Zucchini Ribbons with Corn and Heirloom Tomatoes...

Glorious summer!  Part of the fun of the microfarm and CSA is that we get to eat all of the leftovers and weird looking veg.  Anything cracked or blemished, or that there is just too darn much of falls right onto the dinner table.  Today, I had leftover summer squash and some cracked heirloom tomatoes - still good, no reason for them to go to waste.  Plus my little farmhands are wild about tomatoes, they couldn't care what they look like, just as long as they get to munch on them.

I came up with this super easy salad as a way to use up some of that wild zucchino rampicante that I told you about in an earlier post.  These squash can be up to 3-feet long, and the weird looking one that I had leftover surpassed that expectation.  I cut the neck in half and used a vegetable peeler to made long thin ribbons.  Kind of fun and ornamental, and the boys will really like it!  Sautéed, they are quite tasty, and this particular squash has a real creamy and nutty background flavor.  Left over corn from a neighboring farm was quickly sautéed and seasoned with pepper and lime salt.  Heirloom tomatoes and fresh basil topped the whole thing with a little more lime salt and a bit of fresh black pepper.  I served some fresh dug potatoes with butter and herbs with this - HEAVEN!!!  This took very little time, I would say the most time consuming thing is making the ribbons, which you could easily trade for long zucchini matchsticks or even rounds.

This is a bit of an inexact recipe.  You have to taste things as you go and adjust to your taste (this is how I cook EVERYTHING!).  Really proportions and precise measures don't help much with a recipe like this, and you get to experiment and be the chef!  So have fun, and enjoy the flavors of Summer!

backyard farmgals

Zucchini (rampicante or regular green or yellow), sliced in ribbons, as much as you like
3 ears corn, kernels removed from cob
2-3 fresh heirloom tomatoes, chopped
black pepper
olive oil
2 tbsp butter *optional*
Slide Ridge Honey Wine Vinegar

In a large skillet over medium-high heat, heat some olive oil and 1 tbsp butter until melted and the pan is coated.  Add corn and sauté until the corn starts to carmelize on the bottom of the pan (it develops this fantastic carmelized flavor - you will love it).  Season the corn with lime salt and pepper, remove and set corn aside.  

Clean the skillet, add some more olive oil and a tbsp of butter and heat over medium heat.  Add the zucchini ribbons and sauté until just tender, it doesn't take long at all.  Remove from heat.  Season the zucchini with a bit of salt and pepper and place it on your serving tray.  Top the zucchini with the corn.  Pile the tomatoes over the corn and season with salt and pepper.  Sprinkle thin slices of fresh basil over the top.  Drizzle a bit of Honey Wine Vinegar over the salad.  YUM!!!


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