Corn is one of the few vegetables left with a true season–basically August. You might find a sweet ear or two earlier or later, but with corn, fresh-picked ripe ears are the real treat, and they’re available for about one month each year. I tried to grow corn last year, but learned that you need more sun and more space.
This year, I’ve been buying corn at the farmers’ market and adding it to almost everything. For example, a little fried onion, garlic, turmeric, corn and kale with an egg on top. I almost finished this before I remembered to snap a photo for you:
Continue reading “Corny”
One of the blogs I read, Garden for the House by Kevin Lee Jacobs, often has recipes I try. This one, for zucchini fritters, is timely. Anyone who plants even one squash plant in their garden soon has more squash than they can use. In my case, I have several volunteer plants that aren’t exactly zucchini, in addition to the one zucchini I planted.
They are bountiful. Yesterday I made my second batch of zucchini fritters. Kevin does a much more artistic job of walking you through recipes than I ever could, and I recommend his basic recipe. I made it with gluten-free flour, which seems to require a little more flour than standard, just a couple of tablespoons. I also halve the recipe, which is makes enough fritters as a side dish for four people.
This time I added kernels from an ear of corn, half a red onion diced, and a couple of cloves of garlic. I used a bit of extra flour, and the additions made the fritters so good we had them three meals in a row. Yay, squash, keep on overwhelming me!