What does summer mean to you? To me, besides beaches and backyard barbecues, summer means visiting local farms early Saturday mornings to see the week’s harvest. Summer is peak growing season and that usually means more fruits and vegetables than I know what to do with.
Everything I make or bake, I look to incorporate ingredients I’ve picked up from the farms. I also realized years ago that even if I don’t use all of the produce in one weekend, it’ll stay fresher longer than anything I’d pick up at the supermarket. Plus, farms are seriously paycheck-friendly, too!
I developed this guacamole recipe one evening when I had too few avocados and I was trying to make enough guacamole to feed my hungry family. I had, of course, shopped at the farms so I decided to stretch the guac by stirring in chopped tomatoes, corn and peaches. Now, it’s a family fave!
1 ear of corn
1 pound medium shrimp, peeled and deveined
Olive oil, for drizzling
Salt and pepper
2 ripe Hass avocados, halved, pitted, peeled and cut into ½-inch cubes
1 pint cherry tomatoes, halved
2 tablespoons finely chopped red onion
2 peaches, peeled and cut into ½-inch cubes
Juice of 1 lime plus 4 lime wedges, for serving
- Heat the grill to medium-high heat. Open the corn husk slightly and fill with water; wrap tightly in foil and grill, turning occasionally, until tender, 15 to 20 minutes.
- Meanwhile, thread the shrimp on skewers, drizzle lightly with olive oil and season with salt and pepper. Grill, turning once, until just cooked through, about 4 minutes total.
- In a small bowl, toss together the avocado, tomatoes, onion, peaches and lime juice; season with salt and pepper. Serve the shrimp and guacamole with the lime wedges.