from the Garden
By Nancy Finch, Food Columnist
Farmers’ Market Corn Salad
Summer vegetables are at their peak right now. We’re
always on the lookout for new ways to enjoy these short-lived treats.
Shipped-in varieties are appreciated, but they’re no match for locally
grown or, better yet, your own garden’s bounty.
Fresh corn is truly so good and tender that you can eat
it raw. Instead, a salad features corn that is cooked just briefly in olive
oil, then combined with tomatoes and onions. The brief bath in olive oil
lends a tasty flavor to the corn. Either fresh basil or cilantro may be
used. Again, an easy and fast combination, but a good and different way to
enjoy tender corn.
If you’re enjoying a surplus of zucchini, you may be
ready to bake some zucchini bread. We’ve tried a recipe that was easy and
good. I made the whole works in my food processor. I hesitate to say that
because once I wrote that I had made a recipe in my processor and got angry
letters from readers whose processors wouldn’t accommodate the recipe. I
have a large bowl processor, so beware.
Fried tomatoes are a Southern favorite. I remember my
father making a lunchtime meal from fried tomatoes out of his bountiful
garden. Use margarine, butter or oil. For extra taste, fry a couple of
slices of bacon, use the grease to fry the tomatoes in and crumble the bacon
over the top. Yum!
Farmers’ Market Corn Salad
4 medium ears
1 small red
2 T cider (or
2 T fresh basil
or cilantro, chopped
Tabasco pepper sauce
1⁄4 t salt
Directions: Cut corn from cobs to make about 3 cups. Heat oil in
12-inch skillet over medium-high heat. Add corn. Cook until tender and
bright yellow. Set aside to cool. Meanwhile combine tomatoes, red onion,
vinegar and basil or cilantro, pepper sauce and salt. Stir in corn. Mix
well. Makes 6 servings.
3 c flour
4 t baking
1 t salt
4 large eggs
3 c grated
zucchini (about 2 medium)
1 c chopped
Directions: Preheat oven to 350˚. Grease two 8-1⁄2 x
4-1⁄2-inch loaf pans. Combine flour, sugar, baking powder, cinnamon
and salt. Add eggs, zucchini and oil. Combine ingredients just until
moistened. Stir in walnuts. Spoon mixture into prepared pans. Bake 1 hour or
longer until toothpick inserted in center comes out clean. Makes
firm green or red tomatoes
1 large egg
dried seasoned bread crumbs (Italian or oregano seasoning)
butter, margarine or oil
(Or fry in bacon fat from 2 strips bacon, crumble bacon on top)
Directions: Cut tomatoes crosswise into 1⁄2-inch-thick
slices with serrated knife. Beat egg with Tabasco sauce in shallow bowl.
Place bread crumbs on waxed paper or in shallow bowl. Dip tomato slices in
egg mixture, then into bread crumbs. Melt two tablespoons butterin 12-inch skillet over medium heat. Add tomatoes, a few
slices at a time. Cook until lightly brown on each side, turning once.
Repeat with remaining butter and tomatoes. Serve hot. Makes