I went to the local organic/farmers’ market for the first time since all of “this”, and the line at 8am showed me two things.

1. People are tired of not doing community activities
2. People are getting bored pretty damn early in the morning

I mean, why not? That’s the entire reason I was there! I did make some pretty solid sauerkraut from a head of purple cabbage, although the well-meaning purchase of dandelion greens (the new hot green!) was wishful thinking and went into the trash eventually. I have no problem eating weeds.. just faced with the dauntingly giant bundle of weeds, I lost my nerve. I am convinced that, at least for blue-collar Boston kids like me, the farmer’s market is mostly a place where we lie to ourselves. In one day I went from almost zero food waste to a barrel full of rotten plants. The strawberries, most of them, fared better and ended up in a syrup. The passionfruit, what was edible at least (much of it was empty husks when I got home!), I transformed into a syrup of the gods!

It was easy, really. Just spoon out the guts of the passionfruit, add sugar to cover, and muddle the whole mess with a spoon. Let it sit, covered, in a warm space until the sugar and fruit become a syrup. Push the mess through a fine metal strainer until only bare seeds remain. Sweeten to taste, and “Bob’s your uncle!”

This stuff is pretty great on anything, but I turned it into Margaritas.

So, once you’ve made that syrup, here’s the recipe.

• 2 oz reposado tequila
• 1/2 oz triple sec or curacao
• 1/2 oz passionfruit syrup
• 3/4 oz fresh lime juice

Shake, strain into a salted glass

For extra credit, garnish with spent passionfruit husks filled with a about 1/4 oz of syrup and a splash of tequila, lightly mixed! Trust.