It was a good weekend for local produce. (Or, as I declared to the Phenom, "I'm supporting local farmers. That makes me a damn patriot!" He then muttered something about me carrying a gun and disposing of half my brain. Sad that the tea party extremists have given "patriot" such a negative image.)
Our local tailgate farmer's market was having a big ol' mid-summer celebration, so many demonstrations of groovy ways to use produce and more stuff on sale. Then, I headed to my favorite local farmer's roadside stand.
Side note: the Old Woman would be pleased that I get so much produce directly from the farmer. She had two or three road side stands she frequented.
I bought peaches, blackberries, corn, tomatoes, squash, roasted peanuts, eggplant, and potatoes. I've made four jars of blackberry vodka. I've eaten tomato sandwiches until I'm happy. And, I leaned over the sink to eat peaches at least 5 times today.
When we were recently in NOLA, I had maque choux with my BBQ shrimp one night. I've read about it. I've been curious. So, I made some. IT WAS YUMMY!!! I have extra I will take to the office to feed the minions in the morning . . . and some shrimp I'll quickly cook up to add in. They will sing my praises!
Cut the corn off the cobs, then use the back of the knife to scrape the "milk" from the cobs into another bowl. I did it with 10 ears, but I was once again stood up by the Red Army. 3-5 ears should be plenty.
Dice up celery, red bell pepper, onion. Chop 2-3 cloves of garlic. Chop 3-4 green onions and chop up 1 cup worth of tomatoes. (I had a few large cherry tomatoes that needed to be used, so I left the skin on them.)
Melt some bacon fat (you do keep your bacon fat in the freezer, right? I have three types of bacon fat in my freezer, for this I used the Benton's bacon fat for it's smokey flavor. I also have applewood smoked and maple smoked bacon.) I melted enough to coat the bottom of a large skillet. Then, saute the celery, onion, and pepper. Add in about 1/2 tsp dry thyme. Let the veggies get soft. Add in the corn, corn "milk" (I added 2-3 tbs heavy cream and about the same amount of milk). Cook for about 5 minutes, then add in the green onion, tomato and 1-2 tsp tony chachere's cajun seasoning (I always add salt and pepper to trinity while it's cooking. But, do it to your taste.) Cover and let cook 10-15 minutes. Try to avoid eating it straight from the pan.