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Sweet Corn

PEAK SEASON – BEST FLAVOR – VALUE PRICED

Summer is for Sweet Corn. Sweet, flavorful, juicy, and yeah, you can eat it with your hands – nice features for a veggie. Corn-on-the-Cob is pretty much required eating at picnics, parties and BBQ’s – and nobody is really complaining about that, right? Oh, some may complain about getting kernel skins stuck in their teeth, but that didn’t stop them from enjoying it. Maybe you can keep toothpicks handy for them. If you want to go beyond picnic food, here are some cool Sweet Corn recipes to try.

Local Sweet Corn season is here!

Peak season for Sweet Corn is here, maybe even a littler earlier than usual. In my neck of the woods, Delaware and Lancaster County, Pennsylvania grown White and Bi-Color Corn is tasting fantastic! All it takes is a few minutes to boil tender, in season Sweet Corn. If you hate pulling the silk during husking, try grilling or microwaving the Sweet Corn in the husk first. The Corn gets steamed inside the husk and the hot silk easily pulls away from the cob once it cools enough to handle.

Crisp, plump, juicy, sweet and flavorful – that’s what we want from our Red Seedless Grapes, right? That’s what you can expect from the new crop of Organic Red Grapes from the San Joaquin Valley California which are now in season for the next few months. The round, light red-skinned California Organic Red Flame variety Grapes I’ve tried this week have been delicious!

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