Some of the top tier of corn is beginning to mature, tassels drying to black. The tier below it was planted a couple of weeks later, a strategic decision to extend the blissful time of fresh corn. My first picking only yielded a grocery bag full, but I blanched the ears, cut off the kernels, and popped them in the freezer, saving out some whole ears to do on the grill to accompany dinner. So sweet! So good! And, if nothing don't happen (as Miss Birdie says,) there'll be lots more since I only picked about a fifth of the ripening ears.
Also on the agenda were tomatoes and cukes. The cucumbers are doing great--sweet and crisp and prolific. The tomatoes, not so much. Deer or something have pruned all my plum tomatoes and bitten into many of the Big Boys and Cherokee Purples. But they've so far left the cherry tomatoes alone. So I'm roasting cherry tomatoes in olive oil with a little salt and garlic granules then freezing them in half pint jars. They are great tossed with pasta or on a pizza--and they will make a delicious variation on a BLT come winter when good fresh tomatoes are only a memory.
