In the good ol' summertime I can't help but get excited about almost every vegetable I see, but corn is a special favorite because of its versatility. Corn and byproducts thereof, are in just about everything to do with food, even down to the paper fish is wrapped in. Yes, it's true! But that's a whole other story.
In this lush growing time, growing our own food is so important for freshness, nutrition and economy. If this isn't possible for you, I'd like to urge everyone to support local farmers' market wholeheartedly. Ask questions, especially whether or not pesticides or hormones have been used in the growth process, or have they ever tried heirloom seeds, or can they recommend the best way to prepare this fruit or vegetable? I sense that growers really like to talk about their product and why not get to know your locals? You may be pleasantly surprised in many ways.
Generally speaking, the best buys are usually the largest heap on display at a reasonable price. Green beans are a good thing to buy in bulk as they are easy to blanch and freeze well. Corn is easy to freeze, too. The sugars in corn convert to starch very quickly after it's been picked (when, is another good question forthe grower), so process sooner, rather than later after purchase. Tomatoes are wonderful now, look for old-fashioned heirloom varieties if you want good taste.
CORN AND SQUASH
2 lbs. yellow summer squash, sliced thin, about 1/4-inch
1 1/2 cups fresh corn (about 3 ears)
6 green chilies, roasted, peeled, seeded, cut thin
1 onion, minced
2 tbsp. corn oil
1/2 tsp. salt
1/2 cup water
2 fresh ripe tomatoes*, optional
Fresh basil*, optional
Sauté the onion in corn oil until translucent, add corn and salt. Continue cooking until corn is slightly browned; now add water slowly with squash and chilies. Let water cook away letting the squash and chilies brown just a bit, about 8-10 minutes on lower heat.
*To enhance this dish, cut up two fresh tomatoes and some fresh basil to sprinkle on top just before serving.
