The pizza truck is back and Fort Hill Farm's corn is in!
CORN. It's reason enough to wake up early on Saturday and find your way to the market! Eating corn on the cob within 24 hours of it being harvested is transformative. So good, salt and butter are entirely optional. Farmers Rebecca and Paul like to make "corn and greens salsa," this time of year. Their recipe calls for: 5 cups shredded arugula (abundantly available at the market right now) Kernels from 3 ears of corn ¼ cup cider vinegar 1 to 2 small hot peppers, minced (seeded for a milder heat.) Just toss all the ingredients together and use for chips or in burritos or atop house nachos made with melted McGrath Cheese Co. cheese.
It's also the perfect way to dress spicy chicken tacos made with fresh chicken from Premier Pastures. (Jon will be away next week, August 1, so if you are a weekly shopper, you may want to stock up this week).
This caramelized corn with fresh mint would be lovely alongside some seared scallops draped with Arlotta Food Studio's Blood Orange olive oil. I've seen another version of this recipe which added fresh feta and blistered cherry tomatoes to the mix. Yum.
Here are 5 ways to grill your corn this summer.
If you're making plans for a little summer getaway, make sure to pick up some bottles of gin or limoncello from Springbrook Hollow Distillery for your cocktail hour. Or to bring as a gift if you are guesting somewhere.
Nutmeg Cafe & Bakery and Bohemian Baked are both here this week.
The pizza truck is back. Make the whole family happy by bringing home a few piping hot pies from the market.
See you at the Market!