In continuation of the Mama Lunetta Summer Classic series - here’s yet another childhood mainstay. I happened to have corn in the freezer from my CSA two weeks ago and I got a pepper in last week’s. And that meant that this HAD.TO.HAPPEN.

Since Summer vegetables require little to no anything to be awesome, I do realize that I’ve been posting things that really aren’t all that eventful. Sorry. Are you bored of me yet? These are just the recipes that I think of when we’re in this season. I’ve also been relying greatly on my farm share to inspire my cooking each week.

When I got the corn, I didn’t have time to use it right away and you should use fresh corn within a day or two. So I quickly blanched the cobs and then cut off the kernels and froze them.Then last week I received a beautiful green pepper in my share and I immediately thought of Mom’s Corn and Peppers, a summer comfort food.

Typically when people think comfort foods, we think of winter stews, soups, and casseroles. Things that take a long time and require the warmth of the oven. They warm both home and soul. But when I think back on my mother’s cooking, it’s her summer standbys, that remind me of home and comfort. Her corn and peppers, fresh sauce, blackberry sauce, ratatouille, tabbouleh, and her mint iced tea. Those are my “comfort foods”. Although I have been making slight changes here and there, de-grainifying the stuffed zucchini, using maple syrup instead of sugar in the blackberry sauce. Through and through the recipes still have the same backbone. Super simple dishes that were inspired by what she brought in from her garden each day, similar to how I’m waiting on my farm share each week.

#longlivesummer