We’re already about halfway through summer (if you can believe it!), and each week more new produce arrives at farmers markets! Last week, vendors arrived with a bounty of sweet corn. You can find corn from Creasman Farms (Asheville City, Black Mountain, North Asheville, and West Asheville markets), Lee’s One Fortune Farm (Asheville City, Black Mountain, East Asheville, North Asheville and West Asheville markets), Gibson Berry Farm, McConnell Farms (both at North Asheville Tailgate Market), Smallholding Farm (East Asheville Tailgate Market), and more vendors within the coming weeks!
This delicious chilled sweet corn and bell pepper soup is a great way to beat the summer heat! Start by cutting the kernels from four ears of sweet corn. Scrape the liquid and remaining pulp from the cobs into a separate bowl. Melt two tablespoons of butter in a saucepan over medium high heat, add two chopped bell peppers and one chopped yellow onion, then cook for about four minutes. Stir in two-and-a-half cups of corn kernels, two minced garlic cloves, a teaspoon of salt, and half a teaspoon of black pepper. Continue to cook for another four minutes. Add one-and-a-half cups of water, and the reserved corn pulp, then bring to a boil. Reduce heat to a simmer, and cook for another four minutes. Transfer the contents of the pan to a blender, add a few tablespoons of olive oil, and process until smooth. Pour through a mesh strainer into a bowl, discard the solids, and stir in a teaspoon of white wine vinegar. Chill for at least four hours before serving. Sprinkle the remaining half cup of fresh corn kernels on top of the soup, and enjoy!
This classic cajun side dish is packed with flavor, and will easily complement whatever you’re grilling out this summer! Slice the kernels from four ears of corn, making sure to get the corn’s juices into the bowl, and set aside. Heat olive oil in a large pan over medium heat, then add the corn, one chopped yellow onion, one chopped red bell pepper, one chopped jalapeño pepper, one tablespoon of cajun seasoning, and salt and pepper to taste. Cook for about 10 minutes, until ingredients start to soften and caramelize. Add a quarter cup of chicken or vegetable stock and simmer for 10 to 15 minutes, then add half a cup of heavy cream and simmer for another two minutes. To make this dish vegan, just add another half cup of vegetable stock. You can also throw in other seasonal vegetables like tomatoes or okra, or even add in some cooked chicken or ham to make this a main dish!
This corn salad combines some of the season’s best produce for an incredibly simple and delicious salad! To a large bowl, add two large, chopped heirloom tomatoes, one diced peach, and one cup of fresh corn kernels. Toss these ingredients together with any vinaigrette dressing and a bit of salt, then top with some feta and black pepper and serve!
At farmers markets now you’ll also find peaches, watermelon, cantaloupe, blackberries, blueberries, summer squash, potatoes, cucumbers, carrots, beets, radishes, mushrooms, and greens like lettuce, kale, and bok choy. Markets are also stocked with a variety of plants, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.