Fresh eggplant from Crossroads Community Farm
It was a real fun day down at market this last weekend. Great food, the beautiful sights of flowers and fresh produce, friendly faces and lots of music to enjoy.
A big thank you to our two music acts of this past weekend, Moldy Jam & Front Porch String Band. It's hard to beat a nice morning with farm fresh produce and live music amongst your friends and neighbors.
The big hit of the day belonged to the arrival of the first sweet corn of the season (pictured) from Alsum's Sweet Corn, Flyte Family Farm & Crossroads Community Farm.
Check out this week's Recipe Corner for some great corn recipes. We hope you give them a try, you're sure to be rewarded. Of course, there's nothing wrong with the classic corn boil or throwing a few ears on the grill.
Pickling season is rapidly approaching, giving you some time to try out new recipes before the big efforts of late summer. We put up our first batch of refrigerator pickles of 2018 this week with some fresh cucumbers from Ka Vang Thao.
The fun keeps coming this next weekend, with another visit from the Science is Funcrew, providing fun and free science demos for minds, young and old alike.
Too much fun and too much good food to enjoy this time of year. We'll take those kinds of problems any day!
See you at the market!
Happy Valley Produce zucchini
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Hopefully it's not too corny in the Recipe Corner this week. Enjoy!
Fresh Corn & Avocado Salad
(From Kathy Kane, Sunset, July 2009)
- 6 ears corn
- 2 cups halved cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 large avocado, cut into 1/2-in. cubes
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons Champagne vinegar (other vinegars will work just fine)
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
1. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
2. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
Grilled Corn Salsa
(From The Minimalist Baker)
- 2 large ears corn
- 1/4 red onion, diced
- 2 ripe tomatoes, seeds slightly removed and diced
- 1 serrano or jalapeño pepper, seeded and minced
- sea salt and ground black pepper to taste
- juice of one lime
- 1/3 cup fresh cilantro, chopped
1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.