Today, being Wednesday, marks the weekly occurrence of Slow Food in the Tetons’ People’s Market at the base of Snow King from 4-7 p.m. If you’re like me, then you’re stuffing your reusable bag with the abundance of produce that is currently on display at all the local farmers’ markets. Last week, I found myself a little stuck on what to do with all the corn I had purchased. Sure, you can grill it on the cob or make a simple salad, but I wanted to try my hand at something more creative. These two recipes from our foodie tour of Scottsdale, Ariz., helped me put all those kernels to good use.
Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.