Localgreens
THE HEIGHT OF CORN SEASON
By Robin Mattson
Before I head over to my CSA (Community Supported Agriculture) delivery point, I gather my reusable fabric bags. This welcome and required CSA practice has helped cement a habit that now serves me in all my shopping trips. Bringing our own bags to the store is such an easy thing all of us can do to help the environment. On the walk over to the Seaport, I start to wonder what my farmer has in store for me this week. I know the walk back to my apartment will not be as easy, since the deliveries that arrive this time of year are sure to be plentiful.
As it turns out my “pick-up” is full of all kinds of enticing summer veggies and fruits. I can’t stop eating ripe, just-picked plums, right out of the bag, as I start walking back to my apartment. My bags are heavy with summer squash, zucchini, eggplant, peppers, sweet onions, Swiss chard, heirloom tomatoes, lemon yellow cucumbers, baby greens, and heads of leafy green lettuce. But there’s one item, in particular, that I’m obsessing about…
With all the rain during the early summer months, the sweet corn crops came in a little late this year. But finally my CSA (Community Supported Agriculture) is delivering fresh summer corn, and it was almost worth the wait. Now I can’t get enough of the stuff. In fact, I’ve been supplementing my CSA shipments with additional purchases from the farmer’s market at Union Square. There are so many delicious ways to eat these ears of corn, but typically I start by grilling them on the BBQ.
When grilling, we peel back the husks (keeping them attached) and remove the silk. Rewrap the husks around the corn and soak in water for about 15 minutes. Then remove corn from water and wrap in foil before cooking on the grill for about 15 minutes (depending on how hot your grill is). Test for doneness by piercing corn with fork.
If tender, corn is done. If you can’t get to a grill, cook corn in a big pot of boiling water for about ten minutes. Then I remind myself that summer is very short and slather on lots of butter and dust with salt and pepper, or just chomp on the cob with no adornment. I refrigerate the leftovers and look forward to the wonderful addition these kernels cut off the cob will add to my salads and stir-fry’s.
And for those that require more than summer corn to get you through the night, the multi-colored peppers and eggplant I received from my CSA delivery will be charred on the grill alongside some locally produced, uniquely flavored sausages I found at the farmer’s market. If the weather holds out, we’ll enjoy this dinner on our terrace, with friends. But we won’t let the rain stop us. We can always move the party indoors and cook in a grill pan. After the vegetables are tender I finish them with some olive oil and a splash of balsamic vinegar.
As always: food that is grown closer to home is fresher and just tastes better.
Sweet Corn Salad Serves 6
When it comes to fresh summer corn, everyone I know cooks more ears than they can eat. Which of course, means leftovers. Ask your corn-loving, salad-eating cooks what they put in their leftover corn salad and they’ll all tell you the same thing, “Whatever vegetables are sitting in the crisper drawer of my fridge and whatever fresh herbs I have on hand.” Don’t bother requesting measured amounts or a structured ingredients list.
Everyone has their own favorite ingredients. So if you’re new at this corn salad thing, I’m here to give you some suggestions and then you can make up your own recipe.
4 cups of leafy greens torn into bite size pieces (We’ve been getting whole heads of lettuce all month from CSA!)
2 ears cooked corn, kernels cut off the cob
2 radishes, cut into matchstick-size pieces
Half a cucumber, peeled and sliced
and the slices quartered
1 Hass avocado, diced
(Always available at markets and a tasty addition.)
*1/2 cup garbanzo beans
(Type of bean is optional. Substitute any cooked bean.)
1/3 cup crumbled feta cheese (or a local goat cheese)
1 Tablespoon chopped Italian flat leaf parsley
(or cilantro, or basil, or some of each)
Chill and serve, tossed with your favorite dressing.
*Note: Beans are a great replacement for animal protein for vegetarians. Inexpensive and available all year round, beans add substance to salads.
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