A Salad That’s Like Summer in a Bowl, and Mark Your Calendar
Berkshire native Alana Chernila, local politician, mother of two, and author of the new cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas at the Great Barrington Farmers’ Market. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of what’s growing in our region. Right now, our farms and gardens are producing corn, nectarines, and basil, so here’s a recipe that combines all three. On top of that, it’s quick and easy, and you don’t even have to turn on the stove.
And please join us in congratulating Alana, whose cookbook just went into its fourth printing. You can do so in person at two upcoming book-signing events. On Friday, August 3, she’s one of the many local authors participating in the 16th Annual Booksigning at the Hotchkiss Library of Sharon. On Saturday, August 4, from 10 a.m. to noon, she’ll be doing a sauerkraut demonstration at the Pawling Farmers Market.
I’ve got this salad that I’ve made over and over this week. I’ve got to say that it’s one of the only things I’m interested in eating right now. Maybe it’s the combination of summer in a bowl that does it, maybe it’s that I’m holding on to the season? I’m not sure why it took me 32 years to eat raw corn, but better late than never. Did you know about this secret? Why didn’t anyone tell me?
So this is corn, nectarines, scallions, lime, salt, pepper, and basil. That’s it. It’s sweet and sour and crunchy and slightly reminiscent of a cocktail that I have yet to try. And it’s especially excellent on the potluck picnic table, so if you’ve got one of those this weekend, maybe it could make an appearance. Or if you’ve got a suggestion for what I could make when I’ve had enough of this, I would be eternally grateful.
Corn and Nectarine Salad with Basil
Serves 4 to 6 people, or just me if there is a bowl of it in the fridge all day
4 ears corn, kernels removed
2 nectarines, cut into 1-inch pieces
1 large scallion, whites and a bit of the green thinly sliced
6 leaves basil, sliced thin
Juice of 1 lime
Salt & pepper to taste
Combine the ingredients and stir to combine. Taste to adjust for salt, pepper, and lime juice. — Reprinted with permission from Eatingfromthegroundup.com . All text and photos copyright 2008-13 by Alana Chernila.