Although the heat has been turned up for a while now, this week is the official first of the summer. The crops are going looking good as we continue to put in hours and hours of hard work to make sure we produce the best product we can. With that comes lots and lots of tomato’s, zucchini, greens beans (oh the taste of fresh green beans cooked in bacon with potatoes) and of course sweet corn! Check out these photo’s of our early corn. It’s going to be ready hopefully within the next couple weeks and we can’t wait to have some.
To tide you over here is a yummy looking recipe I stumbled across in Southern Living Magazine.
I believe I’m going to give it a whirl tonight. Sacrficing heating up the house with the oven will be worth it. It looks super easy and let’s face it… Cheese, corn and bread can’t be all that bad!
1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded Asiago cheese
1. Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat. Let stand 30 minutes.
2. Preheat oven to 375°. Stir corn and cheese into bread mixture; spoon into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.
No comments:
Post a Comment