Happy Memorial Day weekend!
I know it’s a little early for fresh corn here; But it’s coming soon!
We got the gardens ready but we don’t start planting until this weekend. We had a bit of a crazy frost this year to the point that some of our trees had their leaves shriveled up and falling off. Not sure what the oak tree behind the house is going to do. 
Frankly, I want this particular oak tree cut down. Maybe it’s a sign. This is how I continue to present it to my husband. I want it down because it leans towards the house. He wants to keep it because we don’t have many oaks near us. You would think with how many trees came down with the 3 feet of heavy wet snow we had a few months ago, he would be on board with that. I’m not done!
I know most people are thinking about a barbecue this weekend and that might not sound like an option for today. Try it sometime when you get your hands on fresh corn. It’s a great party and something a little different.
Serves 4-6
Fresh corn tomato bacon salad
Great tasting summer salad
- 6 slices Thick-cut bacon
- 1 medium Onion cut into cubes
- 4 ears corn on the cob cut from the ears
- 3 cups Cherry tomatoes bisected
- 1/4 Goblet Fresh scent chopped
- 3 spoons Apple vinegar
- Salt and pepper to taste
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In a large pan, cook bacon over medium heat until crispy, remove and set aside. Lower the heat to medium-low and add the onion to the bacon drippings in the pan and cook, stirring occasionally, until softened – about 5 minutes. Add the corn, turn the heat back up to medium and cook, stirring occasionally, until the corn is soft and just beginning to brown in spots, 7-10 minutes. Remove the corn and onion mixture to a large mixing bowl and cool for about 10 minutes. Meanwhile crumble the bacon.Add the bacon, sliced tomatoes, basil and vinegar to the corn and onion bowl. Sprinkle a little salt and pepper. Mix everything together and taste. Adjust seasoning if necessary.
I look forward to getting my seeds and plants into the gardens and seeing what we can grow this year!
