Memorial Day Weekend Sale

There is nothing like fresh corn straight from the field!! Here are some descriptions of the three main types of corn.

Common (yellow):
Plump bright yellow kernels. Tightly packed on cob. Juicy, tender, and very sweet.

White:
Creamy-white kernels that are often slightly smaller than Yellow variety. Very tender and very sweet.

Bicolor:
A mixture of white and yellow kernels. Retains sweetness of white and yellow hybrid varieties.

Specific corn varieties currently available at Orchard Nursery:

Kandy Korn:
Sweet, large 8" ears with golden sweet kernels and white silks. Husks burgundy striping and flag tips. 89 days.

Luscious:
Large blocky ears 7 1/2 - 8". Tender, sweet with good corn flavor. Sturdy 6 ft. plants. 75 days.

Sugar Buns:
Early gourmet hybrid. Rows of sweet yellow kernels on 7" ears. Maturity 70 - 74 days.

Peaches and Cream:
A delicious gourmet bicolor sweet corn. Its yellow and white kernels are on ears averaging eight inches in length. It is fairly early for a quality bicolor and its flavor is quite sweet. Approximately 82 days to maturity.

Plus the classics: yellow and white.

Corn needs a fairly large garden space because it must be planted in three or four rows for good pollination.

It requires full sun and regular watering especially during the time from tasseling to picking. These conditions are important for the ears to fill out properly. Fertilize 2 -3 times during the growing period.

Garden fresh corn is the sweetest corn that one can eat. One planting will only yield for about 1 week, however, so plant several times during the season for a longer, more continuous harvest.

Here are some delicious recipes to enjoy your corn!!!

Corn Salad
Preparation time: 15 minutes
Number of servings: 6
Cups of fruits and vegetables per person: 2.0

Ingredients:
3 cups of corn
2 Tbsp. olive oil
1 minced red onion
2 tsp chili powder
1 tsp cumin
1 green bell pepper, seeded, and diced
1 1/2 cups seeded and diced tomatoes
4 Tbsp. chopped fresh cilantro
3 Tbsp cider vinegar
Salt and pepper to taste

In a small sauté pan, warm olive oil over medium heat. Add onion and sauté for a few minutes. Add chili powder and cumin and sauté for one minute longer. In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions. Toss to mix. Add cilantro and vinegar. Toss well to combine. Season to taste with salt and pepper, and toss again. This recipe is best served at room temperature.

Roasted Corn Salsa
Preparation time: 55 minutes plus refrigeration time
Number of servings: 4
Cups of fruit and vegetables per serving: 1 1/2

Ingredients:
4 large ears yellow sweet corn on the cob to yield 2 1/2 cups cut corn
1/2 cup finely chopped red onion
1 1/2 cups finely chopped ripe tomato
1 1/2 jalapeno pepper, seeds removed and finely chopped
1/4 cup finely chopped cilantro
1 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/2 to 1 tsp. ground cumin
1/8 tsp salt
Ground pepper to taste

Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375 F oven for 45 to 55 minutes.

Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ears. Corn should measure at least 2 1/2 cups.

Combine corn with chopped onion, tomato, jalapeno pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.

Autumn Vegetable Succotash
(You don't have to wait for fall for this one)

Preparation time 20 minutes
Number of servings: 8
Cups of fruit and vegetables per person: 3.0

1/4 cup olive oil
1 cup diced onion
2 cloves garlic, finely chopped
2 cups diced red bell peppers
2 cups diced zucchini
2 cups diced yellow summer squash
3 cups frozen lima beans
3 cups corn kernels
2 Tbsp coarsely chopped fresh sage

In a skillet, over medium - high heat, add oil. Add onion, cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lime beans, and corn. Season as desired, cook, stirring, until vegetables are tender (10 minutes). Stir in sage, and serve.

These recipes are from the Center for Disease Control and Prevention's website. You can get the nutritional facts and diabetic exchange information from the website for each recipe. The website is http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx

The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations. The goal is to achieve increased daily consumption of fruits and vegetables.

For more information on the Fruits and Veggies — More Matters health initiative, brand and logo, please visit PBH at www.fruitsandveggiesmorematters.org. You will also find activities and tips for getting children involved as well as more recipes.

Here is a recipe to give your corn on the cob a little kick!

I found this recipe at the Farmer's Market in St. Johns, New Brunswick, Canada.

Tequila Lime Butter Mop

1/2 cup butter
2 tbsp fresh chopped Italian parsley
2 tbsp tequila
2 tsp grated lime rind
2 tbsp lime juice
1/2 tsp cayenne
8 cobs corn, husked

In a small saucepan, melt butter over medium heat, about 5 minutes. Let stand for 10 minutes. Pour butter slowly into bowl, leaving milk solids in saucepan. Add parsley, tequila, lime rind and juice and cayenne to clarified butter and whisk until combined.

Place corn on greased grill over medium-high heat and brush with butter mixture, turning for about 15 minutes or until golden brown and tender-crisp. Brush corn with any remaining butter.

1. Native to Ecuador, Peru, Colombia and the slopes of the Andes Mountains
2. Long pendulous bell shaped flowers that can be white, yellow, peach, pink or orange
3. Grows in full sun to part shade
4. Member of the solanacea family
5. Cousin to petunias, common tobacco and deadly nightshade plants