Thornville Farmer's Market

photo courtesy of Flickr If you haven't been yet...you have a few more Saturdays to get there. The Thornville Farmer's Market, adjacent to the firehouse, is open every Saturday from 9am until noon or a wee bit earlier if the goods are gone. Make sure you pick up some of Shellee's homemade basil pesto sauce. I've almost finished my jar and have savored every bite. Tonight I tossed a large spoonful with chunks of homegrown tomato, baby buffalo mozzarella, a chiffonade of basil leaves and a sprinkling of sea salt. Only one spoonful remains. Hmm...how to enjoy the last one? Before I buy another jar...or three. She mentioned it was in the air to start baking bread too. Think she'd notice if I camped out in her backyard?

My basil plants give their life for this...

Corn Dip with Tomatoes and Basil
(from Martha's Everyday Living via The Today Show)
Serves 4; makes about 1 3/4 cups
1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels
1/3 cup 2 percent milk
1/3 cup silken tofu
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt
Freshly ground pepper
8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
1/3 cup fresh basil leaves, thinly sliced
3 cups baked white-corn chips (6 ounces)
Directions
1. Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
2. Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips. Dip can be refrigerated in an airtight container up to 1 day.