It’s been a couple of weeks since my youngest headed off to college, and it’s become very apparent that tailoring my cooking portions down by a third is not going to be as easy as I first thought. Let’s discuss the fresh corn I purchased recently, shall we?
I bought four ears, restraining myself because they were 10 for a dollar. Sure, I could have purchased 10, and like an organized consumer, freeze most of it for later use. You should see my freezer.
No, I settled with the four ears knowing I’d be able to make a few recipes before we felt as if we were on corn overload. Bear in mind that each ear of corn produces more than one cup of kernels and that one serving is only 1/4 cup. Two recipes for two would mean 16 meals consisting of…
Sweet, crunchy, versatile corn that, when enjoyed in a nice pie made with homegrown tomatoes, won’t get stuck in your teeth.
About this time last year, I was editing the nearly 800 photographs I took while on vacation in Italy and as much as I can say that I enjoyed reviewing our trip in front of my Mac, one photo in particular stood out. It was taken the first day we were in Rome from the kitchen window of the apartment we rented. We’d visited the farmer’s market in the Campo di Fiori directly after arriving because I swore I was going to cook on vacation. The market was near closing time so the vendors were busy packing up their product when we arrived rushing to gather the ingredients for our dinner. Of all the items still displayed, the tomatoes caught my eye. Red, plump, shiny tomatoes. I recognized their shape as something I’d only seen on the label of cans in select stores until that time. More elongated than a Roma, definitely thinner in the center, and a deep, deep red. I knew they were San Marzanos, so of course I had to buy some for our pasta that evening.
Time has just flown by lately and with it, my opportunities to not only write as much as I have, but cook the way I’ve always enjoyed cooking — experimenting with new recipes. Since coming back from Mexico, I’ve been mulling over an opportunity that has taken on a life of its own and me with it. For the next year or so, I’ll be out of the house again for most of the day so will have to learn to adjust to writing here in the time I have left. I know there are many of you who do this successfully, so I’ll look to you for inspiration and perhaps a schedule! By all means, share your secrets with me so I can find a good balance.
In the meantime, I wanted to share a tart I made recently inspired by yet another tart made with some lovely vegetables from Specialty Produce. Although the brief and somewhat elusive season for ramps is close to ending (April – May) , I was able to sample them for the first time. Ramps are wild leeks harvested by foraging in wooded, mountainous areas, and from what I’m learning, quite the reason to celebrate since they’re a sign of spring. Ramps are a member of the allium family, so I decided to sample them with green garlic and shallot shoots knowing that whatever I ended up making would be delicious. Unfortunately, the first tart was prepared for a dinner party, and since I’m challenged to find a way to shoot great photos while entertaining, I decided to recreate the tart using a different collection of vegetables from the onion family.
Because I was home alone that evening, I was thrilled not to have to share this amazing tart with anyone.