brown butter cornbread
Although there are still a few days left before the Autumnal Equinox officially ushers in fall — with its crisp days and crunchy leaves, summer has been quietly fading for weeks now. The days have grown increasingly shorter, the sunlight itself seems softer, and the smell of wood smoke from neighbors’ fireplaces has replaced the quintessentially summertime scent of sunscreen. All of which leaves me feeling restless and wistful.
I begin to realize that afternoons squandered in tidying up the house or running errands might have been better spent lounging on the beach, and to regret those nights I succumbed to the siren song of takeout pizza rather than avail myself of summer’s abundant and delicious fresh produce. I’m disappointed to discover that I did not pack enough summer into my summer.
So when my favorite corn farmer warned me last weekend that we could expect only three more weeks of corn, I might have been just a teensy bit overzealous in my purchasing. (sensing a theme here?) Not to worry. Corn freezes beautifully and easily, plus I’d recently run across a piece by a corn-obsessed columnist in The New York Times and was itching to try her cornbread.