We're Eating: Sweet Corn and Peaches

A Gluten Free Cornbread and Peach Cake with Vanilla Bean Ice Cream adapted from Rustic Fruit Desserts

For Father's Day this year, I decided to make a feast at home. We hit up the farmer's market on Saturday and came home with:

• Eggs
• Sweet Corn
• Portabello Mushrooms
• Zucchini
• Yellow Squash
• Onions
• The tiniest, cutest little eggplant
• Tomatoes (Curse you squirrels that we don't have any from the garden!)
• Cheese from Humble House Foods

We grilled all the veggies including the corn. We also made burgers with ranch meat and portabello mushroom burgers for the veggiesaurus (that would be me).

I made cakes using the peaches my mom and I picked at Marburger Orchard a month or so ago. Chuck and I had peeled and frozen the vast majority of the 29 lbs of fruit we picked. 

For Father's Day, I got Chuck 6 olive trees. I know, not a native tree. But they are from a local olive orchard. Who knew? Turns out that South Texas has a climate similar to the olive producing regions of the world. In 2 to 3 years, we should be able to brine some olives of our own.

In other food news, our farm share just started up again. Yeah!  This week we received:

• Basil
• Eggplant
• Tomatoes
• Onions
• Hot peppers of various kinds
• Cucumbers

Anyone see a ratatouille in our future? Me too.