Our Harvest Home Farmer’s Markets are overflowing with delicious varieties of summer fruits and vegetables. Ripened-on-the-vine tomatoes, corn on the cob, and all kinds of juicy melons have arrived. Freshly picked from our farms and dripping with flavor. The juice runs down your chin while you indulge in the taste. It’ not just mouthwatering. These are powerhouses of the healthy nutrition you need, especially in this hot weather.
Eat them raw. Eat them as a snack. Make salsa and salads that drip with “Yummy”. Toss bits of them into anything you cook. You get the taste of freshness and a whole lot of health.
Tomatoes help lower cholesterol, they are good for your heart. With lots of Vitamin C they protect your immune system, are good for your eyes and 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 as an apple. Just watch the butter, try using a bit of olive oil for your corn on the cob.
Melons are good for keeping your blood pressure level. With the vitamin A and C you need daily, plus antioxidants and potassium, they 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 salad. Turn your favorite salsa into a dressing over greens.
Indulge yourself.
Eat for the pure pleasure of the taste and get healthier at the same time.
Just remember you may need to keep a paper towel handy!
Corn, Tomatoes & Melons
RECIPE: JUICY SALAD
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:
½ cup extra-virgin olive oil
¼ 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 its wide end in a bowl. 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. Drizzle the dressing over the salad, then toss again to coat evenly. Crumble the feta cheese
Tips & trick: Storage and Cooking
Cooking Tricks for corn
Quick Corn on the Cob. If you have a microwave, skip all that boiling water. Cut off an inch of the thick end of the cob. Microwave for 2-3 minutes. Remove and let cool a bit: very hot. Grab the end of the cob with the silk and “squeeze out” the corn from the husk . Ready to serve!
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.
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 to taste
Feta cheese (optional)
Mix 2 teaspoons olive oil and 1 tablespoon lemon juice or apple cider vinegar. Pour over salad
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