Summer Corn Salad

August on Martha’s Vineyard is the time for farms to shine. Cruise by your favorite farm stand or hit the farmers markets for a bounty of fresh fruits and veggies. Peace Greens from North Tabor Farm, fennel from Beetlebung Farm, carrots from Mermaid Farm. We wait all year for Morning Glory Farm’s corn. And it never disappoints. This salad borrows from Georgia where you can’t beat the peaches. But the rest is all Martha’s Vineyard. Not only is this salad colorful and delicious, it’s alpha-gal friendly. So you can enjoy it at home with your family or carry it to your next potluck.

Ingredients

6 Ears fresh corn, shucked

3 Ripe peaches

2 handfuls of fresh basil chopped

1 Bulb fennel finely chopped

2 Handfuls of fennel fronds

2 T olive oil

salt/pepper

Cut the end off each ear of corn to give yourself a flat surface. Place the flat end of the corn on the bottom of the bowl, hold the corn firmly with one hand and use a knife to cut the kernels in a downward motion into the bowl. Slice peaches cross wise, twist out the pit and cut the peaches into bite-size chunks. Toss in chopped basil, chopped fennel and fronds. Mix with olive oil, salt and pepper to taste. Cover and carry to a party with friends.