English Peas, Spring Onions and Roasted Almonds

Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...

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Summer Garden Succotash

Look around and you will find a dozen or so ways to make “authentic” succotash.

The bottom line on succotash is that this cooked dish always includes lima beans and corn kernels—unless it doesn’t. You see, sometimes “real” succotash doesn’t include lima beans but green shell beans instead (just ask Fannie Farmer).

So, at least succotash always includes corn. (Yes, for real!) You see, succotash just has to include corn because the word succotash comes from the Naragansett Indian (up New England way) word msickquatash which means “boiled whole kernels of corn.”

That settled, the absolute basics on succotash is that fresh corn kernels and lima beans or some other shell beans are cooked separately in boiling water until tender and then the two are mixed together with a little butter (or salt pork, particularly in The South) and cooked until ready.

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Corn-Tomato Casserole

Corn and tomatoes together are just about as natural a combination as Nature could deliver up. That’s why they come to harvest at the same time.

Sliced tomatoes are a perfect replacement for a green salad when corn on the cob is on the menu. A baked tomato stuffed with succotash is another great corn-tomato combination.

Here is a corn-tomato casserole that is hearty and easy to prepare. The four major ingredients of this casserole—corn, tomato, green pepper, and onion—can be picked right out of the garden or easily picked up at the farm market this week.

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Sautéed Corn

Sautéing will keep the crispness and flavor of fresh vegetables intact. Sautéing is a technique very similar to Chinese stir-frying.

Fresh vegetables that lend themselves to sautéing include mushrooms, thinly slice carrots, zucchini, onions, green peppers, and corn kernels.

Here’s a tasty way to sauté corn:

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Sweet Corn

Corn Stalks

Here are the directions for serving sweet corn on the cob: First, place a large pot of water on to boil. Then rush to the garden plot and select the perfect ears—creamy and solid with little pearl kernels at the tips. Rush back to the kitchen and strip off the husks and rush the corn into the kettle. Let the corn boil six minutes then heap it on the platter, with a mound of butter and a big salt shaker nearby. Abandon conversation until everyone is full.

The best way to enjoy corn on the cob is to serve it within 20 minutes of picking. This is very doable if you are growing your own corn. It is also quite doable if you befriend a farmer and attend a “corn party” where fresh picked corn is served at picking time.

But if you do not grow corn or live close by a corn farm, then choose corn that has been picked in the last day or two. When you buy corn at the farm market, serve it the same day, but certainly not more than a day later.

Summer and early autumn is the season for fresh corn with August and September being the peak of the season in the Northern Hemisphere.

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Corn

How do you like your corn?

That’s what might be called an All-Americas' question.

Corn has been the most important cultivated crop in the Americas for nearly 6,000 years. It was first planted as a crop in Central America sometime around 3500 B.C. and became the basic food for the Incas, Mayas, Aztecs and native North Americans.

In the United States of America today, there are somewhere around 200 varieties of corn in cultivation.

How do you like your corn? The answer probably says a lot about where you are from.

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