The first of our tomatoes are popping, we just harvested sweet corn for our CSA members, and the melons are ripening so fast we need to test them biweekly. Peak summer produce is on the horizon and we’re beginning to eat vegetables (or at the very least tomatoes!!) every meal of the day.
It seems silly to say I love this time of year because hello, it’s nearly August in Wisconsin– we all love this time of year!! We all wish ripe tomatoes and tender fresh sweet corn were something that could last forever.
But I’m still going to say it.
I love tomato season. I love the first fresh sweet corn. It doesn’t matter how many summers I’ve lived here in Wisconsin or how many times I’ve grown these things. These first harvests and the changing of the produce season that comes along with them is still something that fills me with so much energy, joy and new inspiration.
Over the weekend we whipped up a quick batch of breakfast tacos and it was the kind of meal summer dreams are made of.
It came together in minutes. It felt fresh, healthy, and still somehow totally decadent. It included pretty much every item that is currently overwhelming our fridge. And it reminded me that though I’ve had a million different combinations of tomato and sweet corn, there will always be something new to create with these flavors.
This weekend it was a fresh sweet corn salsa: a simple mixture of quartered cherry tomatoes, a raw ear of corn, a whole bunch of scallions, and whatever peppers I had on hand. It was the kind of summer treat that comes together so easily you wonder if you’ve made it before, but know that it’s really just the familiarity of a new produce season coming back to life.
And sweet corn salsa isn’t the only thing to love about this meal.
I’m also completely enamored with the idea of adding zucchini and garlic to my scrambled eggs.
We’re still swimming in zucchini over here (and with three plantings we likely will be for quite awhile) and like I said earlier, I’m determined to learn how to love zucchini for longer than just a couple weeks. I’ve been experimenting a lot: learning that each different preparation (shredded, sliced, cubed, roasted, grilled) can allow this ordinary vegetable to transform in a new way.
Sauteing a shredded zucchini with some garlic, allowing it to dry it out and caramelize a bit before adding rich scrambled eggs is by far, my new favorite way to use up a zucchini. I love the way it adds heft and texture to the scrambled eggs without overwhelming them.
That’s the beauty of zucchini. It so often seems to play that perfect supporting role. It never steals the stage but having it there seems to make the whole dish better.
Enjoy this super simple summery breakfast friends!
ZUCCHINI BREAKFAST TACOS WITH SWEET CORN SALSA
Serves 2 generously
Takes 25 minutes
3 pieces bacon
1 tablespoon butter
2 garlic cloves
1 medium zucchini, shredded
1/2 teaspoon Kosher salt
10 twists black pepper
1/4 cup milk
4-6 corn tortillas (we’re obsessed with the new Bandit Tortilleria in Madison!)
Sour cream, optional
Hot sauce, optional
- Prepare your bacon however you like. We always lay it out on a baking sheet and place it in a cold oven. Set the temperature to 400 degrees and the timer for 15 minutes for regular or 20 minutes for thick cut. Generally, this gets us perfect crispy (but not burnt) bacon every time. Drain on a paper towel and reserve for later.
- Melt butter in a large skillet. Add garlic, zucchini, salt and pepper. Saute over medium heat for 5-6 minutes, until the zucchini has dried out and begun to caramelize a bit, but is no where near close to burning or blackening. The garlic should also smell fragrant. Reduce heat to low.
- Roughly chop bacon and add to zucchini and garlic.
- In a small bowl, whisk eggs and milk until smooth.
- Add eggs to zucchini mixture and scramble gently with a spatula. We like to scramble our eggs over low heat. It will take about 10 minutes but they will be soft and tender every time. They won’t need constant attention. While you slowly scramble the eggs, feel free to prepare your sweet corn salsa (recipe below).
- To serve, warm tortillas however you like (dry skillet, microwave, toaster oven). Add eggs and top with salsa. Feel free to add sour cream or hot sauce if you desire. Devour immediately.
Sweet Corn Salsa
1 ear corn
1 pint cherry tomatoes, quartered
1 bunch scallions, thinly sliced
1 hot pepper, finely chopped, optional
1/2 lime, juiced
1/2 teaspoon Kosher salt
5 twists black pepper
- Using a knife, remove the kernels from your ear of corn. You do not need to cook the sweet corn. It is milky and creamy when eaten raw.
- Combine corn and remaining ingredients in a small bowl. Toss gently to combine.