Purple Beans and Sweet Corn

In past years we struggled to keep berries and veggies fresh in the heat of July. Some of our customers remember when, in desperation, we had fans blowing over ice to keep things cool. Every night anything remaining had to be transported to the cooled basement of the barn, then brought up the morning. This year we are thrilled with our new, brightly lit, chilled room.
The baskets and shelves hold a colorful array of good things to eat. Reds berries, currants, and tomatoes, yellow tomatoes and summer squash, green beans and zucchini, blueberries, black berries and now purple beans.
Purple beans are new to me so I had to try them. I put them in the pot, covered it and cooked them for about five minutes. Surprise, when I uncovered the pot, the beans had turned green. They tasted just like green beans—actually, they had become green beans. Something to do with chemistry and chlorophyll I imagine.
Marini’s wonderful sweet corn is now available in the barn store too. Every year I think that I will freeze some but when I cut the corn off a few ears, it is so messy, I give it up. This year I bought the niftiest gadget that cleanly strips the corn from the cob, and contains it in an attached plastic cup. It’s called a OXO Good Grips Corn Stripper and I got it at Amazon.com.
I pulled out a recipe I’d found some time ago called Cod and Corn Cakes. I followed the recipe until I got to the bread crumbs. In the fridge I had some bread crumbs mixed with freshly grated Parmesan left over from another recipe. The resulting cakes were yummy and I think the cheese gave it just the right extra touch. The recipe can be found at leitesculinaria.com, and searching for Cod and Corn Cakes.