"You pray in your distress and in your need; would that you might also pray in your days of abundance."

     ~Kahlil Gibran 

The first harvest also reminds us that change is inevitable.  In August we pass the halfway point of the summer months.  We prepare to say goodbye to the growing season and look toward autumn.  August is a time when the evidence of nature's bounty is plentiful, but it is also a time of letting go.  This is the strange and beautiful duality of the first harvest. 

As you prepare to let go of what no longer serves you, take some time to remind yourself of the abundance that is everywhere.  Take a walk on the beach, in the forest or through your neighborhood.  As you walk, notice how many different forms life takes.  How many trees, plants, insects, animals and people do you see? About 2 million life forms have already been identified on our beautiful planet Earth and, according to The National Science Foundation's "Tree of LIfe" project, there could actually be between 5 million and 100 million.  Why should your own life be any less full of possibility?

These Rustic Corn Fritters could possibly be the most delicious I've ever tasted.

2 cups diced ripe tomatoes

1/4 teaspoon salt, or to taste

1/8 teaspoon cumin

a pinch of cayenne

1 teaspoon fresh lime juice

4 slices of Niman Ranch Applewood Smoked Bacon (approximately 5 oz)

2 cups corn kernels (from a 15.25 oz can, drained or about 3 ears of fresh corn)

2 eggs, beaten

3 green onions, diced (about 3 tablespoons)

1/4 cup chopped fresh cilantro

3/4 cup grated pepper jack cheese

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 cup plus 2 tablespoons all-purpose flour

Oil for frying

In a small mixing bowl, combine tomatoes, salt, cumin, cayenne and lime juice.  Set aside.

In a large skillet over medium heat, brown bacon until crisp.  Remove bacon and drain on paper towels, turn off heat and leave bacon drippings in pan.

While bacon is cooking...

In a large mixing bowl, combine corn, eggs, onions, cilantro and cheese.  Mix well. Stir in salt, pepper and flour.  Mix again.

Add a little oil to pan of bacon drippings so that bottom of pan is covered.  Heat oil and drippings over medium high heat until a tiny piece of cheese dropped into pan begins to sizzle.  Using a 1/4 cup scoop, drop corn mixture by little mounds into pan and flatten slightly with a spatula.  Cook until golden brown on both sides (about 2 minutes per side).  Drain on paper towels.

To serve:

Crumble bacon into salsa.  Spoon salsa over warm fritters.    

Makes 8 fritters.