Growing-season bounty

Peaches in basket
By Lindsay Owens

The growing season is now in full swing and that means it’s the perfect time to take in all your summer favorites. I could eat sweet corn, tomatoes and melons every day, but for those who get bored with just plain ol’ corn and melons, try one of these recipes for a little twist.
A customer shared this recipe with me just a couple of weeks ago and it pairs perfectly with bicolor sweet corn. The recipe can easily be doubled to serve a larger crowd.

Spicy sweet corn

6 large ears sweet corn in husks
2 tablespoons salted butter
4 garlic cloves, minced
1 teaspoon brown sugar
¼ teaspoon crushed red pepper flakes
¼ teaspoon chili powder

Peel back corn husks to within 1 inch of bottom and remove silk. Rewrap corn in husks and secure with kitchen string and soak corn in cold water for about an hour.
Lightly coat grill rack with cooking oil. Grill corn, covered, over medium heat, turning occasionally, for 20 to 30 minutes depending on the size of the ears.
Melt butter in a sauce pan. Add the garlic, brown sugar, red pepper flakes and chili powder. When melted, pour over sweet corn.

I had never heard of peachalope until recently when a friend told me she planned to make some. A combination of peaches, walnuts and cantaloupes, it’s an unusually yummy treat I ate right from the jar.

Peachalope Jam

4 cups chopped, ripe cantaloupe
4 cups chopped and peeled peaches
6 cups sugar
¼ cup lemon juice
½ cup chopped walnuts
1 teaspoon of grated lemon zest
½ teaspoon of nutmeg
¼ teaspoon of salt

Place cantaloupe and peaches in a 6-quart heavy pot. Bring to a boil over high heat, reduce heat and simmer, uncovered, for 20 minutes. Add sugar. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until mixture is thick and jam sheets off a metal spoon. Stir in lemon juice, walnuts, lemon zest, nutmeg and salt.
Ladle hot jam into hot, sterlized half-pint canning jars, leaving ¼–inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks. offers a wide-variety of recipes using watermelon including this one for burgers on the grill.

Grilled Watermelon Burgers

Hamburger patties, ready to grill
4 slices white cheddar cheese
4 slices watermelon about the same size as the burgers, seeded
1 tablespoon ground pepper
4 buns, toasted

Grill the hamburgers almost to desired doneness, but 30 seconds before they are done, place a cheese slice atop each burger. Place the watermelon slices on the grill and dust with the pepper to taste. Assemble the burgers on the buns with a slice of warmed watermelon on each burger on top of the cheese.