Tomato Garden Party

Food + garden blogger Valerie Rice is no stranger to sharing tips on how to live life deliciously – just check out her blog at www.eat-drink-garden.com. It’s a tasteful delight!

With the fall harvest in full bloom, Val is giving you everything you need to channel your inner hostess with the mostess to throw a divine alfresco garden party.

If you haven’t already guessed, the theme of our harvest party was ripe garden eats with an emphasis on the tomato…all of which were pulled directly from Val’s abundant Santa Barbara gardens. Scroll a bit further for a juicy recipe!

Creamy Corn Salad with Cherry Tomatoes

– 1 lb. garden tomatoes (any assortment cherry and heirloom)
– Sea Salt
– Basil leaves (for garnish)
– 2 Tbsp. olive oil
– Drizzle of olive oil
– 1/2 cup shallots, finely chopped
– 4 ears of corn
– 1 tsp kosher salt
– 1/4 cup creme fraiche
– Pinch of cayenne pepper
– 1/2 tsp. lime juice
– 1/4 tsp. lime zest

Slice tomatoes – for cherry tomatoes, slice in half and for heirloom slice into wedges. Combine tomatoes in a bowl with one teaspoon sea salt, a pinch of red pepper flakes and a drizzle of olive oil. Let tomatoes sit for at least fifteen minutes, stirring occasionally with a wooden spoon.

On medium-low heat cook in a sauté pan, cook the shallots in the oil until translucent and soft – about eight minutes. Cut the corn off the cob and then add it to the shallots. Using the back of your knife swipe the sides of the cobs into the pan with the ears. This will extract some of the milk in the corn and help enhance the creaminess the salad. Continue to cook on medium-low about 5 to 7 minutes, stirring occasionally. Next, stir in the crème fraiche until evenly incorporated. Cook for an additional 3 minutes. Add the cayenne, lime juice and zest and remove from heat. Taste for seasoning.

On a platter, pour out the corn and add clusters or “nests” of tomatoes. Pour over the remaining juices from the tomatoes and garnish with the basil leaves. Serve at room temperature.

Whatever the reason, plan your menu according to what’s in season! – Valerie.

Featured above: Green Zebra Gazpacho, Wild Salmon in Roasted Fig Leaves, and Fresh Garden Herb Dip with Crudités. Grab a copy of Flutter Magazine, Issue No. 4 for all of the above recipes and more!

As seen in Flutter Magazine, Issue No. 4 | 2014

Photography: Jess Wilcox | Design + Styling: Kelly Oshiro | Food + Beverage: Valerie Rice | Stationery: Design House of Moira | Tabletop Props: Hudson Grace | Tabletop Props: Porch