By Debra Morris–
Corn is one of summer’s favorite vegetables. And your Castro Farmers’ Market is offering some of the best around. It’s just-picked flavor screams grill time! Or fresh corn bread. Or corn relish. Or whatever your heart desires with this marvelous grain.
Wait, didn’t we just call it a vegetable? There’s a lot of confusion regarding the nature of corn, even though just eating an ear or two of this sweet summer delight is enough for most of us. Just like tomatoes—which are a vegetable, but are botanically a fruit—corn is commonly just thought of as being a veggie, but that’s not the whole story.
Sweet corn—the ears that we enjoy on the cob, roasted on the grill, and eaten in salads and soups—is considered to be a vegetable because we eat it as such. Corn is often consumed at the “milk” stage when its kernels are soft. The kernels themselves are often considered to be a whole grain, usually after they have been dried for other uses, such as feed for cattle or saved to plant more corn.
To complicate things a little more, many grains including popcorn are considered to be a fruit! This is because they come from the seed or flower part of the plant.
Within these definitions are corn varieties that are specifically grown for use as an eating vegetable or as a feed grain. Sweet corn is grown for eating off the cob. “Dent” or field corn is used for feed grains. Flint corn, also known as Indian corn, is used for decoration in the fall and also used for popcorn.
So, there you have it. We’re eating a summer vegetable that is also a good-for-you whole grain. Don’t worry about whether you’re eating a vegetable or a grain because you’re getting the best of both.
The market has you covered when it comes to offering summer corn! Find it at G&S Farms from Brentwood. They’re offering white, yellow and their famous “Peaches & Cream” bi-color corn this summer. Fifth Crow Farm of Pescadero has a variety of delicious sweet corn. Jacob’s Farm has yellow corn to enjoy. You won’t find fresher, because you can buy directly from these skilled and knowledgeable farmers.
Corn Salsa
3 ears of corn grilled in their husks until the husks are evenly charred; then de-husk and remove the kernels
1 basket of cherry tomatoes, with each tomato sliced in half
1 avocado, peeled, de-seeded and diced
3 stems of scallions, thinly sliced
1/2 cup of loose cilantro, minced
Lime juice to taste
Olive oil to taste
1 serrano chile, minced
Kosher salt and freshly ground black pepper to taste
Ground cumin to taste
Combine ingredients in a large bowl and serve over tortilla chips.
Recipe: Cookin’ the Market, PCFMA
Thanks to everyone for supporting your Castro Farmers’ Market!
Debra Morris is a spokesperson for the Pacific Coast Farmers’ Market Association (PCFMA). Check out the PCFMA website for recipes, information about farmers’ markets throughout the region and for much more: https://www.pcfma.org/
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