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The Summer Fest corn celebration and all the great recipes from food and garden bloggers got my mouth watering for more of this warm-weather veggie. I’m still seeing piles and piles of it at my local market — here’s how to use it.
This week’s trip to the market ended with two kinds of corn – the bicolor (white and yellow) variety and a golden yellow kind known as “Tuxedo” that has a deeper (but equally delicious) flavor.
To prepare — grill, roast, boil, or steam. When boiling, add a splash of milk in with the water to enhance the corn’s natural sugars. Once cooked, it’s ready for munching off the cob or chopped off for salads, salsas, pasta and soups – anywhere you want to add a nibble of summer flavor.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
TELL US: What are you buying at the market this weekend?
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.Read more