My good friend Keena was working in India for the last few months and just returned to Seattle, eager to experience as much Pacific Northwest summer as possible in September. I’m with her on this one: It just so happens that towards the end of this month, the farmers markets I’ve been doing will also come to an end, so things seem like they’re both simultaneously gearing up (hike! picnic! beach!) and wrapping up at the same time as I also feel a sense of wanting to cram in as much as I can before the days start getting noticeably shorter. And truly: there’s no better recipe to commemorate such efforts than these fresh corn grits with oil-poached summer tomatoes.
I thought I’d be overjoyed to have a break from the farmers markets but with just a few weeks left, I’m feeling like I’ll really miss my regulars, my farmers market neighbors, the weekly trades, and the chance to spend some time outdoors. I did a big all-day Harvest Festival event yesterday and had some time to reflect on the season and how it’s been for Marge. What I realized standing there all day is that I don’t really have to work as hard at the events as I used to. Since Marge is a relatively new company here in Seattle, it took a lot of work at the beginning of the season to get people to try the granola and to recognize the brand. Now, for the most part, they come up to the table and know exactly what they want. And thank me for being there. Word is spreading — has spread. And I feel really lucky for all of it.
On Friday, an older woman with stark white hair and a gauzy pink scarf came up to my table and browsed for a little while, reading the nutritional facts on the back of each package of granola and looking at our signage and displays. She noticed a little press flyer and mentioned how absolutely wonderful it was that we were featured in so many magazines. Because I tend to be humble and shy about these things I told her that it was just luck, really. She looked at me and paused for what felt like ten full seconds, and then responded: well, the harder we work the more chance that luck will find us, don’t you think? I don’t know if I completely agree although I really want to. I want to believe the woman with the bold pink scarf. I want to tell myself that if you put in the time, it will all surely pay off big in the end.
Before bed, I’ve been reading Twyla Tharp’s book The Creative Habit, and a perfectly appropriate line jumped off the page yesterday: “The more you are in the room working, experimenting, banging away at your objective, the more luck has a chance of biting you on the nose.” So maybe the older woman is right. And maybe I’m starting, slowly but surely, to see that coming true on a very small scale at the farmers markets: I get to just stand and greet people as they come up to the booth rather than actively engage them and work to sell them the product. And that feels lucky. Even on what seem like impossibly long days or days when I really miss really good health insurance or retirement benefits, there’s the possibility of going out to lunch in the middle of the day or leaving town early to drive to the mountains to see a friend who has proclaimed that summer must, for this one year, fit itself into the month of September. And we’re working on that. Working really hard at it. Wish us luck.
A quick bookkeeping note: Marge Granola has been nominated for a Martha Stewart American Made Award! We’re doing pretty well, but we’ve still got a little catching up to do. Voting takes a matter of moments and you can vote six times per day (so if you’re like my family, you can return each day and continue voting — which would be wonderful); the contest ends this Friday the 13th. I’d so appreciate your support (tell a friend?) and vote if you have a moment. Thank you! Vote here.
A quick note on this recipe: First, it’s heaven. Make it tonight if you can. I ran across the idea for fresh corn grits in Food and Wine and bookmarked it right away, wondering why I hadn’t thought of such a genius invention (we eat a lot of polenta around here). I will say that I wondered half-way in why I was grating the corn cobs instead of just slicing off the kernels — but I will tell you it makes all the difference. In grating the corn you get a lot of the juices (and you use them) and you get finer bits of corn than you would if you simply sliced off the kernels. So while it seems a touch labor-intensive at the time, stick with it. When I tried my first bite of the grits, they were like nothing I’d ever tasted before: sweet as the summer sun, lightly herbed, bright with flavor. And to be honest, they tasted nothing like the polenta or grits we often make at home — which brought on the discussion: is this really more like creamed corn? What’s the true definition of polenta or grits? So in an effort to work a little less on this sunny Sunday morning, I’m going to leave those questions unanswered and get right to the recipe. Call it what you will, it’s late summer in a bowl and I think you’re going to like it as much as I did.
Fresh Corn Grits with Oil-Poached Tomatoes
Some people remove the skins from the tomatoes once they cool — I happen to like them and think it gives the dish a rustic quality. Once you eat every last one of the tomatoes, you’ll have pan of herbed, tomatoey olive oil left: don’t toss it! We’ve been using it in salad dressings, as a bread dip, or to drizzle over morning eggs.
Serves: 4 as a small side
Adapted from: Food and Wine
For the tomatoes:
1 ¼ pound roma or plum tomatoes (about 6) halved, cored
1 head of garlic, cloves separated
3 sprigs fresh rosemary
1 cup extra-virgin olive oil
1/2 teaspoon kosher salt
For the fresh corn grits:
6 large ears of corn, shucked and coarsely grated on a box grater (about 2 1/4 cups kernels and juice)
½ cup whole milk
¼ teaspoon kosher salt
Freshly-ground black pepper
2 tablespoons fresh chopped chives
1 tablespoon butter
¼ cup grated Parmesan cheese (optional)
flaky salt (like Maldon), to top (optional)
Prepare the tomatoes: Preheat the oven to 300 F. Lay tomatoes, garlic, rosemary and salt in a heavy-bottomed baking dish. Pour olive over the tomatoes evenly and bake for 35-45 minutes, or until tomatoes are soft and skin is beginning to shrivel. Discard herbs and allow to cool slightly.
Make the polenta: In a saucepan, simmer the corn and juices with the milk over medium heat, stirring until thick, about 6-8 minutes. Add the salt and pepper; fold in chives, butter (if using) and Parmesan cheese.
To serve: Scoop the warm polenta into a small serving dish and spoon the soft, warm tomatoes on top. Sprinkle with a little flaky salt, if desired. Serve immediately. Save the herbed olive-oil to use in other recipes (salad dressings, drizzle over eggs or dip for crusty bread).