We had the most amazing corn at Bar Cento the other night. He split the cob in fourths lengthwise and sauteed it with slivered hot peppers and garlic. I made a variation the other night where I cut the corn off the cob after I cooked it and then sauteed it with peppers and garlic. Tonight, we may have roasted Tea Hills farms chicken, with spinach and more sauteed corn and peppers.
We used a tomato, some basil and some corn at lunch to today with our Millgate farm burgers. Somehow, using one tomato doesn't feel like I've made a dent in that bag.
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