This is the time of year I’m in food heaven. Summer produce is at its peak and it adorns my table with gorgeous color and delicious flavors. Most of the plants in my garden are ready to harvest, with the exception of the few plants that have suffered little critter attacks, the heat and my apparent lack of gardening knowledge. I was so excited about my little strawberry patch, only to walk out one morning and notice tiny teeth marks on my sweet red berries. Darn bunnies.
I have a short list of plants I probably won’t attempt growing next year. I have completely failed at sugar snap peas – and I love sugar snap peas. Disappointment is looming. I’m not sure what happened but I think I may have planted them in the wrong spot in the yard. My knack for growing cauliflower never emerged this season… and then the white flies noticed the fledgling cauliflower hanging about and pretty much decimated what was left of the cauliflower crop.
I’ve had a few successes however. I am awesome at growing greens! Which is great because we eat loads of greens in my house. Bok Choy, Spinach, Swiss Chard and Collards are being harvested daily. My spring lettuce flourished as did the arugula. Tomatoes will be ready soon and the cucumbers are popping out everywhere. Another huge success are the peppers, which is making Ranger Craig very happy. He could eat peppers daily. And of course my herb garden is overflowing with the most beautiful and fragrant herbs. Ok, so I have somewhat of a green thumb. I believe it may be more determination than an actual green thumb.
The one vegetable I do wish I’d grown in my garden this year is corn. Summer just isn’t summer without corn. And well… potato salad, grilled ribs, grilled chicken, burgers, grilled stuffed peppers, macaroni salad and I could go on and on. Maybe it’s the memories it evokes, noshing on corn on the cob with smears of butter on warm summer days, or watching my family dig into a bowl of this sweet corn and tomato salad.
Grilled summer corn and tomato salad is a staple on our summer table. It’s easy to prepare and it holds well in the fridge for up to 5 days. Although it doesn’t last that long in my house. Slightly sweet from the corn and a little tang of fresh cherry tomatoes combined with a little spice of sliced red onion and then topped with fresh and fragrant basil. The simplicity of clean, fresh flavors shines through and is melded together by a little taste of char from the grilled corn. Earthy, fresh, fragrant and most of all, delicious.
Cheers to a delicious and fun-filled summer!
Loads Of Love,
Loads Of Love,
P.S. Having a little trouble with my print plugin but hopefully it will be fixed soon. Thanks so much for your patience!
- 5-6 cobs of fresh summer corn, husks peeled and rinsed
- 1 pint cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1 bunch fresh basil leaves, chopped chiffonade (Julienne)
- 1 tablespoon chopped fresh Italian parsley
- 1/3 cup extra virgin olive oil
- 2-3 tablespoons sherry vinegar (start with 2 tablespoons and taste, if you need more add the extra tablespoon)
- Salt and freshly cracked black pepper to taste