South Jersey’s favorite time of the season – – Harvest

Peaches, tomatoes, apples and corn: Oh My!

Harvest season comes every year, of course, yet it is always greeted with appreciation and anticipation. Who doesn’t rave to out-of-staters about the amazing taste of Jersey tomatoes and corn, and who doesn’t wait eagerly for their own first taste of autumn’s bounty?

Here are three easy recipes that spotlight the best of the delights of Jersey harvest time.


Hearty, healthy goodness from the farmstand

5 CUPS of cubed bread or toast

1 1/2 cups cherry tomatoes, halved

2 ears of corn, shucked

2 peaches, pitted

1/2 cup diced onion

1 tablespoon chopped fresh basil


2 tablespoons vinegar

3 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon honey

Combine all salad ingredients in a large serving bowl. In a measuring glass or jar add all the ingredients for the vinaigrette. Whisk or shake until well combined. Just before serving, pour the vinaigrette over the salad and toss everything together lightly until it’s coated in the dressing. Wait 30 minutes before serving so the bread has time to absorb the vinaigrette. Toss and taste for seasoning before serving. Makes 4-6 servings.

TIP: You can stretch the salad to more servings by adding additional fruit and vegetables. Try using apple and/or melon slices, for example. Plus, this salad becomes a full meal with the addition of protein choices such as nuts, cubes of cheese, or portions of cooked, cold meats.

The salad, covered, will last a couple of days in the fridge.


A new twist on an old favorite

1/2 cup butter, softened

2 tablespoons honey

1 tablespoon Sriracha chili sauce

1/2 teaspoon kosher salt

8 small ears sweet corn, husked

1/4 cup water

1 teaspoon smoked paprika

Additional smoked paprika, optional

Mix first 5 ingredients. Place each ear of corn on a 12×12-in. piece of heavy-duty foil; spread with 1 tablespoon butter mixture. Wrap foil around corn, sealing tightly. Place in a 6-qt. slow cooker.

Add water to cover corn and cook, covered, on low for 3-4 hours or until corn is tender. If desired, sprinkle corn with additional paprika before serving.


10 minutes to make, refreshing to eat

1 or 2 large cucumbers

2 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar

1 tablespoon Greek yogurt or mayonnaise

1 clove garlic, finely minced or crushed

1 tablespoon minced fresh dill, plus additional for garnish

2 tablespoons red onion, sliced

Salt and fresh ground black pepper, to taste

1. Peel and thinly slice the cucumber and arrange with the sliced red onion in a large, shallow dish.

2. In a jar, place olive oil and all other ingredients. Close the lid and shake vigorously to blend and distribute, then pour over the cucumbers in the dish. Toss lightly.

3. Cover and marinate for 2 to 3 hours on the counter or 3 to 4 hours in the refrigerator. Bring the chilled cucumbers to room temperature before serving with the meal. Garnish with additional chopped dill, if desired. Makes 4 servings.

Note: Use your favorite type of cucumbers for the dish, but the skin should be thin rather than thick for best marinating results. Or you can peel the cucumbers if the skin is thick.

By Jean Redstone

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