Little Things

Little things seem nothing, but they give peace… like those meadow flowers which individually seem odorless, but all together perfume the air. – Georges Bernanos

Just Picked

First Light

Barnacles & Things

Beautiful day to explore the tidal pools. My happy place 🙂

©️2009-2020 thymegoesby

Cool Dude

Nikko… donning his newest shades.

Thrilling Corn

First corn of the season

I’m not a hundred percent sure what it is about corn that makes so many people so happy… but it does….

Why not be happy? It’s a thrilling vegetable.

And really, it’s rare in the vegetable world… veggies are a lot of things, but thrilling is not typically an adjective folks use unless their being hyperbolic… I mean, let’s be honest, it’s just corn!

I mean, corn doesn’t win the Super Bowl. Corn hasn’t sold out Fenway Park. Corn won’t win a Nobel Prize or become a poem laureate.. now will it? Corn is just corn… and it’s temporary… but it is thrilling.

In days gone by, when we’d put the corn sign out in front of Cricket Corner Farm, the dynamic of our farmstand changed immediately. Folks who would come by to get it…. would want to know what kind it was, how it was growing that year… they’d tell stories about picking corn as a kid, before dawn in Concord, MA, to get it to the Boston markets…. or tell stories about their granddads corn.. that he saved and planted until one year when he didn’t make it through the winter, but they kept the jar of his seed ‘just in case’ someone in the family got the itch to play in the dirt…. stories about the best way to cook it, in milk, with butter, on the grill in the husk, or on the grill husked, baked, broiled, steamed, soaked & microwaved. Then there were the hundreds of recipes for succotash, fritters, and corn relishes they’d generously share with us.

We’d listen to their stories about the best ear they’d ever eaten…. or how today we seldom find worms in the ears.. “now why is that?” they’d inquire. I’ve met very few people that don’t have a top five corn eating moments list… about the farm or farmer that grew it… about the company of friends and family gatherings, or the special camping trip… and more recently during a point deep in Covid isolation… that first or last ear of corn shared with a loved one.


Yup, corn hits like a primordial gong.. boing!… it sort of reasonates equally and instantly through the entirety of this magnificent universe… and though any vegetable could do that… they don’t, but corn clearly does – and that’s what makes it so special. We’d take the growing of corn very seriously on our farm because we knew the potential gravity of the corn eating experience. Yes, growing corn can be a bit tricky, and we didn’t always get it right, but we’d try our damndest… probably more than any other crop on our farm… for you, for us, for everyone.

Corn is important….

Corn is the staff of life… and it sure is thrilling! 🙂 C’mon, how many of you can deny biting into that first buttery ear of the season and not smiling to yourself? 🙂

I try to eat seafood two to three times a week around here, be it fresh fish or shelled and one of my favorites are sea scallops. In all honesty, they are so easy to prepare, I’d hardly call it a recipe, but still affordable.. especially when my local fishermen are keeping my freezer well stocked 🙂

So when my good vegan friends Robin and Marcie popped in on me this weekend, I needed to come up with a quickie meal. I served these scallops seared rapidly, with a mushroom brushetta along with antipasto. With a few nice bottles of wine and great conversation we feasted and shared many laughs over a ‘throw together meal’ as Robin so aptly put it.

I had just pulled the first of my San Marzano tomatoes early that morn.. so I was good to go. if you’re short on time and want to try a simple dinner that presents like you’ve been slaving in the kitchen for hours, give this recipe a try. It’s always a hit for seafood loving souls.

Scallops Marinara

2 lb sea scallops
3-4 tbs olive oil
3 cloves garlic
1/2 tsp basil
1 tsp oregano
1/2 tsp crushed red pepper
1/4 tsp white pepper
Marinara sauce ** I used fresh picked San Marzano tomatoes

Heat olive oil in a large pan, and saute garlic 2-3 minutes over medium-high heat. Add all herbs and spices and saute another minute before adding the scallops. Cook the scallops just until they turn opaque, then add the marinara sauce and bring to a simmer, reducing the heat to low for just a few minutes. This is so good served over polenta, angel hair or linguine.. but we decided to keep this meal really simple and along with the sides–it was more than enough to fill us up. Enjoy!

Marinara sauce

3 tsp olive oil
2 garlic cloves, smashed
5 fresh basil leaves
1/4 tsp oregano

8 fresh plum tomatoes, chopped OR
1 16 oz can San Marzano plum tomatoes, crushed
sea salt & ground pepper
pinch of sugar

Saute the garlic in olive oil. Add tomatoes or crushed tomatoes, basil oregano, sugar,sea salt and pepper. Over medium heat– simmer just 30 minutes.

Nosey Piccallo checking out the local fare.

You Say Tomatoes

Getting attached.. can’t bring myself to cut into these two! Thinking of naming them! LOL

Caught in the Act

Caught in the act.. no dogs allowed on furniture! LOL Every morning I’d find Murphy & Deacon snoozing here. ❤ So much for house rules!