Seasonal Cooking

I went to a couple of farm stands today to supplement what I have coming in from the garden.  We picked up some raw milk, corn, fennel, a head of lettuce, and watermelon.  I was thumbing through cookbooks this afternoon trying to decide what to cook up, but I just couldn't find what I was after.  So I just winged it.  I find myself cooking like this more and more often- using meals had elsewhere or a recipe as a springboard for a new off-the-hip dish.  Today this what went in the pan (the pictures are nothing fancy, just shot straight from the cooking vessel before my battery died):

Carrots, fingerling potatoes, fennel, and sweet onion with 4 oz diced raw bacon, all tossed in olive oil, salt, and pepper, the roasted at 400 degrees .  Topped with fennel fronds and dill:

Corn (3 ears, grilled), 4 oz diced bacon (cooked), 1/2 sweet onion (sauteed in bacon fat), a handful of halved cherry tomatoes, raw cream, basil, salt and pepper......kind of a creamed corn/succotash inspired dish:

Obviously I was in the mood for bacon.  :)

Raspberries, pea greens, green beans, peppers, and potatoes are about all I have coming in from the garden these days.   No complaints there!