"Knee-high by the Fourth of July," is a time worn adage indicating the hoped for sign that your crop was doing well for the year. I'm pretty sure that modern farming techniques have improved to the point that it's now outdated. Every year since we’ve been out here the corn has been at least four to six feet in height by early July, even this year where corn got a very late start in Northwest Illinois, due to a too cool, too wet spring season.
I buy our corn from a local family farm that specializes in sweet corn, The Drake Farm. In my humble opinion, they have, hands down, the best sweet corn in four counties, Ogle, Jo Daviess, Stephenson and Carroll. When it comes close to pickin’ time, Drake will post a sign letting customers know their hours. You just pull in their driveway, let them know how many dozen you want and they’ll bring it over to the car. My best guess is they’ll be ready in early to mid August this year.
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I’m in the middle of a heated “Song Pop” match, when simultaneously, my phone chirps and a push notification drops down indicating that I have a message from someone on my “VIP” list. The message from Dorie reads:
“Hey... did you hear back from Maxwell about this Friday?”
“Yeah, he said ‘probably.’ I’ll ask him again, but will you come w/out him? Please come!”
“Ok... well keep me posted, qt!”
So I send Max two messages:
“Can you come to LC this Friday?” and “Bring ur gee-tar.”
And almost immediately, well immediately for Max anyway, I hear the special guitar riff ringtone, I’ve assigned to him, peal from my phone.
“I’m definitely coming. I just don’t know how long I can stay. I’m trying to switch my work schedule so I can stay an extra day.”
I let Dorie know the news. It’s all set. Company’s coming. And I’m in menu-planning heaven.
Hmmm... I’ll get some vegetables from the farmer’s market and pan caramelize them, seasoning each with extra-virgin olive oil, garlic, sea salt and freshly ground black pepper. Maybe eggplant, sweet red peppers, squash, red onions... we’ll see what’s in season... I’ll make sandwiches with the vegetables, and along with some good cheese and bread, toast them up panini-style. Oh, and maybe freshly homemade potato salad with the buttermilk dressing everyone raves about. And freshly brewed iced tea, fresh squeezed lemonade, and for sure Dorie will want a virgin bloody mary with all the fixin’s when she arrives. And an un-virgin drink for Max. It’s a long drive, after all. And I’ve got to bake some cookies, but which ones? That’ll about do it for their after-drive lunch/snack. But, what about dinner?...
Dinner, dinner... Let’s start with appetizers. Definitely freshly rolled Vietnamese spring rolls with a hoison-laden dipping sauce. And a basket of toasted garlic bread interspersed with ribbons of melting mozzarella. And for cocktail hour maybe a fruited mojito? For the main dish, I’m thinking either a tender, flaky red snapper or striped bass. I’ll rub it with some spices and lemon and grill it. Or if Valle’s doesn’t have any good fish, I’ll get some large shrimp, give them a quick marinade and grill them kebab-style with some padron peppers and pineapple, all brushed with a raspberry-chipotle glaze. That’ll be for the vegetarians. For the meat-eaters? How about hand-trimmed ribeye steaks grilled to perfection and finished with rolled bleu cheese butter patties, served on toasted buns with a topping of either grilled onions or wait!.. even better homemade fried onion rings. And asian coleslaw for a side.
And for dessert we’ll have some patriotic (star-shaped) red velvet cookie/ice cream sandwiches, with homemade ice cream, of course. After all it’s the fourth of July weekend.
Then it’s outside to set up the fire pit and chairs for the fireworks for which we have a ring-side seat.
And maybe we’ll pop some corn over the fire. Oh, and homemade marshmallows to toast.
For next day’s breakfast: Definitely eggs florentine, and some hashbrowns made with a mixture of white potatoes, purple Peruvian potatoes and sweet potatoes. And tons of fresh mixed berries, coffee and juice. And maybe fresh scones or muffins if it’s not too hot to bake. Otherwise cinnamon toast is good, right?
Next day’s lunch? All the fixin’s for ‘make your own’ sub sandwich. And chips and fresh veggies and dip, some brownies. All stuff we can take on the water, if we wish.
And when we are wind-blown, sun-kissed and tired, we can go home and have dinner... dinner?...
Let’s see.. perhaps a nice pitcher of Rose sangria, everyone loved that a couple of years ago. Then bruschetta, salsa, guacamole and chips. And cold beer. And for main? A rubbed, then grilled Santa Maria tri-tip roast, for some. And some seared scallops for others? And some home-baked beans. And a tart cucumber salad? I’d love some grilled sweet corn, but... And finally, a platter of cookies, brownies and ice cream.
For breakfast before they leave? Eggs ala huevos rancheros, a vegetable quiche and fresh fruit and coffee and juice.
Tomorrow I begin shopping and prepping. Stop by next week for photos of our food.
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Happy Independence Day, fellow Americans! (Oh and happy birthday, David!)
