Happy Fourth of July!

Market tomorrow - here's a quick dinner menu to help you beat the heat. You can pick up almost everything you need at the EGFM!


Grilled Pork Chops with Caramelized Peaches and Basil
All the cooking is done on the grill - quick and easy - I used some great pork chops from market (Lindenhof or Livengood have great chops), peaches from Frecon and maple syrup from Ridge Valley. 

I forgot to toss the basil with the peaches before snapping the photo -
make sure you add the basil - basil and peaches - YUM!

I seasoned the chops with some great seasoning salt I picked up from Pureblend Tea - Kari has a great new display for all of her seasoning mixes - take a look at them at market next week - she has great recommendations!

As a side dish - so simple / no cooking - 

Corn and Black Bean Salad
2 ears of fresh, local corn*, removed from the cob
1 cup black beans (you have permission to used canned beans) 
jalapeño (use as much or as little as you like) 
10 cherry tomatoes, cut into slices
Juice from 2 lemons or limes
1/4 cup olive oil
1/4 cup chopped cilantro or basil
salt and pepper to taste


Toss it all together in an bowl and stay cool!


* Fresh, local sweet corn - use it as soon as you buy it. The longer you store corn on the cob, the less sweeter it will be. As the cob ages, the sugars in the corn kernel change to starch and lose all of their sweetness.  


Hint - Buy corn on the cob when its in season! When you get it home from market slice the kernels off of the cob and spread them out on a rimmed cookie sheet. Place the kernels in the freezer until frozen.  Once frozen, put the kernels in freezer bags or containers and freeze until you need them. What a special treat in the middle of winter - summer sweet corn!