Our Harvest Home Farmers’ Markets are bursting with the delicious fresh tastes of summer. FRESH ripened-on-the-vine red tomatoes, corn on the cob, and all kinds of juicy melons have arrived. Freshly picked from our farms, they are dripping with flavor. The juice runs down your chin while you suck in fresh taste. More than mouthwatering. These are powerhouses of the healthy nutrition you need, especially in the hot weather.
Eat them raw. Eat them as a snack. Make salsa and salads that drip with taste. Add them to anything you cook. You get the taste of freshness and a whole lot of health.
Tomatoes help lower cholesterol, so 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. Surprise: 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 all the vitamins A & C you need daily, plus antioxidants & potassium, they 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. Plus gives you some extra fluid on hot, sticky days.
Indulge yourself.
Eat for delicious taste and get healthier at the same time. Just remember you may need to keep a paper towel handy!
Corn, Tomatoes & Melon
RECIPES: Corn, Tomatoes & Melon
Ingredients:
2 ears of corn: cooked or raw
2 large tomatoes, cut into chunks or about 15 cherry tomatoes cut in half
1 small cantaloupe, halved, seeded, and scooped with a melon baller or cut is inch size pieces
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 of 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. Use a serrated knife to sew down the length of the cobs to remove the kernels. Discard the cobs. Easy way to get corn off the cob without a mess: Video
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 cheese on top & mix gently
Tips: Storage and Cooking
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 frig to keep the sweetness.
Melons: Leave on the counter to ripen. When ripe store in frig for up to 2 weeks.
Cooking Tricks & Tips
4 easy ways to cut tomatoes: Video
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 & let cool a bit: VERY HOT. Slide off the husk (leaves). Ready to serve!
Timing corn in boiling water: Bring a large pot of water to a boil. Remove the husks from the corn. Slip into the boiling water. Put a lid on the pot and turn off the heat! Let corn sit for 10 minutes in hot water. Remove and Enjoy!
Make it different: Use watermelon or peaches instead of cantaloupe in the salad recipe; add avocado.
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Video of the week