Warm Corn Salad with Green Beans, Radishes, and Fresh Thyme
From the blog Orangette, this warm salad, tossed with lime juice and garnished with raw radishes, showcases the appeal of fresh produce.
Source: Orangette
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Credit: Molly Wizenberg/orangette
FROM THE
RECIPE:
For the restless kitchen-dweller or market maven, a calendar is redundant: we tell time by flora and fauna. Each season has its reliables, its rituals: a bowl of rhubarb crumble for March, roasted asparagus for April, paunchy strawberries in May, baby lettuces in June, July's fuzzy peaches and dusty plums, August's homely heirloom tomatoes, October's abundant pumpkin bread, squat sweet-potato biscuits for November, deep red Dungeness crabs in December. If left to my own devices, I'd chart the progress of the year by food alone: it's not winter unless I've braised a head of cabbage; spring waits for the first English pea; and summer hasn't really begun until I've felt the delicious annoyance of a corn kernel wedged between my teeth. For those of you keeping track, this last detail means that my calendar is running, oh, say, five weeks behind.
Summer snapped me to attention only last weekend—a mere forty fiery sunsets and many bare-armed afternoons after what most consider its official onset—when a tub full of just-gathered bicolor corn materialized at my favorite stand in the University District Farmers' Market, Willie Green's Organic Farm.
Summer snapped me to attention only last weekend—a mere forty fiery sunsets and many bare-armed afternoons after what most consider its official onset—when a tub full of just-gathered bicolor corn materialized at my favorite stand in the University District Farmers' Market, Willie Green's Organic Farm.
Get the Recipe from Orangette
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