corn, cukes, zukes...

Local corn has arrived and has gotten sweeter with each passing week and each blazingly-hot day. You have weeks and weeks to enjoy corn but those first few ears of the season are always so special. How are you going to prepare them?

You can scrape the kernels right off the cob and into a salad bowl to make this peak summer salad which features sweet mid-summer peaches and arugula in addition to corn. This calls for a cashew dressing but you can make it ultra easy on yourself and replace it with some Green Goddess dressing from Channery Hill Farm. 

Or, you can grill your corn and make these grilled corn market tacos which also feature summer green beans and cherry tomatoes. Or just grill them whole in the husk and serve with some Harlem Valley Homestead pork chops. 

Whether boiled, steamed or grilled, with corn this fresh you really don't need any butter even salt to enjoy. You’ll eat it “typewriter style,” of course. 

Since the zucchini are so plentiful at the market these days, bring them together with corn kernels when you can as in this recipe for linguine, corn, zucchini  and shrimp. Some of the readers’ comments suggest doubling the amount of zucchini and corn, but I think adding some of Sun Sprout's blistered sweet Sun Golds would do the trick and look so pretty in this dish.  Or, make this corn and grilled zucchini salad. Don’t forget to grab extra eggs from Harlem Valley or R&M Farms to boil and toss into salads. Market eggs are such a good source of protein when it's too hot to cook. 

I’m itching to make my first vegetable tian this summer and am leaning toward Julia Child's tian de courgettes au riz. Halal Pastures has so many different types of zucchini and summer squash it will be hard to choose.

After you buy your squash on the “upper” plaza do take in Mead Orchards new expanded display. This is peak season for Hudson Valley orchards and Mead has been waiting patiently to strut their stuff: raspberries, no-spray blueberries, peaches, apricots and cherries. Don’t forget to try their jams and apple butter, too. 

No doubt Amy, at Elderberry Road will have some tantalizing peach pies and upside down cakes this week. 

No Place Like Home is at the market this Saturday making their paella from scratch on site in a mammoth paella pan. If the breeze is blowing just right (please let there be a breeze) you should smell the saffron from Southside Ave. Don’t forget to pre-order by Friday morning to guarantee your portion of paella.

If an açai bowl or a cold fruit smoothie is more your jam, stop by the Ambrosia food truck under the bridge.

See you at the market!