Here on the farm, when we do things, we do them up big. Like when we plant lettuce, for instance. We don't plant just a row or two. We plant ten . . . that are all ready to be eaten on virtually the same day.
No joke. There was a time earlier this summer when I had ELEVEN BAGS OF LETTUCE in my refrigerator.
My dear husband, who loves salads, finally told me one day at lunch, "I don't think I can eat any more lettuce."
Like I said . . . we go big.
Now our zucchini is ready for harvesting, and it's coming out of our ears. Not literally. But definitely out of every corner of our kitchen.
And did I mention that the sweet corn is ready too?
That's why, last night for supper, we had zucchini boats and corn salad . . . and we probably will for the next 324 years at the rate we're going.
So if you're in the same [zucchini] boat, with summer veggies in abundance, try out this refreshing, summery salad. It's fresh, cool and doesn't leave you feeling like you just ate a 10-pound steak smothered in gravy with a side of dumplings covered in cheese on the side.
Or you can just come visit us. We'll have plenty. Obviously.
Summer Corn Salad
6 cobs corn
1/2 lage red onion
1 can black beans
1 red pepper
1 cup feta
1/4 c. white wine vinegar
1/4 c. olive oil
1 T. lemon juice
1 tsp. onion powder
1 tsp. basil
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
Remove corn from the cob. Dice onion, jalapeño, pepper and cucumber. Mix in a large bowl. Combine vinegar, oil, lemon juice and spices. Whisk. Stir into vegetable mixture. Stir in feta.