Tuesday afternoon with a bag in hand I arrived to pick up my first basket of the semester from the Intervale Food Hub.
The day before I had received a newsletter that detailed what I should expect to find inside.
I was pleased to find a basket sitting perched on a table labeled “Fisher.” Inside was a gorgeous array of farm-fresh goodies just as the newsletter had promised.
Back in my dorm, I dug into the organic treasure chest that sat before me: cabbage, carrots, cilantro, cherry tomatoes, shallots, corn and for a kick of spice, some hot peppers.
Although all the ingredients were at peak freshness, it was the cherry tomatoes, sweet corn, peppers, huge shallots and fragrant cilantro that stood out to me. These are the perfect ingredients for a summer salad, just what we all need to hold on to these last few days of summer.
3 tbsp olive oil
2 tbsp vinegar, apple or white wine
1 large shallot, finely chopped
2 ears of corn
1 pint cherry tomatoes, halved
1 jalapeno, diced (if you want less heat, use less pepper and remove the seeds)
Handful of cilantro, roughly chopped or shredded
Salt and pepper, to taste
- Heat 1 tbsp of oil in a medium sauté pan. While that heats, remove the kernels from the corn cobs by running a knife down the sides.
- When the pan is hot, add half of the diced shallot to the pan, stirring frequently for 30 seconds to 1 minute, until the shallot is fragrant. Add the corn and a sprinkle of salt and pepper. Allow corn to cook for 4 to 5 minutes, stirring occasionally.
- In a medium bowl, mix the halved tomatoes and diced jalapeño together. Add the warm cooked corn and shallot mixture to the bowl and sprinkle with salt and pepper.
To make the dressing:
- Add remaining shallot to a small bowl. Add vinegar and a sprinkle of salt and pepper. While whisking, pour in remaining 2 tbsp olive oil.
- Pour over salad, add a handful of cilantro and mix. Add salt and pepper or more vinegar to taste.