Right now I can’t even fathom the idea of wearing socks everyday, never mind a heavy down coat or gloves. I am still busy enjoying iced coffee and sunglasses and tank tops and late sunsets and any excuse to be near water because that’s what you do in New England. I am blissfully ignorant to the fact that next week is September.
Don’t worry, as I am sure the weather will mock us all, as we attempt to wear our newly purchased fall attire on those days that the local weather man tells you that there will be a high of 65°, and you sweat through your corduroys on the way to work. There will be days that feel like summer, but it’s not the same.
It is the human condition to resist change. But the seasons are changing and there is nothing we can do about it. We can’t reschedule mother nature or ignore her. Believe me, that chick is already exacting her revenge on us for all the other times we’ve dissed her.
But we can fall in love with fall. We can go with the grain. We can look forward to the colors, the breezes, the pumpkin-spice EVERYTHING. We can welcome it with open cardigans and fingerless gloves, and a dish that comforts us but reminds us of summer.
You may not want to think about it this week, but you will want to make this for dinner every night in September. Consider it my way of helping you cope with change, without the expensive therapy bill.
Roasted Corn & Farro Risotto
In a 9 x 13 baking pan, roast the freshly shucked corn cobs with a drizzle of olive oil and a pinch of kosher salt on broil at 475° F, until the kernels start to brown. Make sure to turn the ears over half way through cooking and they should be done after about a half hour.
The tomato and green onion are a friendly reminder of summer flavors, while the farro acts in the same comforting way arborio rice would in a risotto, but with a nuttier flavor and heartier texture. It also contains less carbs, if you care about that sort of thing. But, I mean, who are we kidding, before you know it you will be covered up in a double knit cable sweater and singing Let It Snow!
Thank you for the recipe I’ll be trying this before fall roles around. I live in the desert and we’ll have warm days until October. – Sharon
Thanks Sharon! Hope you like it!
Great way to de-corn the cob – buying a cake tin like that is worth it just for that purpose
Totally! It prevents me from getting kernels all over the kitchen 🙂
I’m adding Beef stock instead of Vegetable Stock, plz suggest…
Sure! It will just give it another level of flavor, but beef or chicken stock could work just as well.