Eating Summer's Bounty

We have made a real effort this summer to eat seasonally.  I try to buy just picked vegetables for most of our meals.  This has led to lots of vegetarian meals.
 I've also been trying different corn recipes.  This one is for oven roasted corn and so far it is our favorite.  Peel your corn and place it on a foil lined cookie sheet.

 Sprinkle it with salt and pepper.

 Place a pat of butter on each ear.  Bake it at 475 degrees for about 45 minutes turning several times while it cooks.

 It's done when it starts to turn golden.

 I served it with coleslaw and these green beans: 
  • 1 1/4 pounds of green beans
  • pinch of Kosher salt
  • 3 cloves garlic, sliced
  • 1 1/2 cups Parmesan cheese, finely grated
  • extra virgin olive oil
  • 1/2 of a lemon
  1. Line up the green beans on a chopping board and cut off the stalks.
  2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
  3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
  4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.
I found this spiderweb on my snake knot gate.  Cool!


Nellie said…
It's such a good time to eat fresh grown vegetables! Eating what is in season is great!
Lois said…
Love that bean recipe! Staying away from using the oven, no air conditioning, but imagine the corn would work well on the grill as well.... Yummy!!! Lois
Patty Woodland said…
I roast my corn with olive oil. Mmmmm
Dee said…
Oh my, that looks good!
Sara said…
I love roasted corn. We haven't had it much, since my son got braces. But I might have to soon.
Susan said…
I will have to try that roasted corn - I love grilled corn, but I usually don't bother to fire up the grill for just me. Firing up the oven, however, is almost a daily occurence! And thanks for a great bean recipe. Got TONS of beans!
Cottage Tails said…
ooh love your gate!!!!
Never had roasted corn on the cob will try it this summer.
Anonymous said…
That looks just delicious!

I haven't seen any fresh corn yet, only packed in vacuum. They work too but it isn't the same.

I di enjoy all the photos from yesterdays post, those cars and those houses are just fantastic!

Your snake gate is so cool! That spider web gives it a sort of Halloweenish feeling :-)

Have a great day!
Anonymous said…
OMG !! That gate is amazing, would scare me death in the dark and quite possible the day time but it is amazing, so is that meal,thats MY kind of meal for sure,
My Rare One does nice corn on the cob right on the BBQ, with the husks still on. Some recipes say you're supposed to soak them in water so the husks won't burn, but we've found that isn't really necessary. The downside, of course, is that you have to husk them when they're hot. So maybe we're being dumb after all, LOL!
Guillaume said…
Gosh I LOVE that snake knot. How do you find these things?

Corn is for me one of the signs of autumn. We used to eat what we called "bouilli" at the end of summer, basically a kind of stew with lots of veg, cooked separately from the meats. There was always corn in it. In Québec we used to have "épluchettes", sort of parties when we would peel the corn then make a feast with it.
Hilary said…
That looks delicious!
Barb said…
I love spider webs. I love the way yours looks. Plus a yummy looking dinner and good for you .
Corn looks delicious. Love the spiderweb on your gate. Cool, indeed!