We walked out to the car this morning and it was a little nippy. What could that be? Fall perhaps? With the combines buzzing and the SEC Network talking non-stop about Dak Prescott, it must be! Praise the Lord! There have been a few weeks when the temps were killer, so 62 on the car themometer is a welcomed sight.
I absolutely LOVE fall! It has to be from my childhood. When the cool temps hit, it meant that Daddy would be busy in the fields during the week so that we could go to Mississippi State football games on the weekends. I loved visiting Daddy in the fields. Mama and Earlzilla would make lunches and iced tea in Mason jars and we would load them up and off we would go. I would be in such a hurry for daddy to eat so he would take me for a spin on the combine. We wouldn't see him again until well into the night.
Now that I'm all grown up (47 to be exact), I love to see the sight of combines for a different reason. Yes, they take me back to my childhood and all of the happy memories, but also to the future. SoDelta has been a blessing to me, my family and to the countless people who have received or purchased them for themselves or for gifts. I get giddy thinking of what beautiful candles those soybeans will make and who will be on the receiving end. I'm thankful to the American farmers, who like my Daddy, have worked so hard to provide for his family and to put food on the tables of millions. So the next time you light a SoDelta candle or have edamames on your salad, thank a farmer.
Until next time,
Roasted Corn and Edamame Salad
2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels (When I'm in a hurry, I use canned or frozen corn)
/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.