Posts Tagged by Tips
|January 27, 2010||Posted by admin under Uncategorized|
Bees make honey from the nectar of flowers, which gives honey its delicious flavor. The nectar is taken back to the colony (hive) and turned into honey. When bees are exposed to a particular nectar source, such as orange blossoms or the famous tupelo blossom then the honey can be called by that name. A […] continue reading
|January 13, 2010||Posted by admin under Agriculture, Healthy Eating, News, Nutrition, Produce, Seafood|
I saw an article in Prevention Magazine that gave some helpful tips on ways to keep your mind young and spry. Around the time we hit 30, our brains begin a slow, steady downward trajectory, or so they say. According to new reports, you can counteract these age-related changes with simple activities. The article offered […] continue reading
|December 22, 2009||Posted by admin under Cooking, Produce, Recipes|
Florida has many varieties of potatoes, from russet to red creamer, and there is sure to be one to meet your needs. Potatoes grow in all parts of Florida but most are grown in the northwest part of the state. They are available from January through June, with peak months of March, April and May. […] continue reading
|December 21, 2009||Posted by admin under Agriculture, Cooking, Healthy Eating, Nutrition, Recipes, Seafood, Uncategorized|
During this festive holiday season many people are looking for fun and easy party foods to serve their guests. Sometimes you don’t think of seafood as being easy to cook when really it is very simple. I decided to list a few easy and delicious recipes to inspire you to go out to your local retail […] continue reading
|December 14, 2009||Posted by admin under Cooking, Produce, Recipes|
Cabbage grows mostly in the north and central parts of Florida. It is available from December to May, with peak harvests occurring in March. Cabbage is in the “Brassicaceae” family – so it is related to broccoli, greens and radishes, as well as brussels sprouts. How to buy Make sure stem is not dry. Handle […] continue reading
|December 1, 2009||Posted by admin under Cooking, Produce|
Here’s a quick how-to on cutting bell peppers. Lightly wash and dry peppers before use. Lay pepper down on its side so it will stay still on the cutting board. Cut pepper lengthwise, rotate pepper and cut the same way. Continue to cut and rotate until the flesh on all sides has been removed. Discard […] continue reading
|November 23, 2009||Posted by admin under Cooking, Produce, Recipes|
Without fail, one of my favorite vegetables is sweet corn. Nothing is better than fresh Florida sweet corn. And I’m not just saying that because it’s my job either. It’s so good, that you can practically just eat it raw and it is delicious. Unfortunately, we have to wait a few more months for its […] continue reading
Without fail, one of my favorite vegetables is sweet corn. Nothing is better than fresh Florida sweet corn. And I’m not just saying that because it’s my job either. It’s so good, that you can practically just eat it raw and it is delicious. Unfortunately, we have to wait a few more months for its peak season, but when it’s available, it is the best around.
You might not know it, but Florida is the largest producer of market fresh sweet corn in the U.S. Sweet corn is mostly grown in the southeast and central parts of Florida. Sweet corn is available from October through June, with peak availability in April and May.
How to buy
It is best to buy fresh sweet corn with the husk still attached. Sweet corn cobs should feel and look moist and plump, with the kernels inside fat and shiny; press against the husk and you should be able to feel the kernels inside. The silk of the corn should be a little sticky and should look glossy, stiff and moist. Do not purchase sweet corn that has straw colored husks; they should be green.
Tips for storage
Store sweet corn in the husk, placed in a refrigerator or a cool dry place. Keep the ears separated during storage to prevent mold.
Cook your corn as soon as you can. As corn sits, the sugars convert to starch. Steam corn for five to seven minutes or try roasting and grilling for a smoky flavor. Easily remove kernels from the cob by standing the corn on end on a cutting board and cut down the cob with a sharp knife. Salt can make corn tough, so only lightly salt the corn before cooking, and be sure to add or serve salt after cooking.
Flavors well with
Seafood, onion, tomato, chili peppers, thyme, rosemary
Because I always like to give a recipe with each of these posts, here’s another from who else but our Chef Justin.
6 ears Florida sweet corn, cleaned
1 small onion, chopped
1 small fresh jalapeño pepper, minced (seeds removed)
4 garlic cloves, chopped
1 teaspoon olive oil
1 teaspoon ground cumin
2 cups low-sodium vegetable broth
1 1/2 cups low-fat milk
Chopped fresh cilantro
Kosher salt and fresh ground pepper to taste
Heat oil in heavy large saucepan over medium-high heat. Add onion, jalapeño, garlic and cumin; sauté until onion and jalapeño are tender, about 10 minutes. Cut corn kernels from cobs. Add corn to pot. Stir in broth. Cover and simmer over medium-low heat until corn is very tender, about 20 minutes. Transfer to processor or blender and carefully purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Serve in bowls and garnish with cilantro.