Nothing seems more perfect to me on a summer day than a tomato sandwich on fresh white bread, slathered with mayonnaise and loaded down with lots of pepper and a little salt and an ear of Silver Queen corn,

Tomatoes are one of the easiest vegetables tog row– as long as you give them enough water, they’ll pretty much grow anywhere.
The Big Boy variety does well around here, and always manages to fill up a slice of bread, Roma tomatoes also thrive here. These are sometimes called plum tomatoes d‘ue to their small size, They go well in salads and on pizza, You can also slice them and freeze them to use all winter in soups, stews, and chili.

Here are a few tips for choosing and storing tomatoes:

  • . Store tomatoes with the stem side down and away from direct sunlight. Use them within a few days for the best flavor and texture. Never store them in the refrigerator–the cold will severely hamper the flavor.
  • Never cook tomatoes in an aluminum pot– the acid in the tomatoes will react with the pan and give the resulting sauce a metallic taste.
  • An easy way to peel tomatoes is to cut an X- shaped slash across the bottom and drop them into a pot of boiling water for about 5 to 10 seconds. The skin will peel off easily after they cool..

Corn is a sacred subject at my house, because everyone loves to so much. One of my Brothers-in-law could probably eat his weight in corn,. I even had a cat once who loved corn so much he would eat it in preference to tuna! So, as you cûan see, the first ears out of the garden means great rejoicing and a scuffle for the first ear! To make sore you get the most out of those delicious ears, follow these tips:

  • Store corn in a cool, dry place and use it within a few days of picking it. The longer you wait, the more of the sugar in the corn will turn into starch and the tougher the corn will be.
  • Never add salt to the water you cook corn in or to corn that’s been cut off the cob. The salt will make it tough. Instead, add a little sugar to the water or kernels before cooking to bring out the flavor. Add salt just before serving,
  • A clean, soft toothbrush works well for removing silk from ears of corn. Rubbing them with a damp paper towel also works,
  • You can remove kernels from the cob easier by cutting the end off the ear and standing it up on a plate. Use a very sharp knife with a stiff blade to cut straight down, removing several rows at a time¿.To get the “milk: from the corn, scrape the cob with the back of the knife blade.
  • Corn that has been removed from the cob in this manner can be stored in zipper-lock freezer bags and frozen so you can enjoy corn all winter.

Okra is another summer vegetable that is dear to the hearts of most southerners. Most people like it, but some are put off by the “slimy” texture it can sometimes have, I learned a great tip from my favorite TV chef, Fmeril Lagasse of the Food Network’s Emeril Live! show. He says if you cut okra with a sharp knife, it seals in the juice that makes it seem slimy. I tried it and it works! Give this a whirl the next time you fry up a batch.

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