Walla Walla Onions
Raw Wildflower Honey
Forbidden Fruit Orchard - Paradise
Harlequin Produce - Arlee
Terra Greens Produce - Manhattan
Three Fiddles Farm - Bridger Canyon
Amaltheia Organic Dairy - Belgrade
Hindu Hillbilly Farms - Alberton
Roasted Feta with Honey
This is a delicious appetizer or a simple summer meal for 2. Serve it with pita or crusty bread like a baguette, and late summer fruits like tomatoes and peaches if you like. A sprinkle of fresh herbs - thyme or mint - would be fitting here, too. Adapted from NYTimes Cooking.
1 4-oz block of feta, dabbed dry with a paper towel
1 Tbs olive oil
2 tsp honey
Freshly ground pepper
Pita bread, baguette, or other bread, toasted or warmed
Sliced peaches, tomatoes, roasted beets, nuts, and any other accompaniments that you like.
Preheat oven to 400. Use a small oven-safe dish or pan with a rim, and line with foil if you want to transfer the cheese to a plate after baking. Place feta in the dish and cover with olive oil using a pastry brush, small basting brush, or the back of a spoon. Bake 4-6 minutes, or until cheese is soft and springy to the touch but not melted.
Switch oven to broiler setting. Warm the honey in a small bowl in the microwave, or over simmering water until it is spreadable with a pastry brush. Coat the feta with honey and broil until the top of the cheese starts to brown and bubble slightly. Watch it closely so it doesn't flame up or burn. Season with black pepper and serve with pita or baguette, tomatoes, peaches, etc.
Salad with Fresh Peaches and Sweet Corn
There are many ways to create this dish. You can grill the corn and peaches until both are tender and have a nice char on them. Exchange the feta for mozzarella or plain goat chevre, or skip the cheese. Add toasted nuts. Make a honey balsamic dressing, or just drizzle some oil + balsamic vinegar. Below is loose outline to build on:
2-3 ripe peaches, sliced
2 ripe tomatoes, sliced (optional)
1/4 C Walla Walla onion, sliced thin, or other mild onion
1 ear sweet corn, kernels removed - can be eaten raw, or cook it as you like it
Lettuce mix, rinsed and dried (optional)
1/4 C crumbled feta - sub any creamy, salty cheese or omit altogether
3 Tbs fresh basil leaves or mint leaves, chopped
salt and pepper
Balsamic vinegar + olive oil, or a simple balsamic dressing
Compose sliced vegetables and corn either on a bed of greens if desired, or alone on a platter or shallow dish. Sprinkle with feta and chopped herbs. Season with salt and pepper, and drizzle with oil/vinegar or balsamic dressing to taste. Serve immediately.
Peach Corn Salsa
2 ears corn, shucked and kernels cut from cob
2-3 peaches, peeled, pitted, and chopped
1/3 C onion, diced small
2-3 Tbs lime juice
1/4 C fresh cilantro, chopped (sub mint or basil)
Salt and pepper to taste
Optional: Add some diced jalapeno, tomato, or avocado as well. For more seasoning, try a little ground cumin and/or chili powder.
You can add diced jalapeno, tomato, or avocado, too. A little cumin or chili powder wouldn't be out of place either. Stir everything well and serve with chips, or alongside grilled chicken or pork.
Tips for Using Sweet Corn
Need corn for more than 3 people? Cut or break each ear in half to serve up to 6 people as a side dish and add another salad or vegetable to the meal. Cook in boiling water until just tender and serve with your favorite toppings.
Cut raw kernels from the cob to use in salads, salsas, pastas, etc. If kernels are tough, you can boil then in water briefly to soften up, drain them, and proceed.
Freeze: shuck the cobs and drop them whole into boiling water for 2-3 minutes. Remove and plunge into an ice bath. Once cooled, cut kernels from the cob, scoop into a quart-sized zipper-lock bag, remove the air and freeze to use later.
Additional Recipes and Suggestions
We may not have everything available in MT to make a true Succotash, but you could get pretty close this time of year.