Despite the stifling heat (it's supposed to be 110 degrees today!) I've finally settled in to enjoying the summer and have picked up the rhythm of harvesting and preserving food again. Just a month ago, it seemed impossible that anything would get done at all this year. God has been so good to me!
I even took out my little pad that I keep my canning inventory recorded on, which I was going to write off for 2010. Every canning season I write down how much of each thing I put away, so the following year I'll have an idea of the quantities I need to process to keep us well stocked. If we run short of something, I can look back to last year, so how much I did, and double the amount. If there is more than enough of something, then I'll know that however much I canned allowed me to skip a year so I can lend my energies elsewhere. This is one of my best organizational tactics. I wonder if anyone else does this?
A few days ago I took a drive through the country to run a few errands and pick up some corn. We have corn in our garden, but it's not ready to pick yet. And we eat more than we can grow. I took a few pictures.
Most people freeze their corn, and I do freeze some also. But in addition to that, I also can some whole kernels in jars and do some corn relish. Of course, the best is eating it fresh. This is my favorite corn salad that I look forward to making every year. It was based on a recipe in Taste of Home. It's so easy to make, and what I love is that there is no waiting for water to boil here. Nope, you husk the corn (about nine ears) and take it right off the cob to start.
In a skillet, saute the corn in olive oil with some garlic (3 thinly sliced cloves, or minced equivalent) until tender. Then, stir in one Tablespoon of Dijon mustard.
In a large bowl, combine 3 large chopped tomatoes (though I sometimes like to use halved cherry tomatoes), a small red onion thinly sliced, 1/3 cup chopped green onions, 1/4 cup balsamic vinegar, 3 Tablespoons minced fresh basil, 1 tsp. salt, 1/2 tsp. pepper. Toss to coat, and serve with a slotted spoon. Makes 7 large servings.
(Some chopped cilantro would be delicious in this also.)