We love our garden, and our cows do, too! We went seriously big with our garden this year – a quarter of an acre. (An acre is about the size of a football field.) And we had some seriously big problems at the beginning of the summer. We lost a lot of seedlings to heat and weeds, so we replanted a lot of things very late in the season. I actually just picked our first zucchini in the middle of August!
We have four things that are doing really well this year – blackberries, sweet corn, green beans, and tomatoes. I made 3 dozen half-pints of blackberry jelly. We are selling sweet corn at our family’s veterinary practice. I have canned 70 quarts (!!) of green beans this year, and the tomatoes are just getting ready to make some serious fruit.
Raise your hand if you are excited about corn season as I am! (Insert hand-raise emoji) Oven Roasted Corn on the Cob is the perfect side dish for cookouts and parties. Juicy sweet corn smothered with butter, parmesan cheese and fresh parsley. Eeekkk. I might have just squeal a little in excitement.
Okay, well, it’s not the corn’s fault. It’s mine. But for conversation-sake, let’s just blame it on the corn for now since the husks caught on fire.
Fortunately enough, the flames died down and the corn was left unharmed, charred and roasted to absolute perfection.
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