There is corn everywhere!!
This past weekend, the mr and I were out and about in the sticks of Vermont and got an eyeful of this very familiar sight of corn fields forever. It’s just part of the landscape.. Blue sky, big lush mountains, little rives and big fields of corn. It is ever so lovely… and so telling. Tall high corn fields just means two things. 1.We will be eating lots of corn, and, 2. the summer is winding down. So soon we will be talking apples and root veggies, but until then, we will just eat the corn and revel in what I consider one of the best and most beautiful times of the year here in Vermont.
And after seeing all the corn (and we have been getting a bunch in the farmshare) I realized that I need to step up my corn game.
What better why to fancy up some corn then to fancy up the stuff people like to smother on it…. butter.
Whenever I think about butter, I think about my sister, the one that, as a little kid, used sneak to the kitchen and eat whole sticks of butter. This (to me) just seemed like a pretty gross option for a snack, but you know, whatever floats your boat I guess.
Bur after making making this coconut butter, I can see the draw, for I would sure love to eat the entire contents of a jar of this butter. (I have been eating a spoonful here and there)
Lime cilantro coconut butter.. Its my new thing…corn or not.
![]()
The stuff. We have some lovely, super fresh from the farm, corn on the cob. Then for the coconut butter we have , unsweetended coconut flakes, a lime, som ecilantro and salt.
![]()
Dump coconut flakes into a food processor. Turn to on and let it go.
![]()
After about 7 minutes… you coconut will start to clump together and look like this. And maybe you are like, “this shit isn’t going to happen”.. well be patent. Scrap the coconut off the sides and keep the processor going.. scraping down the sides whenever you need to.
![]()
And eventually, after another 8-10 minutes, it will turn into this.. a nice creamy buttery butter.
![]()
Now add in the zest of the lime, the lime juice, a pinch of salt, and cilantro into the butter. Turn processor back on until combined.
![]()
And you got yourself some freak yeah cilantro lime coconut butter… ready to smother your corn with.
This amount is good for 6-8 corn cobs… Any extra is excitlent on any veggies, bread, cake, or spoon.
![]()
And stick that butter in a jar.
I dare you not to eat a spoonful right now. (I licked the bowl down clean)
![]()
So I hope I am not being presumptuous when I think that you know how to cook corn. Or maybe you have a specific way you like to cook your corn. But just in case, husk corn and stick either in a pot and boil until cooked,(about 8-10 minutes) or like me, char on the grill, or under the broiler.
So cook some corn….And smother it with the butter.
![]()
And there you have it, some freak yeah amazing lime cilantro coconut butter smothered on some corn.
So good…..so good.
Have a great day!
-C
- 1 1/2 cups dried unsweetened coconut flakes
- 1 lime
- 1/2 bunch of fresh cilantro (about a 1/4 cup chopped)
- salt
- 1 tablespoon coconut oil (optional)
- freshly cooked corn on the cob
Note. Any extra butter is good on anything and everyhitng!!!
Place coconut into a food prosser and turn to on. Prosse until coconut start to stick to sides. Stop, scrap down bowl, then conuitne to process. Repet this until the coconut has turned into a creamy buttery goodness.
Add the juice, the zest, a pinch of salt, and the cilantro to the butter. Pulse until combined. If you want to add in a little coconut oil here to make it a little smoother, go for it.
Scoop into a jar. When your corn is hot and ready, smother butter all over.
And eat. There swill be stuff stuck in your teeth..Don’t worry about it. Think of it as a snack for later.
The past week was freaking gross hot, like sweaty, smelly, I want to live in the Costco walk in freezer hot. But today, well today was the most lovely day. A cool dry 70 with a nice breeze and sunshine. Then around dinnertime, a little bit of rain, followed by a rainbow. It was the most fantastic perfect weather.This is why I love living in Vermont. We get weather.
.Last night, dinner was all about trying to make some more room in the fridge for the farm share pick up tonight and to make something that I didn’t have to really watch. (the mr and I were moving the beehive to the roof of the house so I wanted to make something that I could leave on the stove and not have to babysit (just stir every now and then). With the weather being so freaking amazing, with a cool crispness in the air, I was craving something a little more on the warm and comfy side. And what do you know, the stuff I had left in the fridge (there is still a basket of zucchini on the table) was what was needed for a big pot of stewed summer ratatouille with lentils. It was everthing that I ever could need and want for a meal. Full of the best veggies and lentils, easy to make, nothing fancy to do. Just stick stuff into a pot and cook until done.
Cooler, light long sleeve, kind of weather. Enough rain where I didn’t have to water the garden, the most perfect pot of the best ratatouille shared with the mr. and a feeling of accomplishment and excitement (bees on the roof!).
The perfect night.
![]()
The stuff. Zucchini, yellow summer squash, eggplant, onion, tomatoes and lentils. And we have some fresh basil, fresh oregano, balsamic vinegar, olive oil, and some salt and pepper.
![]()
To get this party started, chop up the onion and toss it into a big heavy pot with a little olive oil and a sprinkle of salt. Stick on the stove on medium heat.
![]()
While the onions are cooking, mince up the garlic and chop up all the other veggie into medium sized chunks.
![]()
When the onions start to become translucent and smell fantastic, add in all the veggies and garlic. Give it a big stir and place back on the stove to cook for a few minutes to let the veggies release some of their liquid.
![]()
Then add in the lentils along with a equal amount of water and top with a lid.
![]()
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After about 30 minutes, the lentils should be near done and the veggies tender, the tomatoes pretty much dissolved. Now chop up the basil and oregano and toss it in along with a few swigs of the balsamic vinegar. Give it a stir and keep on cooking for another 10ish more minutes or until the lentils are nice and tender.
![]()
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Scoop onto bowl then into mouth. If you like, finish off with a bit more fresh basil or,ike the mr, top with parmesan cheese.
Have a fantastic day! So close to the weekend!!
-C
Makes 2-3 big servings (if serving with pastas or rice, its more like 4-5 servings)
- 1 medium zucchini
- 1 medium yellow summer squash
- i medium onion
- 1 small eggplant
- 3-4 cloves garlic
- 1 cup dried lentils
- 1/2 cup water
- 3 medium to large tomatoes
- handful fresh basil leaves
- a few glugs of balsamic vinegar
- couple sprigs of fresh oregano
- olive oil
- salt and pepper
Drizzle a little olive oil into a large pot. Dice up the onion and place on medium heat and cook for a few minutes. Mince up the garlic and chop up the remaining veggies into medium sized pieces. Once the onion is cooke a bit and strting to smell oh so nice, toss the veggies and garlic into the pot. Mix, sprinkle with salt and pepper and place a lid on it. Cook for a few minutes to draw out a bit of liquid from the veggies. Now add in the lentils and the water. Stick the lid back on and let cook for about 30 minutes on medium low heat or until the lentils are starting to soften.
When the lentils are mostly soft, but still have a bit of biet, dice the fresh herbs and toss into pot with a few swings of balsamic vinegar. Stir and cook for another 8-10 minutes or until the lentils are full cooked.
Remove from heat and ladle into bowls..
Serve with rice, pasta, bread, a big old pile of fresh greens, or just as it is.
Eats fantastic right aways, or cold late at night standing in front of the fridge..
![]()
And now the cucumbers are growing shit crazy.
Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze them in. (the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I kind of like having.
This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting, dancing around the kitchen in a cute little apron with wooden spoon in hand, (pretending its a microphone) canning all sorts of fruits and veggies that a piling up in massive amounts for the winter months.
That didn’t happen, and I still have a million cucumbers and not a whole heck of a lot of time this week to inact my canning day day dream.
My simple solution. Cut um up, stick in a bowl with a some fresh dill, a lithe vinegar and leave them on the counter….. And watch as they disappear. It’s crazy. I find if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)
As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those cucks. (this works fantastic will zucchinis too!)
![]()
The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.
![]()
Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.
![]()
Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.
![]()
And eat. Leave on the counter until they are all gone..which won’t take too long.
Enjoy the Tuesday!
-C
- 2-3 medium to large cucumbers
- 1 medium sweet onion
- a bunch of fresh dill
- salt and pepper (fresh cracked is best)
- red wine vinegar
Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper, chopped up dill. Pour on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute… or as long as you want*.
Eat all day long or until they are gone.
IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day (I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.
THE LOVELY CRAZY
September 19, 2015 by maximios • Blog
There is corn everywhere!!
This past weekend, the mr and I were out and about in the sticks of Vermont and got an eyeful of this very familiar sight of corn fields forever. It’s just part of the landscape.. Blue sky, big lush mountains, little rives and big fields of corn. It is ever so lovely… and so telling. Tall high corn fields just means two things. 1.We will be eating lots of corn, and, 2. the summer is winding down. So soon we will be talking apples and root veggies, but until then, we will just eat the corn and revel in what I consider one of the best and most beautiful times of the year here in Vermont.
And after seeing all the corn (and we have been getting a bunch in the farmshare) I realized that I need to step up my corn game.
What better why to fancy up some corn then to fancy up the stuff people like to smother on it…. butter.
Whenever I think about butter, I think about my sister, the one that, as a little kid, used sneak to the kitchen and eat whole sticks of butter. This (to me) just seemed like a pretty gross option for a snack, but you know, whatever floats your boat I guess.
Bur after making making this coconut butter, I can see the draw, for I would sure love to eat the entire contents of a jar of this butter. (I have been eating a spoonful here and there)
Lime cilantro coconut butter.. Its my new thing…corn or not.
The stuff. We have some lovely, super fresh from the farm, corn on the cob. Then for the coconut butter we have , unsweetended coconut flakes, a lime, som ecilantro and salt.
Dump coconut flakes into a food processor. Turn to on and let it go.
After about 7 minutes… you coconut will start to clump together and look like this. And maybe you are like, “this shit isn’t going to happen”.. well be patent. Scrap the coconut off the sides and keep the processor going.. scraping down the sides whenever you need to.
And eventually, after another 8-10 minutes, it will turn into this.. a nice creamy buttery butter.
Now add in the zest of the lime, the lime juice, a pinch of salt, and cilantro into the butter. Turn processor back on until combined.
And you got yourself some freak yeah cilantro lime coconut butter… ready to smother your corn with.
This amount is good for 6-8 corn cobs… Any extra is excitlent on any veggies, bread, cake, or spoon.
And stick that butter in a jar.
I dare you not to eat a spoonful right now. (I licked the bowl down clean)
So I hope I am not being presumptuous when I think that you know how to cook corn. Or maybe you have a specific way you like to cook your corn. But just in case, husk corn and stick either in a pot and boil until cooked,(about 8-10 minutes) or like me, char on the grill, or under the broiler.
So cook some corn….And smother it with the butter.
And there you have it, some freak yeah amazing lime cilantro coconut butter smothered on some corn.
So good…..so good.
Have a great day!
-C
Note. Any extra butter is good on anything and everyhitng!!!
Place coconut into a food prosser and turn to on. Prosse until coconut start to stick to sides. Stop, scrap down bowl, then conuitne to process. Repet this until the coconut has turned into a creamy buttery goodness.
Add the juice, the zest, a pinch of salt, and the cilantro to the butter. Pulse until combined. If you want to add in a little coconut oil here to make it a little smoother, go for it.
Scoop into a jar. When your corn is hot and ready, smother butter all over.
And eat. There swill be stuff stuck in your teeth..Don’t worry about it. Think of it as a snack for later.
The past week was freaking gross hot, like sweaty, smelly, I want to live in the Costco walk in freezer hot. But today, well today was the most lovely day. A cool dry 70 with a nice breeze and sunshine. Then around dinnertime, a little bit of rain, followed by a rainbow. It was the most fantastic perfect weather.This is why I love living in Vermont. We get weather.
.Last night, dinner was all about trying to make some more room in the fridge for the farm share pick up tonight and to make something that I didn’t have to really watch. (the mr and I were moving the beehive to the roof of the house so I wanted to make something that I could leave on the stove and not have to babysit (just stir every now and then). With the weather being so freaking amazing, with a cool crispness in the air, I was craving something a little more on the warm and comfy side. And what do you know, the stuff I had left in the fridge (there is still a basket of zucchini on the table) was what was needed for a big pot of stewed summer ratatouille with lentils. It was everthing that I ever could need and want for a meal. Full of the best veggies and lentils, easy to make, nothing fancy to do. Just stick stuff into a pot and cook until done.
Cooler, light long sleeve, kind of weather. Enough rain where I didn’t have to water the garden, the most perfect pot of the best ratatouille shared with the mr. and a feeling of accomplishment and excitement (bees on the roof!).
The perfect night.
The stuff. Zucchini, yellow summer squash, eggplant, onion, tomatoes and lentils. And we have some fresh basil, fresh oregano, balsamic vinegar, olive oil, and some salt and pepper.
To get this party started, chop up the onion and toss it into a big heavy pot with a little olive oil and a sprinkle of salt. Stick on the stove on medium heat.
While the onions are cooking, mince up the garlic and chop up all the other veggie into medium sized chunks.
When the onions start to become translucent and smell fantastic, add in all the veggies and garlic. Give it a big stir and place back on the stove to cook for a few minutes to let the veggies release some of their liquid.
Then add in the lentils along with a equal amount of water and top with a lid.
After about 30 minutes, the lentils should be near done and the veggies tender, the tomatoes pretty much dissolved. Now chop up the basil and oregano and toss it in along with a few swigs of the balsamic vinegar. Give it a stir and keep on cooking for another 10ish more minutes or until the lentils are nice and tender.
Scoop onto bowl then into mouth. If you like, finish off with a bit more fresh basil or,ike the mr, top with parmesan cheese.
Have a fantastic day! So close to the weekend!!
-C
Makes 2-3 big servings (if serving with pastas or rice, its more like 4-5 servings)
Drizzle a little olive oil into a large pot. Dice up the onion and place on medium heat and cook for a few minutes. Mince up the garlic and chop up the remaining veggies into medium sized pieces. Once the onion is cooke a bit and strting to smell oh so nice, toss the veggies and garlic into the pot. Mix, sprinkle with salt and pepper and place a lid on it. Cook for a few minutes to draw out a bit of liquid from the veggies. Now add in the lentils and the water. Stick the lid back on and let cook for about 30 minutes on medium low heat or until the lentils are starting to soften.
When the lentils are mostly soft, but still have a bit of biet, dice the fresh herbs and toss into pot with a few swings of balsamic vinegar. Stir and cook for another 8-10 minutes or until the lentils are full cooked.
Remove from heat and ladle into bowls..
Serve with rice, pasta, bread, a big old pile of fresh greens, or just as it is.
Eats fantastic right aways, or cold late at night standing in front of the fridge..
And now the cucumbers are growing shit crazy.
Every time I open the fridge, at least one (if not a few) come falling out from all the places that I have managed to squeeze them in. (the egg tray in the door is not a safe place for cucumbers) This is a slight problem, but a problem that I kind of like having.
This past weekend I had planned on doing a bunch of pickling and canning. Like a whole day of music blasting, dancing around the kitchen in a cute little apron with wooden spoon in hand, (pretending its a microphone) canning all sorts of fruits and veggies that a piling up in massive amounts for the winter months.
That didn’t happen, and I still have a million cucumbers and not a whole heck of a lot of time this week to inact my canning day day dream.
My simple solution. Cut um up, stick in a bowl with a some fresh dill, a lithe vinegar and leave them on the counter….. And watch as they disappear. It’s crazy. I find if you leave a bowl of cut up anything on the counter, anyone that walks by will stop and eat a few pieces (if not the whole bowl) It’s a scientific fact (no not really, but maybe)
As for my blissful canning day. It will be happening soon. But until then, this is the way to go with those all those cucks. (this works fantastic will zucchinis too!)
The stuff. Cucumbers, onion, fresh dill, salt, pepper, and red wine vinegar.
Slice up the cucumber and onion and toss into a bowl. Spinkle with salt, pepper, and lots of fresh chopped up dill. Splash in the vinegar and toss it all around.
Let it sit on the counter for at least 2 minutes, but the longer they sit, the more pickley they taste.
And eat. Leave on the counter until they are all gone..which won’t take too long.
Enjoy the Tuesday!
-C
Slice cucumber and onion into thin slices. and stick in a big bowl. Sprinkle with salt. pepper, chopped up dill. Pour on a few glugs of vinegar. Toss around, taste and adjust seasoning if needed and let sit on the counter for a few minute… or as long as you want*.
Eat all day long or until they are gone.
IF there are still cucumbers left over after 2 hours and you are worried about leaving food out all day (I don’t worry, but that’s me), stick in the fridge until you ar ready to eat them.