WhiskeyMarie was curious as to what I did with all that farmey goodness, and I am going to tell you. First, that corn was unbeleivable, it's that hyper white super sweet corn that only seems to grow here in New England, it was delicous, and I made two compound butters to go with them, one was rosemary and garlic, and the other was chipotle and cilantro....yums.
You can see that eggplant back there, and I am going to admit, I am not a fan of the vegetable, but my wife loves it, and damn if it didn't look so buetiful all white and purple....I had to buy it. The eggplant I paired with the tomatoes you see there (they are award winning tomatoes fyi, and they. are. awesome.), some fresh basil, and buffalo mozzearella, kind of a sauceless eggplant parm al fresco...very nice and not to soggy since I used tomato slices instead of sauce.
The cauliflower I did one of my favorite preperations....Cauliflower Au Gratin, seriously, douse anything in cream and cheese and I am in. I got this recipe from a book by Julia Childs and Jacque Pepin (spelling?), and it's a doozy. It takes an amazingly buetiful cauliflower like the one pictured below and takes it to the next level. It was all so good, it's too bad summer doesn't last forever.
That being said, I am sick of sweating, the end.