The farmer’s market in my city is more than just a gathering of farmers with produce; it now contains vendors with meats, cheeses, breads & pastries, home baked dog treats, fair trade products like coffee, flowers and plants, and homemade items like jewelry and crocheted baby items. You can even get your lunch there, everything from samosas, quesadillas, soups and fresh grilled sausages. The busiest day of our market is Saturday, when all the vendors are there but you can find fewer vendors on Tuesdays and Thursdays. My favourite day to go is Saturday, when you can get a taste of the produce and interaction with them all.
On this busy Saturday, you’re walking through the market and all the fresh vegetables are literally calling your name – pick me, pick me! Oh look, I haven’t had good cantaloupe in forever, at least one that smells like cantaloupe. The eggplant and peppers are so bright and colourful they hop into your bag when you’re not looking. Everything looks so good, you want a taste of everything and you end up at home with more than you thought possible. Then we all know what happens – it gets pushed into the fridge and somewhat forgotten. Can I see a show of hands as to who that’s happened to?
A common vegetable that many find in too much abundance is fresh corn. The best price is always for the baker’s dozen and don’t we all want the best price? The perfect time to eat corn is the day it’s picked….any time after that, the sugars start breaking down into starch and it becomes mealy and tough. But, if you should ever find yourself with corn that’s been around for a few days or longer, I’ll share with you an old family recipe for making it taste delicious again.
Slice the kernels from the cob then run the back of the knife down the cob to extract as much liquid (milk) from the cob as possible. Melt approximately 2 tablespoons of butter in a skillet until bubbly, add kernels and liquid to the skillet and reduce the heat to medium-low. Once the corn has started to cook, add 1-2 tablespoons of sugar and a splash of milk to the skillet and cook for a few more minutes on low heat. Remove from the heat and serve immediately. You will find that your previously starchy corn now tastes like fresh picked again.
Do you have any ways of rejuvenating vegetables? I’d love to hear some of your ideas.
This is a post from Mary Cunningham.
Ed note: Unfortunately, with the drought here in the midwestern United States, there won’t be an abundance of corn this year. Many of the fields look incredibly sick. The plants are short and brown and have no ears. I haven’t seen it this bad in my lifetime.
- New corn seed fights drought (kshb.com)