hello september
Sunday, September 2nd, 2012
Recipe: heirloom tomato and corn salad
It’s good to be back in Colorado. It’s good to be home. I had a lovely and exhausting working trip in Maine last week and will write that up for you shortly. I know some people think these trips are vacations, but 1) I never relax and 2) I never relax. You knew this, right? Right! Now that I no longer feel like everything around me is rocking back and forth, I’m trying to get back into the groove over here. Kaweah was super waggy to see me again, sniffing my bags and my pants to figure out where I’d been. It was nice to cuddle my pup, hug my guy, and sleep more than 5 hours (in my own bed!).
kaweah hanging out in the yard
the house got a new stain while i was away
It is now officially September, The Month of Awesome. Awesome for so so so many reasons that I can’t even list them all here. Awesome because we still get the last dribbles of summer splendor in the markets. Awesome because the light and the weather has changed subtly. Awesome because our leaves will turn at the end of the month. Awesome for the birthdays, and the crisp cool nights, and the smell of fireplace smoke on the air, the stillness, the arrival of my favoritest season ever: autumn, which sounds a lot like awesome. So yeah, there’s all of that and more. But I won’t shock you with apple cider and pumpkins just yet. We’re going to milk summer for all it is worth. I’m talking tomatoes.
heirloom tomatoes, corn, and basil
I hope you aren’t sick of tomatoes by now, because I am never ever ever sick of tomatoes… EVER. Aside from eating tomatoes straight up like you would an apple, another way I’ve been enjoying them this summer is in a non-lettuce salad. It takes no time to prepare and it is fabulous enough to serve to dinner guests. The corn could be optional, but I can’t resist those sweet ears as the season winds down. You could serve the corn raw, but I like to either give it a quick nuke in the microwave (30 seconds) or a blanch in boiling water.
cut the kernels off the cob
slice the tomatoes
Slice your tomatoes however you see fit – wedges, rounds, chunks – it’s ALL good. Personally, I’m a fan of the shape that can easily fit into your mouth. Then chuck them into a bowl or arrange them on a plate or platter, drizzle some balsamic vinegar, some olive oil, and sprinkle the corn on top.
arrange the tomatoes
drizzle olive oil
add the corn
**Jump for more butter**
