And since there were so many ears of corn, I can also make this salsa. It’s from Lyn Deardorff who is “Preserving Now” and demonstrated this recipe at the Freedom Farmers Market.
Roasted Corn and Tomato Salsa
Tomatoes
Summer Squash Salad Sliders
Jon Wolf of The Terrace on Peachtree at The Ellis Hotel demoed this recipe at the Peachtree Road Farmers Market five years ago. It’s such a nice idea – raw, chopped vegetables as a slider – that I’m resurrecting it here. You could serve this as a simple salad as well, but it’s kind of fun to surprise people with a vegetable sandwich.
Braised Beans with Tomatoes, Garlic and Mint
I just saw this recipe on SeriousEats.com this week and I love what the author said:
“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”
Spaghetti with Grilled Ratatouille
This recipe is adapted from Fine Cooking magazine.
Eggplant Caprese Salad
An update of the traditional caprese salad from Better Homes and Gardens magazine.
Penne with Roasted Tomatoes and Corn
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Squash Baked with Tomatoes
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Beans and Tomatoes with Vinaigrette
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Corn, Squash and Tomato Stir Fry
The first corn of the season – yum. A tip if you’re not familiar with no-spray corn. Most ears are likely to have a corn worm or two. Just cut off the affected part of the ear and you’re good to go. If I have more corn than I can use right away, I grill the extra ears in the husk. When they’re done, the husks and silks slip off easily and I store the grilled corn in a sealable plastic bag in the refrigerator. It will keep about a week that way and is still as sweet as it was the day it arrived.
In the meantime, if you need an idea for today’s fresh corn, try this recipe from Martha Rose Shulman of the New York Times. No Thai basil? Any basil will do, or just omit.
Judith Winfrey’s Yellow Squash with Tomatoes and Parmesan
Susan Puckett published this recipe in Atlanta magazine. Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens.