Lunch today is warm succotash—zucchini, green beans, bi-color corn (boiled and roasted), chopped parsley, lots of butter, and salt and pepper.  We have been corn mad since the beautiful fat cobs hit our local farm stands just this week. Tune in today to The Canal House Kitchen Hour on WDVR, 4–5 PM. We’ll interview our favorite local farmer, Trauger’s Myron Kressman; ice-cream genius Gabby Carbone of Princeton’s The Bent Spoon; great music; and of course everything we know about cooking corn. To paraphrase Charles Osgood, “We’ll see you on the radio!”

 

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