Category Archives: dip or spread

Fresh Sweet Corn Relish: a “no cooking needed” recipe!

picture of recipe ingredients
The ingredients, with option olive that I did not use for the market demo

In honor of the summery weather and full harvest time, I made a fresh corn relish highlighting a number of veggies along with, of course, fresh corn. It was a bit hit! And, for once, I made the recipe as written. Well, almost. <grin>

Quick, easy, tasty, it can be a side dish, a dip, a topping or garnish for fish, (salmon comes to my mind) pork, or whatever strikes your fancy. Here it is, with a few notes.

2 cups fresh corn kernels from the cob (I used 4 ears) *
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup finely diced tomatoes
1/3 cup deseeded, deveined, finely diced jalapeno or other hot pepper.**
1/2 cup white vinegar
2 tablespoons chopped fresh basil (or 1 tablespoon dried – use the olive oil if using dried basil)
1/2 teaspoon minced garlic
1-2 tablespoons olive oil (optional)
salt & pepper to taste

* Click HERE  for a video showing how to get kernels off the cob without the mess!

**I used moon peppers, more commonly called Bishop’s crown peppers, from Flats Mentor Farm.

Toss together the corn kernels, finely diced red bell pepper, red onion, tomatoes, and hot pepper.

picture of fresh corn relish
Ready to eat!

Mix the vinegar, salt, pepper, and basil together in a separate bowl and then add to the veggies and toss to cover.

It is ready to eat, but you can also store, covered, in the fridge for up to 4-5 days or more, but keep an eye on the tomatoes!

samples in cups

No Cook Tomato Sauce / Bruschetta Spread

It was a muggy day and the weather was iffy, so I went for a simple concoction, albeit I did toss my intentions to go electricity-free and used a food processor instead of dicing and mashing to make a thick tomato sauce that could double as a spread for bruschetta.

I got both big tomatoes and fresh basil from Kelly’s Farm and cherry tomatoes, fresh garlic, red scallions, and parsley from Farmer Dave’s, using only olive oil, plus salt and pepper to taste from my “bag of tricks” of pantry items.

I was basing the recipe on one I had seen asking of 2 and 1/4 lb tomatoes, and, between two big tomatoes and a pint of cherries, I think I used about that. And, I used a bit more than a tablespoon of chopped garlic since it was so fresh and juicy that I felt the sauce could use extra. NOTE: when using very fresh, young garlic, the bulbs are not fully developed in to separate cloves, nor is the skin dry and easy to remove. But, sharp knife takes care of that! And oh, it tastes so good. I ate a clove raw.

The secret ingredient

The original recipe did not call for red scallions, but they were so pretty that I just had to grab a bunch, and I think they added that “special something/secret ingredient” flavor and texture to the end product. As to parsley, no one had pre-cut available by the time I “shopped,” so I purchased a plant for my home from Farmer Dave’s and picked what I needed fresh from the plant.

Here’s basic the recipe:

  • 2 1/4 pounds fresh, ripe tomatoes
  • 1/4 cup fresh basil leaves
  • 1 tablespoon flat leave parsley
  • 1 tablespoon chopped garlic (typically two cloves) or more to taste
  • 2 tablespoons sliced (dice size) red scallion, red part only (optional)
  • 1/4 cup good quality olive oil

First, cut the cherry tomatoes in half and the larger tomatoes in quarters and squeeze out the seeds and as much pulp and juice as you can. (Because this sauce is not cooked down, it is crucial to remove as much liquid as possible from the tomatoes so you don’t end up with a soupy mess.)

Put all the tomato pieces in a food processor and process for 15 seconds or more to create a mealy texture and remove to a strainer over a bowl to catch the liquid. (don’t dump the liquid – it tastes great as a beverage!)

While the processed tomatoes are straining, remove all stems from the basil and parsley before measuring, with the leaves somewhere between loosely and tightly packed, chop your garlic and scallion, and get your olive oil ready to measure.

Ready the final step

Put all the veggies and the olive oil in the processor and process away for, perhaps another 10-15 seconds. It really does not take long and you do want to leave some texture.

Then, add salt and pepper to taste. I used about 1/3 teaspoon of salt and that popped the flavor just right for me. But always stir well and taste and don’t be afraid to add just a bit more at a time until it reaches that “aha!” point.

And, that’s it! Mix it with hot or cooled cooked pasta and top with some Parmesan cheese, if desired, spread on a baguette slice and top with fresh mozzarella, or use as a base for pizza. To ramp things up, put it is a sauce pan to cook it down a bit and add several tablespoons of butter for a decadent but so worth it addition to anything calling for a rich tomato sauce.

Samples offered at the Market Kitchen Tent

While you are at it, take advantage of the summer bounty of freshly picked tomatoes from all our local farmers and make and freeze a few batches for a cold winter day.

Strawberry-Rhubarb Spritzer and Bruschetta with Tomato and Scallion

Suman started of the season with some light and refreshing recipes, one for a delightful beverage and one for a light and tasty brushetta that I bet would go great with some light flavored cheese on a slice of bread!

Click on the pictures below to go to the recipes created at our  June 16, 2018 Market Day.

Suman also posts the recipes that she creates at our neighboring Melrose Farmers Market on forkonaroad.com as well as many of her other recipes and cooking tips.

Wakefield – Sparkling Strawberries

Wakefield – Tasty Tomato