Last Thursday I unintentionally made dinner from items that were all purchased at the Brigham Circle Farmer’s Market or picked from my back porch.  Of course this would exclude olive oil salt and pepper, maybe some day I will be blessed with an olive grove, salina, and pepper vines (?), but for now those extras are coming from the cupboard.

From the Market: Corn, lettuce, cukes, onion, garlic, potatoes
From the Porch: Cherry tomatoes, basil, thyme

The potato pouch is very simple, just drizzle some olive oil on the bottom of the tin foil pouch, add thinly sliced potatoes onions.  Drizzle more olive oil on top and give a generous sprinkle of salt and pepper along with some fresh thyme sprigs.  Roll up the tin foil and pop it on the grill over medium high heat for about 20 minutes.

Corn off the Cob w/ Roasted Garlic and Basil
I made this as a side dish but feel free to increase the quantity!

2 ears fresh corn sawed off the cob (this is always messy but if you cut the tip of the ear off it provides a level surface to stand the corn up on)
2-3 garlic cloves, roasted emily crow style*
drizzle of olive oil or butter
freshly chopped basil
salt and pepepr to taste

In a saute pan heat the oil and add chopped roasted garlic.  Add corn kernels, salt and pepper and stir until it is all coated.  If the corn is fresh then it doesn’t need to cook it just needs to heat through  and get some of that yummy roasted garlic flavor so about 30 seconds to one minute.  Take off heat and top with freshly chopped basil.

*Emily showed me a quick & easy way to roast garlic.  Peel the cloves, put them in a tin foil pouch with salt, pepper and a generous amount of olive oil.  Close up the pouch and toss it on the grill over medium heat for about 5-10 minutes.  Emily and I like to snack on the smaller crispier cloves like little savory candies and the left over olive oil in the pouch can be used in salad dressings.