This easy recipe mixes two of Michigan’s best summertime flavors in a colorful salad that brings the taste of summer to any time of year. Combine with the locally grown fresh spinach you can find at the farmers markets right now and throughout the spring for a real local treat. Feel free to add other seasonal or favorite produce later this harvest season – try sprouts, tomatoes or peppers to compliment the sweet corn and juicy peaches.
Locavorious Michigan sweet corn (1/2-1 package)
Locavorious Michigan peaches (1 package)
Salad spinach or Mixed greens (1 bag)
Feta cheese (sprinkle to taste)
Sliced almonds (handful)
Vermouth (1.5 tbsp.)
Brown sugar (sprinkle to taste)
Balsamic vinegar or salad dressing of preference
1. Heat the corn in a small pot on the stove, about 10-15 minutes. Once heated, turn to low and let simmer.
2. Lightly butter a saucepan. Add the halved peaches. Add the vermouth, and let the peaches soak in the vermouth and butter. White wine or Prosecco are good alternatives if vermouth is not in the house. Sprinkle on a little brown sugar as the peaches simmer. If the peaches exude too much juice (which can happen if starting with them completely frozen), try and drain some of the water out of the pan to help keep their shape. Turn the peaches about every 3-5 mins, cook for 12-15 minutes.
3. Wash and spread the spinach or greens out onto a plate.
3. Once the corn is thoroughly heated spread about half of it onto the greens. Eat the rest of the corn (or check out the Locavorious blog for ideas).
4. Lightly test the peaches to make sure they are thoroughly warmed. Transfer them to the salad plate.
5. Sprinkle almonds and feta on top. Drizzle a little Balsamic or the salad dressing of your preference.