August Vibes
It's true. From the moment an ear of corn is picked from its stalk, its sugar starts converting to starch. It's why you should definitely buy your corn at the farmers market, where it will have been plucked from the fields just hours before we open. It's also why you must plan your Saturday dinner around it. Morgiewicz Produce, Mead Orchards and the Orchards of Concklin are all bringing piles of corn on Saturday so there should be no shortage of this quintessential summer pleasure.
A farmer from another market I spoke to recently said he likes to take his ears straight from the field and pop them in the microwave, still in their husks for one minute per ear. He swears this “keeps the cereals firm and the sugars from diluting.” Others swear by boiling or grilling. Whichever way you prefer to cook your corn, it's mandatory, when corn season comes around, that you gnw a few ears on the cob, typewriter style. But once you've indulged in this summer rite of passage, seek out recipes showcasing just the crunchy kernels, like this hearty and refreshing corn salad with crumbled feta cheese, ripe tomatoes and fragrant mint. It's the perfect side dish to bring to a summer cookout. The acid from the tomatoes eliminates the need for vinegar. Just add some precious Agape Premium EVOO and finishing salt. Serve with grilled shrimp or a juicy rib-eye from R & M Farm.
Nothing screams summer like crab and corn - this chowder marries them beautifully. Consider making your own cornbread to go with it.
Cucumbers are also making their way to our market bins so it's time to up your cucumber salad repertoire. The trifecta of cucumber yogurt and mint is always a winner (using White Moustache yogurt kicks it up to the next level). But try this cucumber salad with an Asian flair. Serve with seared tuna from Pura Vida for an easy late summer market dinner.
Or, call in some tomatoes and make this classic panzanella. I love that this salad can be made ahead of time and tastes only better the longer it sits. My kind of recipe.
Speaking of classics, melon and prosciutto have been a recipe item for years. They reunite in this summer salad which also calls for creamy mozzarella (Maplebrook, La Trafila) and arugula, too. My suggestion if you don't have prosciutto handy? Replace with thin slices of Larchmont Charcuterie's smoked duck breast.
Raspberries are having their moment at the market. Give them their due by making this raspberry custard tart. Or this light and breezy recipe for berries and cream. Replace the sugar with maple syrup and top with a spoonful of Nicky's Made with Love granola, which also skips the sugar, btw. Love that.
Wildcraft Baking Co. returns this week and with each visit they seem to raise the bar on gluten-free baked goods. Their delicious pastries and sourdough breads leave nothing to be desired. Hey, you don't have to be gluten-free to buy from them. Just sayin’
If you've just come back from a sun-drenched vacation or are heading for one, make sure to stop by Ash Hopper to give your skin a botanical boost.
See you at the market!