Farmer’s Market Season in The Verde
One of my favorite times of year is summer. With summer comes the adventure of farmers market season. Did you know there are several farmers markets in the Verde Valley every week during the long days of summer?
My personal favorite is the Old Town Music and the Market. Each Thursday night starting at 5;00 in evenings in May, June and September. Thursdays in Old Town Cottonwood is a great place to be! It’s right there behind the city buildings on Main Street. My friends who live in Old Town say that they enjoy Thursday nights because they can hear the music from front porch but walking over is quite easy too! The best part though comes when you’re able to walk away with some fabulous finds and some great goodies.
Sweet Corn on my Brain
Back in 2017, I posted a blog about squash blossoms, and how eating them batter dipped and fried was delicious. But in that same blog I also talked about sweet corn. Organic, fresh picked summer corn is almost to die for. I love harvest season and the corn score I can return home with, ready for consumption!
I thought this week I would go ahead reiterate how awesome summertime sweetcorn is and give you a few ideas of how to enjoy this tasty treat.
Fireworks are to 4th of July as Grilling is to Summer
One of that tastiest things you can do with all of the sweet corn you just scored at the farmers market is to grill it up. Sweetcorn and the barbecue grill go together like fireworks and the 4th of July. You don’t have to wait for the 4th of July though to enjoy this awesome treat.
Unlike traditional corn, sweet corn has more natural sugars and stays sweet longer. To keep kernels sweet and tender, always store fresh corn in the refrigerator in a high-humidity drawer or wrapped loosely in plastic. But if you try these corn grilling suggestions below, that corn won’t last long …
Out of the husk corn – for slightly charred, smoky flavor:
- Brush ears with melted vegan butter (*Miyoko’ Cultured Vegan Butter, Earth Balance or MELT from Prosperity Organic are all great butter substitutes) or flavored oil.
- Grill those bad boys, turning often, until kernels are golden, 7 to 10 minutes.
In the husk-for more intense flavor in your corn:
- Pull back the husks and remove silks; replace husks and tie in place with a strip of husk or string.
- Dunk and soak those babies in water for 10 minutes.
- Let them get friendly with the grill, turning often, for 7 to 10 minutes.
- For easy eating, pull back the husks and tie together to form a handle – how convenient. Thank you Mother Nature.
In foil-for moist, make-ahead corn:
- Place each husked ear on a square of foil; brush with some of that delicious vegan butter. For a dash of fun, season them with a little bit of garlic or your herbs
- Wrap those delicious darling in and grill them up, making sure to turn often. Again, about 7 to 10 minutes is perfect.
But Linda …
But, I bet some of you are asking, “well Linda, it’s Arizona. What about monsoon season? Rain and grilling are not cohesive activities.”
Well, I’ve got you covered there too … check it out …
Indoor “grilling” for sweetcorn:
- Place husked ears on a shallow pan, lightly brush with butter, about 6 inches from a hot broiler; grill, turning often, until golden, 7 to 10 minutes.
- After grilling, add flavor to the corn with one of these combinations:
- Easy Pesto Vegan Butter: Mix the equivalent of one stick of softened vegan butter with 2 tablespoons pesto-from a jar or made at home.
- Buffalo Corn Butter: Mix 1/2 stick of softened vegan butter with 1 tablespoon each of hot sauce and lemon juice. Yummy!
- Herb Butter: Mix 1/2 stick softened vegan butter with 1 teaspoon of your favorite dried herb (such as rosemary or dill).
- Sesame Soy Sauce: Combine 1/4 cup soy sauce with 2 tablespoons each lime juice and toasted sesame oil.
*Side note: Miyoko’s is by far the best out there, hands down, no questions asked. It is a tad bit more expensive, but absolutely worth every bite.