There is nothing like fresh vegetables right out of the field to kick up any meal. They can also BE the meal. But this little dish is easy enough to make and can be side dish, a nacho topper, a salsa, or a salad.
It’s super easy to make and doesn’t take very long to prep. If it can sit in the refrigerator for a few hours before you serve it cold that would be best. But you could also heat it up to help meld the flavors and use it as a side dish with chicken or pork. It would be great on tacos too!
Whenever we make this dish we use the rule of three: For every ear of corn you will want to use 1 tomato, 1 jalapeno, and 1 clove of garlic. This will render this dish quite spicy and if that’s not your thing you can easily replace the jalapeno with a less spicy pepper like a banana pepper or a bell pepper.
Start by cutting the kernels off the ear and place them in a bowl. We just rough chop the rest of the ingredients and put them in the same bowl and then toss with salt and pepper to taste. That’s it. But when these ingredients are fresh you don’t need to do much with it to make it taste great.
There’s no doubt that a little humidity can make you lose your appetite. When you’re finally hungry enough to eat, the last thing you want is something hot.
It was a little humid out today, maybe the first day we felt any humidity since the start of the warmer weather. Working outside and in the barn all day made for a hot one and even though it’s going to get way hotter, we just weren’t ready for it and it hit us like a ton of bricks.
When we need a quick cool snack we like pre-cooked and refrigerated sweet potatoes. They’re super easy to cook in the oven and they keep in the fridge for a week or more after being cooked.
You can just quickly salt them and eat them or go the next step which we did for our snack tonight. It took about two minutes to prepare and was delicious and nutritious.
Here’s our super simple recipe. This is a easy snack for adults and kids but could make a little appetizer for a dinner party with friends too.
What you’ll need:
4 precooked sweet potatoes (wash, prick them with a fork, wrap them in foil, and bake in the oven until soft)
1 cup walnut halves and pieces
4 Tbs dark honey (buckwheat honey is delicious!)
2 tsp kosher salt (or 3 tsp sea salt)
A few handfuls of chopped arugula or other favorite micro greens
What you’ll do:
Once the sweet potatoes have been cooked and cooled, cut them in half lengthwise and salt them. Place the walnuts on top and drizzle with the honey. The greens on top provide some color and a little bitterness to that sweet and salty.
Sometimes the simpler the better. We love quick and easy recipes like this one around here especially with our three girls! If you don’t have honey or don’t like it, you can always substitute with delicious New York State Maple Syrup.
Gabriel Sanders started cooking with Fisher Hill Farm produce and poultry almost ten years ago, and he’s been a huge fan of the farm every since. He is the chef and owner of Hearth and Cellar, a company serving seasonal food, including an annual farm dinner on Fisher Hill Farm.