At last, the deliciousness of juicy red tomatoes, corn on the cob and sweet peaches have arrived at our Harvest Home markets. All just fresh picked from the farm so they are dripping with flavor like they should. The juice runs down your chin while you suck in that fresh taste. Something you can only get in the summer. And not just mouthwatering, these stars are powerhouses of the healthy nutrition you need, especially in the hot weather.
Eat them as a snack. Eat them raw or cooked. Make salsa and salads that shimmer with taste. Toss bits of them into 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. Good for the eyes as well. Surprise: An ear of corn has about the same amount of calories as that of an apple. Just watch the butter...try using a bit of olive oil instead.
Peaches have 10 vitamins, such as vitamin A for better vision, C for your immune system and lots of B vitamins to help your food give you energy
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.
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!
RECIPES: Fresh Tomato Sauce
Great when it's too hot to cook!
INGREDIENTS:
3 cups diced, seeded ripe tomatoes
½ cup finely diced orange bell pepper (optional)
2 scallions - white & pale green parts only - thinly sliced
1 clove garlic, minced
¼ cup extra-virgin olive oil
1 cup (4 oz.) crumbled feta cheese
½ cup Kalamata olives, pitted & coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoons red-wine vinegar
1 tablespoons lemon juice
PREPARATION:
Combine tomatoes, bell pepper, scallions, garlic & oil in a large bowl. Toss to mix well.
Add feta cheese, olives, basil, vinegar, & lemon juice. Toss again. Then season with salt and pepper.
'Make Ahead' Tip:
Prepare through Step 1.
Cover and let stand at room temperature for up to 1½ hours.
Add remaining ingredients. Serve on top of hot or cold pasta.
NOTE: Skip the feta and use parmesan if you like the taste better.
TIPS:
STORAGE:
Tomatoes and peaches will 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 is best eaten a day or two after you buy it. Store cobs in the frig to keep the sweetness from becoming starch. Store some for winter by simply cutting of the kernels, putting them in a zip-lock bag in the freezer. Delicious in January.
COMBOS TO TRY
Sliced tomatoes with basil. Add some mozzarella cheese. Add a tiny bit of olive oil, if you want.
Make your favorite salsa and use it as a dressing over greens.
Peaches and almonds with a dash of cinnamon makes a nice dessert.
Grill peaches (lightly) with a sprinkle of marjoram.
COOKING TRICKS:
How to peel a tomato: Bring a large pan of water to a boil. Drop in fresh tomato for about a minute until the skin splits. Remove with fork or slotted spoon. Let cool a bit. Skin will slide off easily.
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!
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