The availability of imported food blurs the seasons and reduces the impact of seasonality.
But as I bit into the first corn of the summer last night I was reminded again of the pleasure of fresh, seasonal fruit and vegetables.
I cooked it the way my mother always did – a whole cob, baked in the oven in its husk.
It was tender, sweet and juicy, tasty enough to eat by itself with no need for butter or seasoning.
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