My Organic Produce Club Weekly Food Share:

                    Sweet Corn 

Fresh sweet corn has long been an American favorite.  Corn is completely native to the Americas, grown only by Native Americans, thousands of years before European migrations.  The Indians shared their various ways of preparing corn, such as pounding it into meal to make cornbread, corn soup, corn cakes, and corn pudding.  The reverence for corn that the settlers in the U.S. had back then still goes on today.

* Lettuce Green Leaf (Fl)
* Bi-color Corn (Fl)
* Avocado
* Potato Yukon Gold
* Cabage Red (Fl)
* Salad Italian Mix
* Squash Yellow (Fl)
* Cucumber English
* Cilantro
* Carrots
* Tomato Grape (Fl)
* Grapefruit Ruby (Fl)
* Orange Valencia (Fl)
* Watermelon
* Bananas

                “We’re In Full Season Right Now”

    Fresh Corn & Avocado Salsa

It is absolutely imperative that you chop all of the vegetables to roughly the same size as a corn kernel, otherwise the flavors will be off. The dressing in this salad is not meant to dominate the flavors of the salad, and it is therefore very light.  The real stars of the show are the fresh vegetables, so I implore you to buy the best quality you can for the best salsa.  I cooked my corn by leaving the husks on and placing them in the oven for 30 minutes but any technique that you prefer will work.

¼ cup chopped red onion
½ cup chopped red pepper
1 large avocado
Juice of 1 lime (roughly 2 tablespoons)
2 tablespoons olive oil
½ teaspoon chili powder
1 small garlic clove minced
¼ teaspoon salt

 Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside.

Using a knife, scrape the sides of the corn to remove the kernels.  Place in a small bowl. Combine with the onion, red pepper, avocado and dressing and gently mix together.

3 ears of corn, cooked (by grilling, boiling, baking, however)

 acozykitchen.com

Organic Produce Buying Club Weekly Food Share