When local greenmarkets spill over with produce it's hard not to be vegetarian. Corn is ritually peeled of its outer husks, the tender silk removed (it's very good to eat in a coconut milk soup), and then the inner husks folded back carefully over the kernels so that they are not burned by the fire that cooks them.
We ate this corn with basil butter (heaps of basil whizzed in a food processor with as much or as little butter as you like), and an anchovy butter. So...not quite vegetarian. A quick cabbage slaw, and broccolini dressed with ramp leaf salt and a Palestinian olive oil made by Al'Ard.
Late bees still buzzed the hyssop and African basil while we ate.
Natasha’s Kitchen blog has a great recipe for balsamic grilled vegetables that you could try. I love the stuff!
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