon fresh minced cilantro, 1 tablespoon oil, a dab of honey, and salt and pepper to taste. Serve chilled over fresh grilled fish.