Vegetable Highlight: Corn

In Recipes, Weekly Newsletter on August 28, 2009 at 7:17 PM


News from La Baraja

After a cold spring and a rainy summer, you may have already noticed the tomatoes around NY region have been greatly affected. We learned from Pedro today that this year it takes about 20 minutes and a lot of searching to find enough tomatoes to harvest and fill one box, unlike last year when tomatoes were abundant and a box filled in 5 minutes. Pedro said Tlaloc, the Aztec god of rain, affected this outcome. Check out a recent article about tomato blight in the NY Times.

Pedro reports that he and his family are working hard going to farmers markets 6 days per week and doing 2 on Saturdays. They are not yet profitable enough to pay others to work their stands so their schedule during the summer/fall looks like this:
wake up early, harvest, go to market, return home, weed and harvest again, sleep a few hours and repeat. The only day they don’t do market is Monday, the day they harvest for the Tribeca CSA!

Enjoy this weeks harvest and thanks to all our members who share pics, tips and recipes! Keep them coming…


Vegetable Highlight: Corn

Perhaps no vegetable is more representative of summer than corn on the cob. Most of us are already familiar with corn, but did you know that storing corn with the husk on will make it keep longer? Once the husk has been removed, corn can be stored for up to 3 days in the fridge, but keeping the husk on will stretch that to a week. The best way to store husked corn is in a perforated plastic bag in the fridge.

The common method of preparing corn is to boil it and serve with salt and butter. But it can also be grilled (with the husk on or off), broiled (husk off), or even microwaved (husk on)!

Nutritionally, corn is a great source of fiber, vitamin B1, B6, folate, and vitamin C. It is also said to be good for cardiovascular and lung health. So eat all the corn you can stand while it’s fresh and at its peak!

Recipe: Mexican Street Corn

  • 4 ears sweet corn, husks removed
  • 2 tablespoons corn oil
  • 1/2 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 1 lime, quartered

Special equipment: grill pan


Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

Other recipes:

  1. Hi TribecaCSA –

    Thanks for providing a status update from The Farm- it definitely makes me feel more connected with how the shares are coming along.

    If weather effects our shares or affects the farm, it’s super to know! If that means no tomatoes this year, that’s not a problem whatsoever.

    That said, enclosed is a link to a variation of the BLT sandwich using plums & another link on how to live w/o them. (I guess that makes it a BLP)

    Loving my veggies – L

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