Sweet Corn is Here

It’s always a great time of year when sweet corn comes in.  Even your Uncle Ed who calls all vegetables ‘rabbit food’ and eats only potatoes gets in the act of seaching the neighborhood for corn.  Farm stands pop up on roadsides with hand-made signs like ‘sweet corn, picked today.’  

Although this has been a long-time American tradition, the corn business is changing a bit now that GMO sweet corn is becoming more popular because it’s easier to grow.  At this time, most sweet corn is still non-GMO (http://www.nongmoproject.org/learn-more/sweetcorn/) as people plant tried-and-true varieties.  At Lida Farm, as certified organic growers, we are 100% non-GMO and pesticide free (all certified organic is non-GMO since GMOs are not allowed at all under organic standards).  If you’re getting a hankering for more sweet corn, we’ve started to put a few dozen at a time on the farm stand (open 24/7 til October).

In the CSA box:
Sweet Corn: I’m the guy who is alway on people’s case about not over-boiling sweet corn…one minute and turn off the heat.  Still, I really like roasted or grilled sweet corn: http://www.food.com/recipe/grilled-fresh-sweet-corn-on-the-cob-in-husks-66038
Green Pepper
‘Islander’ Purple Pepper or ‘Blanco’ White Pepper
Big Sweet Onion
Swiss Chard
Yellow Beans: See recipe below
Red Tomatoes
‘Orange Blossom’ Tomato

Garden Bean Salad from Food Network Kitchen

1 small red or sweet onion, finely diced
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt
1/4 cup extra-virgin olive oil
1 15 -ounce can white beans, drained and rinsed
3/4 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper

Soak the diced onion in cold water, 10 minutes.

Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.

Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.

Before serving, stir the parsley and chives into the salad and season with salt and pepper

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