In the heat of June, the gardens of the Coastal Bend are less about work and more about indulgence. The summer sun transforms the months of growing into the glory of the harvest.
The colors of the garden now become vibrant: the deep green of jalapenos and bell peppers, the rich red of ripe watermelon, the bright yellow kernels of sweet corn. The flavors are intense.
Watermelon vines stretch magnificently under the sun. Pick your watermelons when a yellow spot has formed. This means the melon has rested in the field long enough to fully ripen and reach its maximum sweetness.
Harvest Tip: Choose a melon that feels heavy; the hollow thump should resonate.
Choose bell peppers and jalapenos that are glossy and have tight skin. In June, the peppers come quickly. Pick them green to store in a paper sack in a cool, dark place. Alternatively, leave them on the plant to slowly turn red—the flavor deepens.
Harvest Tip: Pick peppers before the skin loosens.
Summer sweet corn is one of the best gifts of the garden. When the gossamer corn silk flowing from the ear turns brown and dry, the corn is almost ready. The ear should feel firm. Peel back the husk and press your fingernail into a kernel. When the liquid is milky, the corn is at peak ripeness.
Harvest Tip: Harvest in the morning when the sugar levels are highest.
RECIPES
Focusing on peak season produce, these two recipes highlight irresistible summer flavors. Star ingredients—corn, bell peppers, green onions, watermelon and tomatoes—take the spotlight in a shrimp-topped corn fritter dish and a trusty Bloody Mary recipe.
Corn Fritters with Shrimp & Summer Salsa
Prep time: 15 minutes | Cook time: 25 minutes | Inactive time: 4 hours | Makes 4 servings
Shrimp:
- 1 lb shrimp
- 3 tbsp lime juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
Corn Fritters:
- 2 cups avocado oil
- 1/2 cup all-purpose flour
- 2 tbsp cornmeal
- 2 tbsp corn starch
- 1 tsp baking powder
- 3/4 tsp salt
- 1 large egg, beaten
- 1/2 cup buttermilk
- 2 green onions, sliced
- 1/2 bell pepper, diced
- 2 ears shucked sweet corn, or 1 1/2 cup sweet corn kernels
Summer Salsa:
- 1 cup watermelon, diced
- 1 ear corn, charred
- 1/4 red onion, diced
- 1 jalapeno, seeded and minced
- Juice of 1 lime
- 1/2 bunch fresh cilantro, chopped
- Dash salt
Directions:
- Combine shrimp, lime juice, olive oil, garlic, paprika, chili powder and cumin in a plastic bag and zip close. Mix the ingredients and refrigerate for at least 1 hour, up to 8 hours.
- Pour avocado oil into a 12-inch skillet and place over medium heat. In a large bowl, whisk flour, cornmeal, corn starch, baking powder and salt. Whisk egg and buttermilk into the dry ingredients. Stir green onions, bell pepper and corn into the batter.
- Working in batches, spoon 1/3 cup of fritter batter and spread into a 3-inch disk in the hot oil. Cook for about 3 minutes per side, until golden brown and crisp. Transfer fritters to a cooling rack and prepare the salsa and shrimp.
- Stir salsa ingredients into a medium-sized bowl and set aside. Remove all but 3 tbsp oil from the skillet and return to medium heat. Cook marinated shrimp for 2-3 minutes on each side, until curling and opaque. To plate, top fritters with 3 shrimp and spoon salsa on top.
Bloody Mary
Prep time: 10 minutes | Makes 4-6 servings
Ingredients:
- 5 lbs tomatoes
- 4 celery stalks
- 2 lemons, peeled
- 1 jalapeno, chopped
- 1/2 cup pickle juice
- 2 tbsp Worcestershire sauce
- 1 tsp Tabasco sauce
- 1/4 cup lime juice
- 3 tbsp Tajin
- Vodka
Directions:
- Juice tomatoes, celery stalks, lemons and jalapeno together and transfer to a 8-cup pitcher.
- Stir pickle juice, Worcestershire sauce and Tabasco into the tomato juice mixture.
- To serve, dip the rim of a highball/Collins glass in lime juice and tajin and fill glass halfway with ice.
- Add 1 oz vodka and fill the rest with prepared tomato juice mixture.
Optional: Garnish with lemon, fresh herbs, celery stalks, cheese cubes, cured meats, cooked shrimp and/or pickled vegetables.
