I was running short on time when I received my most recent CSA (Community Supported Agriculture) box from Pekarek’s Produce.
I decided to see if I could use almost all the produce in just one recipe as I was leaving town in a few days. I almost succeeded except for the eggplant and there was only so much of the habanero peppers and onion I could include in one salsa recipe.
It turned out a lovely yellow color. Here is how I made it ….
Fresh produce tastes so good you don’t need to add a lot of spices and seasonings to give it flavor. I didn’t even use a recipe for our meal last night for a “Fresh Veggie Pasta Salad.” Here’s what I did and how it turned out ….
Sauteed Sweet Corn and Zucchini (photo by Alice Henneman)
There’s only so much zucchini and sweet corn a person (at least most persons!) can eat at one time. This often leads to a few extra ears of corn or some zucchini residing in your refrigerator, nearing “the time to toss!”
Here’s a quick recipe that uses both of these foods. After you make it once, you’ll never need to refer to it again … it’s that easy!
I’m leaving town for a few days and didn’t want any of the foods I’ve been receiving from my farmer, Pekerek’s Produce, to go to waste. I described in more detail how to make a chopped salad in an earlier post. Basically, you chop up some veggies into about the same size pieces, unless they’re already small like sweet corn kernels or peas; then toss with your favorite salad dressing. I decided to see if this might be the solution for using most of my remaining vegetables. My husband gave it a thumbs up … it was definitely a tasty solution!
Guess the number and kind of vegetables that went into my salad ….
Fresh-from-the-field sweet corn purchased at Old Cheney Road Farmers Market, Lincoln, Nebraska.
Sweet corn time is one of my favorite times of the year. Just shuck, boil, and eat for one of the tastiest foods on the planet.
Some people who grow sweet corn start the water boiling before they pick the corn to capture the best of its sweet flavor! While we don’t have sweet corn growing in our back yard, buying it from our local farmers market is the next best thing.
If you can’t eat sweet corn immediately when you get home, store it in the refrigerator and eat it as soon as possible, preferably that day. If you wait too long, its sugar turns to starch and that special sweetness is gone.
If you must store sweet corn … refrigerate it, still in the husk, in a perforated plastic bag. To make your own perforated bag, just punch holes into a plastic bag with a sharp object … for example, use a small paring knife to carefully poke holes (about 20 holes per medium-size bag).
Boiling Corn on the Cob
I boil my corn in a pasta pot and use my strainer insert for easy removal. A long-handled tongs also works well.
Start a large pot of unsalted water boiling while you remove the husks and silk. Use enough water to cover the corn. Place the corn in the boiling water, cover, and return to a boil. Reduce the heat to medium and cook for 3 – 5 minutes or until tender.
Testing corn tenderness by removing an ear and and poking it with a sharp knife.
How Sweet It Is!
Dinner on the deck along with something from the grill and a side salad was never sweeter … or simpler!
My husband and I enjoy brushing our sweet corn with a little olive oil. Perfect!
My husband and I enjoy eating healthy foods, but they must taste good and be quick to prepare.
My goal with Cook It Quick is: Making you hungry for healthy food!
Follow along as I share recipes and kitchen tricks that help you enjoy the same types of foods. And though I am a registered dietitian and University of Nebraska-Lincoln extension educator, all my recipes must pass inspection by my toughest critic … my husband!