The Corn Guy

August 23, 2017

The Corn Guy is back. I know summer is in full swing, regardless of the weather, when the Corn Guy is back. He parks his truck on the south end of Berdon Way in Fairhaven just before the bike path and plants a “CORN” sign at the entrance to the Staples Plaza. There’s always a line of parked cars on both sides until he sells out of corn, usually around noon. And when he’s back I know I can forgo plastic clamshell packages of tomatoes and mushy cucumbers from the grocery store for the real thing, as he sells all of that and more – along with the corn.

Some of the recipes I come up with to clean out the produce drawers I fondly refer to as The Week In Review

Fairhaven doesn’t have a farm stand. At least not one that I have found. A Sunday farmer’s market at the high school, yes, but Sundays are made for sailing, the beach, or the NY Times crossword puzzle; I always forget about the farmers’ market. I want vegetables when I want them, I don’t want to have to make a notation on my calendar in order to buy them. So the closest we have is the Corn Guy.

Knowing he’s there also means I need to clean out the fridge of all the grocery store produce so I can start fresh with the good, local stuff. Some of the recipes I come up with to clean out the produce drawers I fondly refer to as The Week In Review. My hairdresser, Cindy, gave me a recipe she’d just made and I knew that with a few tweaks I could get rid of the zucchini, tomatoes, and sprouting garlic, use up the eggs and finally find something to do with a container of fat free ricotta I’d bought for a recipe I never got around to making. Healthy AND delicious, as all the cheese and milk I had was either lite or skim. 

Week In Review – Zucchini Gratin

2 large zucchini julienne cut (with a mandoline) or spiralized into ribbons

1 sm. package of grape tomatoes or several medium tomatoes, diced

4 cloves of garlic, minced

1 T. olive oil

4 eggs

½ c. ricotta (fat free or regular)

½ c. grated cheddar (lite or regular)

¼ c. Parmesan, grated

¼ c. Milk

Salt, Pepper and Red Pepper Flakes to taste

Preheat oven to 350 degrees. Spray a 9” casserole with non-stick spray.

Spiralize or julienne zucchini, salt liberally and set aside.

Sauté garlic in olive oil over medium heat, adding salt, pepper and red pepper flakes to taste. When garlic is translucent add the tomatoes and sauté until softened.

Squeeze the water out of the salted zucchini (it will be quite wet). Place the zucchini in the bottom of the casserole dish. Top with the sautéed garlic and tomatoes.

In a medium bowl whisk the 4 eggs and milk, then add the ricotta, cheddar and Parmesan. Mix until just blended. Pour atop the zucchini, garlic and tomato mixture in the casserole dish, using a fork to make sure the egg mixture seeps throughout.

Bake in the oven for 50-55 minutes, until the top is a bit brown and bubbly.

Serves 4 as a main course or 8 as a side dish or appetizer.

Click on image to view full size

My husband proclaimed this one a keeper. I served it with, what else? Corn from the Corn Guy!



{ 3 comments… read them below or add one }

Andrea August 23, 2017 at 11:54 am

Looks mighty tasty! I used to think that there was no “good” zucchini recipe, but this has changed my mind!


Ursula August 23, 2017 at 7:27 pm

Darling, the casserole was scrumptious!! I made it for dinner tonight and served it with some roasted salmon and salad. Everyone loved it, and I have enough left over for my lunch tomorrow. I used a combination of zucchini and yellow summer squash, but other than that, I followed the recipe exactly. I was thinking that for a protein boost, some crumbled extra firm tofu could be added in with the ricotta mixture. I might give it a try next time, but honestly, it was so delicious that I hate to mess with it. For a shortcut, the zucchini can be bought already spiralized at Whole Foods, but what fun is that? Great recipe! So happy it arrived right when I was trying to decide what to cook tonight.


Connie August 24, 2017 at 11:21 am

Wish we had some for yesterday but everything was great. Really have to do this at least twice a year. Interesting recipe, II shall try it,. Love and thanks to all.


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