This letter was originally published in the July 2017 edition of northforker magazine
To our readers:
This issue of northforker magazine (our third, YAY!), is all about being a good host. But the flip side of being a congenial entertainer is being an agreeable party guest.
I admit, I’ve scrambled to avoid showing up empty-handed, buying either a store-bought dessert or a six-pack of whatever beer is sold at the nearest gas station.
But this is the North Fork, where all the resources to make a fresh, incredible dish can be picked up at a local farm stand. That’s why I recommend making this tomato and corn salad. In my opinion, it’s one of the healthiest crowd-pleasers around.
It’s fresh, vegan and can pretty easily be made with all organic ingredients. It’s also filling and, with all its vibrant colors, easy on the eyes.
You don’t even need a special occasion to make it. In August, I make big batches of it every week and eat it for lunch.
But hey, if you’re still pressed for time, there’s always the option of picking up a farm-fresh pie, for which the North Fork is famous. You can find delicious varieties at Hallock’s Cider Mill in Laurel, Briermere Farms in Riverhead or Wickham’s Fruit Farm in Cutchogue.
Thanks for reading this issue. As always, if you have any thoughts or comments, you can give me a shout at [email protected] and I promise to get back to you.
Happy summer!
Vera Chinese
Northforker editor
Vera’s North Fork Tomato Salad
Ingredients:
1 large heirloom tomato (Love the biodynamic tomatoes from KK’s The Farm in Southold)
2 ears of corn (I purchased a non-GMO variety from Long Season Farms in Aquebogue)
1 onion (I used scallions from Sang Lee, but a range of varieties will work)
1 red pepper (also from Sang Lee)
Bunch of parsley (grabbed from my garden)
1 can of black beans, drained (purchased at a grocery store)
For the dressing:
2 limes, juiced
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
Salt and pepper to taste.
Directions: Heat up the barbecue and roast the corn in the husk for 15 minutes. Mix the dressing ingredients and set aside. When the corn is done, remove from the grill and slice it off the cob. Dice all other ingredients (except for parsley) and toss together with black beans and corn. Add dressing and let salad chill for one hour (who am I kidding; I can never wait). Garnish with parsley when you are ready to serve.
