All of a sudden it’s summer and things are growing! I’m not sure how
spring went by so fast… it seems like over night the farm went from
a brown/grey dirt patch to a lush bright green garden! It’s crazy how
many things and how much has grown just from Calvin and Peter working
the land – I must say I’m very impressed. Grass and weeds are
everywhere and we even have some food! Raspberries are popping up on
the bramble bushes – red, purple and yellow! Some veggies are ready to
pick – already made a salad from radishes, shallots and baby kale.
Meanwhile, the North Fork went from shuttered winter to open for
business summer. All the restaurants and attractions (aka the mini
golf place) are open and the summer crowds are coming out every
weekend. All the other farm stands are open for business and we
finally have a bounty of local produce – garlic scapes, kale, herbs
and hella zucchini. We’ve been making crazy fresh meals every night,
and on nights when we eat early enough ( we usually don’t eat till 10
pm) we even eat outside al fresco!

I have to say, I liked the North Fork in the winter but I love it in
the summer. It’s so nice to lounge by the pool or on the beach all day
and then just walk to the nearest farm stand to make dinner. It’ll be
even better in August when I can have Calvin pick our dinner from all
the veggies he grew himself!

Today I’m sharing a recipe I’ve already made several times this season
– sungold and corn salad. TBH almost none of the ingredients are
available locally (corn and tomatoes usually aren’t in season till the
end of the summer on Long Island) but its’ just so yummy and fresh I
can’t stop making it. It’s also a real crowd pleaser, super simple and
most importantly, can be made ahead of time! In the summer, I don’t
want to be in the kitchen for hours, I just want to have light and
simple meals that don’t require to much cooddeling. This is one of
those recipes.Though there are a few steps there are only a handful of
ingredients. This recipe is based off of one I read in Food52 a few
years back but I’ve tweaked considerably.

As per usual, recipe and farm photos below!

SUNGOLD, CORN AND ROASTED SUMMER SALAD ONION SALAD

INGREDIENTS

3 ears of corn – sweet corn is preferable if you can find it
1 large onion, roughly chopped
1 pint Sungold Tomatoes (those sweet little yellow guys), halved
4 scallions, thinly sliced
1 tbs olive oil
salt and pepper

PREP

1. Boil water and set oven to 375 degrees F

2. Chop onion and spread out on a cookie sheet – cover with olive oil,
salt and pepper and roast for about 30 minutes – until pieces are
cooked and slightly brown. Let onions cool so they can be handles and
then place in a large bowl.

3. Shuck corn, snap or cut cobs in half and boil for three minutes.
Let cool then carefully cut kernels off the cob and throw into the
same bowl as the onions.

4. Add halved sungold and thinly sliced scallion.

5. dress with 1 tbs of olive oil and salt and pepper to taste. Eat
right away while slightly warm, keep out and enjoy at room temperature
or refridgerate and eat later. It’s all good!