One of the best things about summer is the produce.
It’s all fresh—which makes me want to eat more of it. You can almost taste the sunshine in the tomatoes and corn.
There are a lot of farmers’ markets and vegetable stands that pop up in the summer. The one in the picture is a stand that I visited while I was at the beach in Harbor Island, SC. Everything looked so good—it was easy to spend more money than I’d planned on.
And sometimes you really don’t want to mask that summery, fresh taste of the produce. That’s why tomato sandwiches are so popular in the summer, I think. If you’re looking for a basic way to cook corn where the flavor really comes through, here’s an easy, basic recipe:
8 ears corn
1/2 cup milk
1 T butter
salt and pepper
Scrape the corn off the cob with a sharp knife, leaving about ¼ of the kernel attached to the cob. Scrape out the milky pulp of the cob with a spoon. Place corn and pulp in a saucepan. Add water to barely cover. Cook gently for 20 minutes. Add milk, butter, salt and pepper. Cook until it thickens.
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig