Run home to cook your corn

August 1, 2026

It’s true. From the moment an ear of corn is picked from its stalk, its sugar starts converting to starch. It’s why you should definitely buy your corn at the farmersmarket, where it will have been plucked from the fields just hours before we open. And why you should plan your Saturday dinner around it. Skye Caradonna, owner of Caradonna Farm, says they will have plenty of sweet bi-color Kick-off corn on Saturday. He likes to microwave his ears of corn, still in their husks, and straight from the field, one minute per ear. He swears this “keeps the cereals firm and the sugars from diluting.”

Others swear by boiling or grilling. Whichever way you prefer to cook your corn, it’s mandatory, when corn season comes around, that you gnaw a few ears on the cob, typewriter style. Especially if you add meadow butter from either Maplebrook Creamery or the Kriemhild Dairy case at the LeRoux Trading Co. tent. But once you’ve indulged in this summer rite of passage, seek out recipes showcasing just the crunchy kernels, like this creamy corn pasta with basil or this hyper-seasonal pork tenderloin with corn, peaches and lime.

This hearty and refreshing corn salad with crumbled feta cheese, ripe tomatoes and fresh mint is the perfect side to bring to a summer cookout. The acid from the tomatoes eliminates the need for vinegar. Just add some precious Agape Premium EVOO and finishing salt.

Serve with grilled shrimp or a juicy rib-eye from R&M Farm.

Cukes are also flooding the marketbins so time to up your cucumber salad repertoire. Cucumber yogurt and mint is always a winner (using White Moustache yogurt kicks it up to the next level).  But try this cucumber salad with Asian flavors and flair. Serve with seared tuna for a perfect summer marketdinner. Or, call in some tomatoes and make this classic panzanella. I love that this salad can be made ahead of time and tastes only better the longer it sits.

I’m very excited to report that our favorite pitmaster, Jeremy, is back this week with his bbq’d chicken and pork. The marketjust smells so good whenever he is at the pit.

Also: in the baked goods department we're pretty flush this week between Butter + Bow, Heathcote, andRed Barn bakeries.Don’t forget our gluten-free bakers: Bohemian Baked and Mayfield Farms!

Raspberries are having their moment at the market. Celebrate them by making this raspberry custard tart.

See you at the market!

p.s. Our collective heart goes out to Sam, at Fresh Meadow Farm,who lost her mother last week.