I know I’ve said it a thousand times but it bears repeating: the farmers market is one of my favorite places. Especially when this season rolls around.  A rainbow of colors hits you when you walk in and it just gets better week after week in the summer.  All of my favorites are either in season now…or just about to enter peak season!

I don’t know about you but I can’t get enough vegetables in the steamy, sizzling summer months.  I think it’s been this way all of my life. Even though we didn’t have a home garden when I was growing up, we always seemed to benefit from others who did.  Lots of fresh green beans, cucumbers, squash, all shapes and sizes of peppers, and corn.  I’m not forgetting about the tomatoes but I’m saving them for another day…they are just coming to perfection so stay tuned.

Today, I’m turning my curious attention to corn and summers bounty of delicious vegetables.  A beautiful display caught my eye last week when I was visiting my local farmers market and I couldn’t resist.  Now I must confess, corn isn’t exactly one of my favorites but for some reason, I had a “food memory” moment and my thoughts went back in time to my Mother’s delicious Corn Salad.  It made it into the “notebook” and I knew I had to try it for myself.  

For those of you who don’t know, the “notebook” is a collection of recipes my mother lovingly wrote for me–in her perfect cursive handwriting.  She gave it to me years ago, in 1995 actually, when Steve and I were newly married.  And it truly is a notebook…a bone fide spiral-bound, college rule, bright yellow, theme book purchased, no doubt, at the Frankfort PicPac just a few blocks from her house in Frankfort.  The pages are tattered and splattered a bit but that’s only because it’s well loved. I’ve pulled it out so many times to read through it. Sometimes to find a recipe, other times just to feel connected to my Mom.  For those of you who have lost your mother, you know what I am talking about. She even wrote me a short note at the beginning…”Dear Mary Kathryn” it begins because that is what she always called me. Never Mary or MK…always Mary Kathryn. She reminded me that most of the recipes are easy and ones that she had made through the years. She also let me know that there are a few newer ones that she thought I should try. 

So try I am. With the fresh ears of corn and a couple of other summer veggie finds from the market, I am making recipe #18.

She called it a Fresh Corn Salad but with it being chocked full of veggies I am renaming a Summer Vegetable Salad.  It’s a recipe from Southern Living and it’s perfect for summer. Enjoy!

This is the perfect summer recipe. No oven to heat up the kitchen!  I was really a bit skeptical at first but I must admit it is really, really delicious.  Surprisingly so!

I also have a few other deliciously satisfying recipes for fresh corn.  Check out Crab Chowder with Corn from the a favorite from our website.  Soup isn’t everyone’s go-to in the summer, but for me, soup is a go any time of the year, and this is especially good when fresh crab and fresh corn are in season.  This, too, conjures up a food memory.  One of my family’s favorite destinations is Asheville, North Carolina, and every trip there we eat at Corner Kitchen in the Biltmore Village. They serve a delicious menu and this Crab Chowder with Corn is my interpretation of this rich, creamy chowder.

Featuring a little less on the corn and more the squash, check out my recipe for Summer Squash Casserole, a delicious Southern classic dish from my Aunt Jody, who pulled out all the stops to hide the squash in this dish: cheese, butter, and everyone’s favorite cracker, The Ritz. Also, you may recall, I am fascinated with the pattypan squash, which is featured in my Pattypan Herb Bread. 

What are some of your favorite summer veggie recipes?  I’m always curious about new flavor and taste combinations.  Send me an email with a fave recipe and I will share it here.  Just like a good Southerner shares her garden vegetables.

Cheers!

MK