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Summer Orzo Salad with Fire Roasted Corn & Preserved Lemon Vinaigrette

August 22, 2015 by Brett Youmans 1 Comment

Tender al dente orzo pasta with an addictive lemony vinaigrette makes for a scrumptious summer salad. The perfect make ahead dish for picnics or potlucks. Summer Orzo Salad with Fire Roasted Corn & Preserved Lemon Vinaigrette | GreenThumbWhiteApron.com

Summer's sultry heat is here to stay awhile and that means one thing:  Gardens and farm stands everywhere are bursting at the seams with fresh fruits and vegetables.  If you have a garden, even a small one, chances are you have more than you need … [Read more...]

Filed Under: Food, Garden, Grilling, Popular Posts Tagged With: corn, easy, grilled corn, http://www.greenthumbwhiteapron.com/wp-content/uploads/2015/08/corn-salad.jpg, recipe, Salad, Side Dish, Summer

How Does Your Garden Grow? | Early Summer, 2015

July 12, 2015 by Brett Youmans 2 Comments

Early Summer photographic highlights of this delightful backyard garden.

Blink and you miss it. Subtle changes in the garden occur throughout the day and I often find myself watching nature's showstopping display while accomplishing nothing.  I know this time is fleeting and I want to soak it all in.  It's ridiculously … [Read more...]

Filed Under: Garden, Popular Posts Tagged With: chard, Chickens, corn, Dill, eggplant, flowers, Fresh From the Garden, garden, gardening, onions, tomatilla, tomatoes, zinnias

Olive Oil Grilled Corn on the Cob

July 8, 2015 by Brett Youmans 1 Comment

There are several ways to cook corn on the grill. You can wrap it in foil or just throw it on the grill, but if you want über moist corn with a fragrant smokey-charred flavor, follow these simple steps and you’ll be enjoying delicious grilled corn on the cob in no time. Carefully peel back the husks leaving them attached to the base of the corn; remove and discard silk. Under running water, use a vegetable brush to remove any excess silk. Pull husks back over corn and place in the bowl of cold water. Let soak for 10 minutes. Remove corn from water, drain, and pat dry. Lightly oil the grill grate and place corn on hot grates for 3 minutes. Turn and grill for another 3 minutes. This allows the corn to steam and cook inside the husk. Remove from heat and carefully pull back the husks exposing the corn. Generously brush corn with the olive oil and return to hot grill, turning with tongs as necessary to achieve lightly charred grill marks on the corn, about 15 minutes. GreenThumbWhiteApron.com

The fields have been plowed, the seeds have been planted and, with just the right mix of sun and rain, delicious ears of one of summer’s finest offerings — sweet corn — will soon be available in grocery stores and farm stands near you if not … [Read more...]

Filed Under: Food, Garden, Grilling, Popular Posts Tagged With: Colavita, corn, Fresh From the Garden, Recipes, Summer

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

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