August in the Maritimes reminds me of cool nights, fresh corn on the cob and tomatoes. This summer we are blessed to have a bumper crop of tiny tomatoes and basil – such a great combination!
In these economic times and at this stage of my life (midlife and beyond), I’m trying to focus on using what I have, buying less and not wasting food or other resources such as time and energy. In keeping with this, I’ve cobbled together a recipe by combining several recipes I found online, to use up that extra cob of corn or two. I will share the recipe below.
In my artwork that looks like spinning the fleece I already have on hand, using not so great fleece as stuffing for my felted applique, dyeing and using fabrics that I may have overlooked. In my business planning I’m looking at what has ease and flow, and what makes my heart sing when I do it. I’m letting this guide me in making decisions about where to spend my time and what to focus on in my business.
And here’s the recipe:
Corn and tomatoes
Ingredients
Leftover corn on the cob (2 to 6 cobs)
Fresh tomatoes (cherry or larger)
Fresh basil (large handful or to your taste)
Apple cider vinegar
Olive oil
Fresh ground pepper
Instructions
Remove kernels from leftover corn on the cob. Chop tomatoes (one large for up to 3 cobs of corn) and basil and place in large bowl.
Add apple cider vinegar and olive oil in a 1 to 1 ratio to taste. I usually add 2 Tbsp of apple cider vinegar and 2 Tbsp of olive oil for 2 to 3 cobs of corn. Top with fresh ground pepper.
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