Local Corn All Year Long!

Local corn on the cob is delicious, but it doesn't last forever. However, you can still enjoy it all year long if you freeze some for later. Here's how to freeze corn so you can have a little piece of summer even on winter's coldest days.

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Freezing Corn

Ingredients

Fresh corn on the cob

Directions

1. Preheat oven to 350°F.
2. Leaving husk on the corn, trim husk to remove any loose pieces and excess at the top of the ear.
3. Place corn in oven directly on the rack and roast for 30 minutes.
4. Remove corn from oven and set aside to cool.
5. Once corn has cooled, remove husks and silks.
6. To trim the corn from the cob, invert a small bowl inside a larger bowl. Place one end of an ear of corn on the bottom of the small bowl so you are holding the the ear vertically. Using a knife, cut the corn from the cob moving vertically from one end of the ear to the other. The corn kernels should fall into the larger bowl. Repeat with remaining ears of corn.
7. Using a measuring cup, scoop the kernels into freezer safe bags. Label and seal the bags and place them in your freezer.

Corn on the Cob Without a Grill

 

Corn on the cob is a classic summer food, but what do you do if you don't have a grill? I myself was faced with this problem and I've found the perfect solution : roasting in the oven. By using this method, you can still have great tasting corn on the cob without a grill.

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Oven Roasted Corn on the Cob

Ingredients

Corn on the cob, husks and silk intact

Directions

1. Preheat oven to 350°F.
2. Trim excess husk and silk from top of corn cob with kitchen scissors. Remove any loose pieces of husk.
3. Place corn in oven, directly on rack and cook for 30 minutes.
4. Remove corn from oven and allow to cool enough that you can remove the husks and silks.
5. Serve and enjoy!

GMOs Part 2: Where They Are and How to Choose Foods Without Them

After digesting (har-har) some of the information in my previous post, you may want to know more about where GMOs lurk in our food supply and how to avoid them. At this stage of the game, GMOs are not labeled, so you're going to have to play detective a little bit. However, once you know the tricks, choosing GMO free food will be second nature. Here are some tips to remember when you're strolling down the grocery store aisle.

1. Know the foods that are commonly GMO.

Topping the list are corn and soy which are predominantly GMO and used in just about every processed food you can find. High-fructose corn syrup anyone? Also, many of those odd food additives that you're just not sure what they are or can't even pronounce are made from GMO corn or soy too. Canola oil and sugar beets are common culprits as well.

In the produce section, Hawaiian papaya, corn on the cob, zucchini, and yellow summer squash may be GMO as well. Unless they are marked as organic or non-GMO, you simply can't tell.

2. Choose Organic.

As a part of organic certification, foods labeled as organic cannot intentionally contain GMO ingredients. While this doesn't protect you 100% due to issues such as cross-pollination with neighboring GMO crops, it's one of the best ways to protect yourself. Also, never forget that organic does not equal healthy or exempt you from digging a little deeper and reading the ingredients list. As I stated in a previous label reading post, a product labeled as organic must have at least 95% organic ingredients, so there still could still be a few less that ideal ingredients in the product. Plus, organic or not, any food that contains refined grains or excessive amounts of sugar is definitely not a health food in my book.

3. Look for the Non-GMO Project label.

Non-GMO Project is an independent, third-party organization who, according to their website, verifies that "a product has been produced according to rigorous best practices for GMO avoidance, including testing of risk ingredients." What this means, is that they can't verify that every product is 100% GMO free because they don't test end products. However, this label is the most rigorous standard and your best bet to finding food without GMOs. For more information on this label, click the picture to the right to link to their website.

4. Know your farmer. Know your food.

The best way to know what's in your food and where it comes from is to step out of the grocery store, head to your local farmer's market or roadside stand, and get to know the people who grow your food. Ask them about their philosophy and growing practices and find out what's important to them. Even better, visit their farm and get a first-hand look at how they do things. Not only will you be supporting farmers in your area, but you'll help to build a sense of community that is invaluable.

Final thought:

If avoiding GMOs is important to you, it's definitely possible. However, I still feel that labeling is essential. Whether you're for or against GMOs, every consumer has a right to know what is in the food they are purchasing. That information shouldn't be shrouded in a veil of mystery or hidden to prevent a dip in sales.

Are you concerned about GMOs and the risks they pose? Would you like to see labeling of these products?

Salmon Panzanella with Grilled Corn on the Cob

Some people look forward to summer for the sunshine and days by the pool. Me, I'm all about the produce! There is nothing better than chopping up a red, juicy tomato and throwing it into a salad after so many fall, winter, and spring months without one. Heck, I love them so much, I could eat one all by itself. This dinner highlights tomatoes and cucumber, two of those veggies that just scream summer, along with corn on the cob, and another summer favorite, grilling!

Salmon Panzanella with Grilled Corn on the Cob

adapted from EatingWell.com

Serves 4

Ingredients

4 ears of corn, with husks

8 Kalamata olives, pitted and chopped

3 tablespoons red-wine vinegar

1 tablespoon capers, rinsed and chopped

1/4 teaspoon black pepper, divided

3 tablespoons extra-virgin olive oil

2 thick slices 100% whole wheat bread

2 large tomatoes, cut into 1-inch pieces

1 medium cucumber, seeded and cut into 1-inch pieces

1/4 cup thinly sliced or chopped red onion

1/4 cup thinly sliced fresh basil

1 pound wild Alaskan Sockeye Salmon, skinned and divided into 4 portions

1/2 teaspoon salt

Directions

1. Discard outer husks on corn and peel back inner layers to reveal silk. Remove silk and fold inner husks back around corn to protect it on the grill.

2. Fill large pot with water and soak corn, stalk end up, for 10-30 minutes (this will allow corn to steam inside husks and remain moist on the grill).

3. Meanwhile, whisk olives, vinegar, capers, and 1/8 teaspoon pepper in large bowl. Slowly whisk in oil until combined. Add tomatoes, cucumber, onion, and basil and toss to distribute dressing.

4. Preheat grill.

5. Remove corn from water and shake to remove excess. Grill corn, turning occasionally, for about 15 minutes, or until tender.

6. Season salmon with 1/2 teaspoon of salt and remaining 1/8 teaspoon of pepper. Brush both sides of salmon with olive oil. Grill salmon for 4 to 5 minutes on each side or until it flakes with a fork.

7. Grill bread slices for 2-3 minutes on each side, or until grill marks are visible and bread is toasted.

8. Slice bread into 1-inch pieces and add to vegetable mixture at the last moment to retain crispness (when storing leftovers, remove these "croutons" as they will get soggy).

9. Divide salad into 4 portions and top with salmon. Serve corn on the side. I don't use butter because it's so deliciously sweet it simply doesn't need it!