Late Summer Eats: Recipes with Corn, Peaches, and Tomatoes

Inside the Ingredients

Our last month of uninterrupted summer has come to an end. Back to school is upon us, but fear not; the bounty of summer is now coming to harvest. Your favorite farm market or local co-op will have everything you need to make these summertime recipes.

Check out Altonen Orchards on M-72 for sweet corn, ideal for the freshest corn cakes. Find sunkissed peaches at Cherry Street Market, perfect for the sassiest salsa. And last but not least, shop Gallagher’s Farm Market for the finest green tomatoes. Make the most of these late August days that can’t be beat when paired with fresh and inventive meals.

Corn Cakes with Peach Salsa

This savory, spicy, and cheesy pancake with sweet salsa takes breakfast for dinner to a new level.

Corn Cakes Ingredients
3/4 cup milk
1 large egg
2 large or 3 medium ears of corn, shucked
1/2 cup sliced scallions
1 jalapeño, finely diced
1 cup grated sharp cheddar
1 teaspoon apple cider vinegar
1 1/2 teaspoons salt
2 teaspoons dried onion or 1 teaspoon onion powder
1/2 teaspoon garlic powder
Few shakes of cayenne pepper
1/4 teaspoon smoked paprika
1/8 teaspoon freshly ground pepper
3/4 cup cornmeal
1/2 cup flour
Vegetable oil, for frying

Peach Salsa Ingredients
4 ripe peaches, cut into small bits
1 jalapeño, finely diced
10 fresh basil leaves, cut into thin strips
1/4 red onion, finely diced
Scant 1/4 teaspoon salt
3 tablespoons lemon juice

To make the salsa: Combine all the ingredients in a medium bowl. Toss gently to combine. Refrigerate for at least one hour before serving.

To make the corn cakes: In a large bowl, whisk together the milk and egg. Add the corn through the vinegar, stir to combine. Sprinkle over the salt through the pepper, stir again. Add the cornmeal and flour, mix until well combined. Heat a cast iron skillet over medium heat until hot. Add enough oil to thinly coat the bottom of the pan. Once hot, use a 1/4-1/3 cup to scoop batter into the pan. Gently flatten with the back of a spoon to make 3-inch or 4-inch round, 3/4-inch thick pancakes. Cook two to three minutes per side until golden and cook through. Add more oil between batches if needed. Serve with peach salsa, sliced avocado, and sour cream.

Fried Green Tomato Sandwich

The BLT gone rogue, with a fresh fried take.

Ingredients
1 large or 2 medium green tomatoes
1 1/2 cups panko breadcrumbs
1 1/2 tablespoons Bob’s Red Mill Egg Replacer (or 2 beaten eggs)
Olive oil, for frying
12 slices bacon of choice*
1 lemon
Salt & pepper
Lettuce
Mayo
Four 9 Bean Rows Ciabatta Rolls, cut in half and toasted

To make the sandwich: Start by cooking your bacon until crispy. Set aside while you prepare the rest of the recipe. Slice the tomato(es) into 1/2-inch thick slices—you will want at least eight slices.

Place breadcrumbs in a shallow bowl, set aside. In a small bowl, mix the egg replacer with 1/4 cup water. Let sit for one minute. Dip both sides of the tomato in the mixture, then dip both sides in the breadcrumbs. Heat a skillet over medium heat. Once hot, add 2 tablespoons of olive oil. Carefully add the breaded tomato slices. (You may need to cook them in batches so they do not overlap.) Cook two to three minutes per side, until nicely browned. Add more oil between batches if needed.

Spread mayo on each side of the ciabatta rolls. Add lettuce, three slices of bacon, and two fried green tomatoes to each bottom bun. Finish the tomatoes with a squeeze of lemon juice and salt and pepper. Add top bun, then dig in!

*For plant based, seek out Lightlife Smart Bacon from Oryana in Traverse City.

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