The summer is flying by and we can’t believe it’s almost August! So far the month of July has been filled with lots of tomatoes and fresh grown produce, busy market weekends, visitors to the farm, late nights working and did I mention the produce? We’ve been gearing up for our Tomato Day on August 7th and new this week are new solar panels to help improve our energy efficiency. Be looking for those pictures soon! The heirloom tomatoes are beautiful and bountiful as well. Every year we’re amazed at their color and taste. They are truly a treat!
Speaking of treats…because of our long work days, our supper times have moved back considerably in recent weeks as well. The other night after a long day delivering tomatoes and running errands it was obvious that we were in for another late night nosh. We some of our produce in the crisper and I came up with this yummy concoction. It’s not an earth shattering recipe on the difficulty scale but in worked in a pinch and tasted really good with grilled steaks and tomato and mozzarella salad. Give it a whirl! It has 2 of our favorite food groups…Bacon and Butter!
Crisper Fried Corn
4 ears corn- cut off the cobCrisper Fried Corn
½ diced green pepper
½ small white onion diced
4 tblsp. Bacon bits (don’t skimp, use the real ones)
2 tblsp. Butter
Add all ingredients to a frying pan and heat until butter is melted and vegetables are warm throughout. Enjoy!
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