Our harvest home farmers’ markets are bursting with the best summer taste. Fresh ripened on the vine red tomatoes, corn on the cob, all kinds of juicy melons have arrived. Picked directly from our farms, they are so full of flavor. The juice runs down your chin while you indulge in their fresh taste. More mouthwatering, these are powerhouses that help meet your nutrition needs, especially in the hot weather.
Eat them raw. Eat them as a snack. Make salsa and salads that drip with taste. Add to anything you cook. Get the taste of freshness and its benefits while you can.
Tomatoes help lower cholesterol so they are good for your heart. With lots of Vitamin C they help protect your immune system, are good for your eyes and can even help prevent skin wrinkles.
Corn is full of antioxidants that clean your body. Also good for the eyes. Fun fact, an ear of corn has about the same calories of an apple. Just watch the butter, try using a bit of olive oil for your corn on the cob
Melons are good for balancing your blood pressure level. With all the vitamin A and C you need daily, plus antioxidants and potassium, they can also help decrease age-related eye disease.
All three of these summer treats are high in fiber for better digestion and low in calories to help keep off those extra pounds. And what a way to get some extra fluid on hot, sticky days.
HAVE FUN: Try cantaloupe melon smoothies, watermelon salad or corn and tomato side dishes. Make your favorite salsa and use it as a dressing over greens.
Eat for the pure pleasure of the taste while staying healthy at the same time. Remember to keep a paper towel handy.
Summer Yummy
RECIPE: SUMMER SALAD MIX
Add chick-peas or black beans for a light meal
Ingredients:
2 ears corn: cooked or raw
2 large tomatoes, cut into chunks
1 small cantaloupe, halved, seeded and scooped with a melon baller
1 bunch of radishes, sliced as thinly as possible
1 medium cucumber, peeled, halved, then seeded and sliced as thinly as possible
1 medium red onion, peeled, halved, sliced as thinly as possible
8 ounces feta cheese, cotija cheese or parmesan cheese
For the dressing:
1/2 cup extra-virgin olive oil
1/4 cup red wine or white vinegar
2 jalapeño peppers (for less heat remove seeds)
2 teaspoons dried oregano
Salt
To Make:
Whisk together dressing ingredients: set aside
To make the salad, start by standing each ear of corn on a cutting board on its wide end. Use a serrated knife to saw down the length of the cobs to remove the kernels. Discard the cobs.
In a large bowl, gently toss together the corn kernels, tomatoes, cantaloupe, radishes, cucumber and red onion. Pour dressing over the salad, then toss again to coat evenly. Crumble the feta cheese
tips and tricks
Storage:
Tomatoes: ripen quickly on your counter. They taste better without being refrigerated. Purchase a few that are a little hard and in 4-5 days they’ll be just ripe for eating.
Fresh corn: Best eaten a day or two after you buy it. Store cobs in the fridge to keep the sweetness.
Cooking Tricks:
Quick Corn on the Cob. If you have a microwave, skip all that boiling water. Cut off both ends of the cob. Microwave for 4-5 minutes. Remove and let cool before eating.
For VERY Hot Days
Watermelon Salad: Fast , Easy and Refreshing
1 cup watermelon, cubed
1 cup cucumber, cubed
1 tablespoon fresh basil or cilantro, chopped
1 tablespoon red onion, chopped Salt and pepper
Mix together 2 teaspoons olive oil and 1 tablespoon lemon juice or apple cider vinegar . Pour over salad