CSA Week 6: Sweet Corn Days of Summer

By June Duan, SAR Student

This week’s CSA from Ward’s Berry Farm at the BU Farmer’s Market included:

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Blueberries, corn, cucumbers, zucchinis, potatoes, beets, carrots, peas, green beans, and garlic

Blueberries: are featured in nearly every health mag – with good reason. They’re packed with antioxidants, vitamins and minerals and are also phenomenally low in sugar. Try them stirred into yogurt or cooked into seafood sauces.

Garlic: is a fabulous way to add some extra kick to your favorite dishes without upping the sodium levels. Why not add a dash the next time you saute some veggies?

Green Beans: can be steamed, boiled, stir-fried or even baked into casseroles. Be sure to enjoy them as they pack a healthy dose of vitamin C, K, and A.

Carrots: are perfect during the summer with some veggie dip or hummus. They add a satisfying crunch to any snack-time

Beets: these little gems are full with phytonutrients as well as tons of Vitamin A. They also offer a gorgeous magenta color to your plate.

Potatoes: Peel’em, mash’em, have them anyway you want them! Potatoes are extremely versatile and can be used in anything from salad to rolls.

Cucumbers: are one of summer’s best refreshing treats. They taste great on their own, in tea sandwiches,  or even sliced and put into water to make your own cucumber-infused drink!

Zucchinis: are another extremely versatile vegetable. They can be a key ingredient in anything from casseroles to muffins.

Our very own Dietetitian Jennifer Cuthbert has contributed two of her favorite recipes to use with corn. They taste like summer!

Penne with Roasted Tomatoes and Corn

  • 2 pounds small, sweet cherry tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 1/3 cup freshly grated pecorino Romano cheese
  • 1/3 cup whole wheat bread crumbs
  • 4 ears corn, husked
  • 1 pound whole wheat penne pasta
  • Salt and pepper, to taste

1.       Preheat the oven to 425 degrees.  Line the bottom of a baking sheet with the tomato halves in a single layer, halved side up.  Pour ¼ cup olive oil on top.  Season with Salt and pepper.  Dust the tomatoes with the cheese and breadcrumbs.   Bake until the tomatoes have wilted and ones on the edge are caramelized, about 25-30 minutes.

2.      Meanwhile, bring a large pot of water to a boil. When it comes to a boil, add the corn and turn off the heat.  Let sit for 3 minutes.  Take the corn from the water and scrape the kernels and any juice from the cobs.  Collect the kernels and juices in a bowl.  Bring the water back to a boil and add the penne.  Cook until al dente. While it cooks, scoop out a cup of the pasta water and reserve.

3.      Drain the pasta and add back to the pot.  Scrape the tomatoes and any pan juices into the pot, along with the corn.  Fold tomatoes, corn and pasta together, adding some of the reserved pasta water it needed to loosen it up, if you think it needs it.  Enjoy!

Makes 8 servings Calories: 494 Fat: 25g Sat Fat: 4.07 Carb: 58 Fiber: 7.6 Protein: 11.15

Corn Salad

  • 4 ears corn, husked
  • 2 cups cherry tomatoes
  • 1 jalapeno pepper, minced
  • ½ small red onion, diced
  • ¼ cup chopped cilantro (OR basil, for those who don?t care for cilantro)
  • 2 teaspoons red wine vinegar
  • 2 tablespoons olive oil
  • ¾ teaspoon salt

1.       Bring a large pot of water to boil.  Drop in the corn and let cook for 3 minutes, then fish the ears out of the water and let cool.  As soon as you can hold onto an ear without burning your fingers, cut the kernels from the cob and scrape off any excess pulp and juices by running a knife edge down the length of the cobs.

2.      Gather the corn and juices in a bowl.  Halve the tomatoes and add them, along with the jalapeno, red onion and cilantro.  Season with salt.  Sprinkle in the vinegar.  Fold the salad together, using a large spoon and turning the bowl as you scoop and lift.  Pour over the oil and fold again, until the corn glistens.  Let the salad sit for a good 30 minutes before serving.

Makes 4 servings. Calories: 170 Fat: 9 grams Sat Fat: 1.33 Carb: 23 grams Protein 4 grams

2 Comments

Deb posted on July 27, 2011 at 5:03 pm

This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!

ayfiel posted on January 31, 2012 at 11:37 am

Very nice and clear recipe. A very complete and orderly guidance to cook. I think it is very helpful for readers who want to try making sweet corn at home. thank you
Honey Joys

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