The day started with a punch in the face from a tropical air mass that had once been named Fred. But by the evening we were under a spectacular sunset, fanned by a salt-water breeze as the six piece folk/pop band Buffalo Rose played on the outdoor stage at Westport’s Levitt Pavilion. 

Our pre-concert picnic was not a menu you’d find in a glossy food magazine, but while it was easy and unfussy, it did include the August pleasures of corn and tomatoes — a good fit with the delightful setting. 

Our friends John and Janet supplied a bottle of Wölffer Estate rosé, a favorite of theirs from when they used to summer near the winery.  The sunset-pink wine set a seasonal mood, even before the first refreshing sip.  A dark cloud slid across the sky shedding just a few drops — the last gasp of the tropical storm. 

Around us we saw store-bought sandwiches being unwrapped and takeout containers of colorful salads.  Some groups had low folding tables to support bowls of guacamole, baskets of chips and homemade provisions. Bottles of wine were everywhere.

Sunset over the Saugatuck

Our turkey, cheese, and sliced tomato sandwiches on Wave Hill buttermilk white were paired with a zesty local corn and black bean salad.  Cubes of a perfectly ripe cantaloupe from Gazy Brothers Farm were refreshing for dessert. John and Janet shared their sweet cherries and chocolate chip cookies as the band started up. 

The close harmony voices and virtuoso string playing of Buffalo Rose had some unfair competition from the pink-streaked sky as the sun went down over the Saugatuck River.  The ever-changing light show evolved until there were just gray shadows and the moon began to rise.

It was a perfect evening for an outdoor picnic including the twin luxuries of summer eating — sweet corn and vine ripened tomatoes.

Corn at the Gazy Brothers stand

Thanks to modern agriculture and fast transportation, sweet corn shows up in May and runs well into the fall. But you can’t beat the local stuff.  A short drive from field to market is the best assurance of a sublime experience. 

Old timers used to advise to pick the corn and rush it to the pot ASAP for the sweetest result. As soon as corn is picked, the sugars start converting to starch. Modern varieties, including the beloved butter and sugar cultivar, are a little more durable. Still, the closer to the farm you are, the better the flavor. 

We always get some extra ears. Corn on the cob right out of the boiling water, seasoned with butter and salt can’t be beat.  But the good flavors go on from there. 

The next day, slice the cold kernels off the cob and sprinkle them, still-sweet, on a green salad. Marsha likes a toss of corn with black beans, sweet and hot peppers, Vidalia onion, a few fresh herbs, and a bold vinaigrette like we enjoyed at the Levitt.

Those same cut kernels can be sauteed with peppers, onion, and any other leftover vegetables for a tasty side. I like to sneak in some bacon, if she’ll let me. That, of course, is just a few steps away from a classic succotash. 

A toss of corn and black beans

Fresh corn pudding has become another family favorite, but you have to take a holiday from counting calories if it’s on the menu.  Cut from the raw cob, the kernels are baked with milk, butter, eggs, sugar, and a dash of nutmeg. Oh wow!

Nancy’s Artisanal Creamery in Woodstock, NY is making sweet corn ice cream this season. It takes 43 ears of local corn to make a four gallon batch. Manager Sierra Shultis told me that it’s very popular with customers adventurous enough to give it a try.   Caramel sauce is a natural match if you want to dress it up.

I was happy to see Sweet Acre Farm post on Facebook, “So grateful for a good tomato season.”   A few years ago the economically and culinarily important local tomato crop was a bust.  Farmers suffered, and we were denied that summer treat. This year they’ve been plentiful with great flavor. 

Tomatoes, heirloom and modern, are the natural partner of sweet corn. Sliced with a dab of mayo, a splash of vinaigrette, or just a drizzle of olive oil and a sprinkle of coarse salt, they have a starring role on the summer menu. The corn-tomato combo matches well with almost anything grilled.  

Tomatoes are equally happy in an ensemble cast with burgers, BLTs, panzanella salads, and so much more. Ask around for favorite summer tomato recipes and you learn a lot.

Summer is winding down and the tropical storms are piling up. There is still time to picnic outdoors. Get in all the corn and tomatoes you can.  

Frank Whitman can be reached at NotBreadAloneFW@gmail.com.