A great recipe for an Indian inspired side dish spicy corn pakoras with mango-tamarind chutney, via NYT.

Share

Last Saturday at our farmer’s market at Shaker Square in Cleveland, one of the farmers was selling fresh soy beans still on the stalk (above, photo by Donna Turner Ruhlman).  It’s a great way to sell them.  I don’t mind doing the picking of my own beans (he charged $3.50 for what amounted to a pound of soybeans). ”They’d be a lot more expensive if I had to pick them,” he told me. These beans, often sold cooked as edamame (their Japanese name), are so good when you cook them yourself, a delicious nourishing snack or a great ingredient. To prepare the soy beans, simply boil them in their pods until they’re tender, then chill them in ice water or in plenty of continuously running cold water. They pop right out of the pod. You can Read On »

Share

A compilation of healthy corn recipes you should check out for the summer, via Epicurious.com

Share

Do you know soy, corn, or sugar are in the majority of processed foods?  Examining the Farm Bill & big business; what they gain & what we lose, via Food  & Connect

Share

I posted this photo last September and was going to repost the actual post, shouting the joys of baked buttered corn, but deleted it by mistake! So I’ll have to write it again.  I thought of this post and this dish because, having endured the sadness of finding a squash in my CSA, I’m realizing the changing of corn from tiny, tender and sweet, to fat and starchy, is yet another bittersweet sign of summer’s passing. A way to bring some happiness to the end of summer is to take this corn and simply bake it with butter.  It’s fabulous.  The starchy corn juices create a virtual custard and the long high heat transforms the flavors in a way that a quick boiling of the starchy corn can’t. I use the Lee Wooden Corn Cutter, Read On »

Share