Hello everyone! Over the past couple of weeks, we have had the pleasure of using the harvest from our garden to help feed over a hundred participants in our various workshops and events.

Brent Hutchinson, director of the Hindman Settlement School, would like to share one of the delicious recipes that our veggies went into:


Fresh Corn and Tomato Salad

We’ve had a lot of corn, herbs, and a few tomatoes coming in here in Hindman, and this salad was a go-to for us (and a big hit with our participants) during our recent Appalachian Writers’ Workshop. We’re appreciative of the inspiration provided by the Food Network for this absolutely delicious fresh, light corn and tomato salad.

You could also easily change the recipe up a bit, depending on your cuisine. To make it Greek-inspired, switch to red wine vinegar, omit the basil and add a couple of tablespoons of fresh oregano, swap feta cheese for the mozzarella, and add 1/3 cup of diced red onion instead of the green onion (although we might add a few of them anyway).

For a Mexican flair, a little Cotija cheese and a teaspoon or two of cumin with a dash of cayenne pepper will go a long way. Sub some fresh lime juice for the vinegar if you prefer a citrusy note.

You could also char the corn on the grill and cut it off to serve at a backyard supper.


3 tablespoons white wine vinegar

2 teaspoons kosher salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

6 ears fresh corn, husked (about 4 cups corn kernels)

2 cups red or orange grape tomatoes, halved

1 bunch scallions (white and green), thinly sliced

8 ounces fresh mozzarella, cut into small cubes

1 1/2 cups fresh basil leaves


Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

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