1 or 2 cobs of corn per person, shucked and well cleaned
½ teaspoon cayenne (reduce cayenne if you prefer less ‘heat’)
½ teaspoon ground cumin
½ teaspoon ground paprika
¼ wedge of lime per cob of corn
finely chopped coriander
salt, and pepper if desired
dental floss for afterwards!!

Preheat grill/ barbeque until very hot. Place cobs of corn over high heat and grill for 15 minutes or so. The corn needs to be periodically rotated so that it all cooks evenly. The kernels should be nicely browned or even just lightly blackened. As the corn is cooking, mix cayenne, cumin and smoky paprika in a shallow bowl. Cut limes into quarters. Remove the corn from grill and set aside. Take a lime wedge and lightly press each cut side into the spice mixture.

4-8 medium to large Bryson pattypan squash (I suggest making 8 or so as this is really tasty)
1 medium red onion, cut into ¼ inch dice
1 yellow or red bell pepper, seeded and cut into ¼ inch dice
1 medium sized Japanese eggplant, cut into ¼ inch dice (or 1 cup of diced Italian eggplant)
1 ½ medium sized tomatoes, seeded and cut into ¼ inch dice
1 garlic clove, finely minced
salt and pepper
3-4 basil leaves, washed and finely chopped
olive oil

Over medium heat, add a tbsp. of olive oil and add the tomatoes and garlic. Cook for 30 seconds and then add the cooked vegetables back into the pan. Mix and season well with salt and pepper. Stir in the basil, remove from heat and place in the bowl again.

Fill each cavity of the squash with some ratatouille (2 tbsp. or so). If desired place a small amount of goat’s cheese on the inside or the top of the squash. Place the reserved ‘hat’ back on the squash and reheat in the oven. Once warm (5 minutes or so) remove and serve as a side dish with fish or chicken or as part of a main dish in a vegetarian meal (such as with saffron rice and sautéed greens).

12 medium to large ripe Bryson Farms tomatoes (use more if desired)
cheesecloth
pinch of salt

Remove the core from the tomatoes. Coarsely chop. Put into a blender or food processor and mix until well pureed. Line a fine mesh strainer or colander with the cheesecloth. Place the strainer in or above a larger bowl.

Pour the pureed tomatoes into the lined strainer. Do not stir, press or mix the pureed tomatoes as this will make the tomato water cloudy. The weight of the tomatoes and gravity will help the clear liquid pass through the cheesecloth into the bowl below. Let it sit like this for 3-4 hours or overnight in the fridge. Carefully remove the pulp (add the pulp when making a tomato sauce or soup). Strain the clear liquid through a small section of cheesecloth to remove any impurities, which will pass through. The tomato water is now ready to use.

For Smoky tomato water: smoke tomatoes for 30 minutes and then proceed as directed above.

Suggested uses:
It is best to use the tomato water as a light broth such as soup or served with some type of seafood. Hence, it is best to use in a multi course meal or simply as a light snack.

Tomato water with ravioli (3-5 per person), goat’s cheese (if desired), basil (or pesto: see soupe au pistou recipe)

Boil stuffed ravioli (vegetarian or meat) in a separate pot of salted water. Meanwhile, heat tomato water over medium high heat and keep warm. Ladle ¾ cup of the tomato water in a bowl, add the ravioli and garnish with finely chopped basil and/or tarragon or a dollop of homemade pesto.