Roasting Corn Barefoot Style…

Roasting Corn Barefoot Style…with a few extras thrown in…

One of my favorites is White Corn from a Local Produce Stand. This corn used came from Barry Davis Produce Stand

Clean corn by removing outer husks. Trim top and bottom off. Run water into the top end.

Roast @ 400º for 30 minutes.

Cut off end, hold it by the top and see if you can get the ear to fall out. My son can do it, me, not so much. I end up peeling it from the bottom.Roasted corn is much easier to husk than raw, Make sure you protect your hands from the heat.

Looks like I started without you…

While the oven is hot, I like to roast as many thing as I can fit in the oven. Here are Grape Tomatoes fresh from The Barefoot Garden. Place them in an ovenproof glass dish, and drizzle with Organic Olive Oil…

Roast @ 400º for 30 minutes. If you want to caramelize them more, add 10 extra minutes…

 I also found room for 2 Sweet potatoes. Roasted @ 400º for 45 minutes.

I then place the Roasted Sweet Potatoes in the refrigerator and slice them cold…Tastes just like Pumpkin Pie. Try it…You will be pleasantly surprised.

 I was also able to Roast Fresh from The Barefoot Garden Beets. And I made Pickled Eggs Barefoot Style…Check out my easy to follow directions here…

Roasted Beets, Barefoot Style…

The Barefoot Garden is doing well…

We managed to get 4 Beets this weekend. Here is what I did with them.

 Just picked Beets from The Barefoot Garden, cleaned, roasted, and pickled.

Just picked.

Beets from The Barefoot Garden
Cleaned and ready for roasting. Wrap them in Aluminum Foil.

Roasted @400º for 40 minutes.

In the meantime I bring eggs to a boil, put the lid on, turn off heat, and let sit for 25 minutes. Then I drain the water and chill them in an ice bath. I believe it makes them easier to peel. Fresh eggs are tough no matter what you do…

Peeled eggs, 4 small roasted Beets, fresh from the Garden, sliced, 1/2 Water and 1/2 White Vinegar. In my Gallon Ball Jar. Perfect jar for Pickled Eggs. Thank you Delphi Supply!