Wheat and I recently signed up for our local farm stand Harvest Moon’s Farm to Table program. We signed up to receive a half bushel of certified organic vegetables each week, and last week was our first week.
A half bushel is quite a bit of veggies! All spread out:
In the box: fresh English peas (in hull), two baking potatoes, baby portabello mushrooms, a head of lettuce, two Vidalia onions, three ears of sweet, sweet corn, blueberries, rainbow chard, and of course, Georgia peaches.
Everything so far has been DELICIOUS, and I love that we are not only supporting a local business, but local farmers, too. It’s also spurred me to be a little more creative in the kitchen, since we don’t want to let anything go to waste. As I was pickin’ the peas, I realized they were way too pretty to cook. Roll that beautiful bean footage! (I couldn’t resist.)
We’ve had my famous mayonnaise corn already a few times lately, so I had to come up with something else to do with it. I wish I had taken pictures of the ears of corn themselves – the kernels were huge and juicy. And since the peas were so sweet on their own, I decided they would be better together. So I cut the corn kernels off the cobs, mixed them up with the peas and some chopped green onion, and seasoned them lightly. And thus, a sweet and fresh side dish was born.
Fresh Pea and Corn Salad
– fresh English peas, shelled and rinsed
– fresh sweet corn, cut off the cob
– one bunch green onions, finely chopped
– 3 Tablespoons rice wine vinegar
– 2 Tablespoons vegetable oil
– S&P and Cavender’s Greek Seasoning to taste
Mix it all up and let the flavors get married in the fridge overnight. DELICIOUS alongside a fresh ‘mater sammich. :)
If you’re interested in signing up for your own half bushel (or quarter bushel, or whole bushel), Harvest Moon delivers to Bainbridge, Cairo, and Thomasville, or you can pick it up at Harvest Moon on Thomasville Road, across from the Bainbridge High School. No, they did not compensate me for this post. I just <3 fresh veggies and nice people.