Tag: corn on the cob

Posted on

FARMERS MARKETS HELP WEIGHT CONTROL

Farmers Markets Help Control Weight
Farmers Markets Help Weight Control. Summer is the best time to lose weight.

We Hoosiers have been blessed this summer.  Lots of rain, and abundant crops. Which means  farmers markets have a lavish  array of fresh produce.  Vine ripened, red and yellow tomatoes.  Sweet, juicy cantaloupe and watermelon. Fresh picked corn. Peppers.   Some are  even selling colorful bouquets of coxcomb flowers  to decorate your living room and take your mind off food.  Now is the best time of year to try and lose weight.  Farmer’s markets help  weight control by providing us with the best “diet” food on earth.

There are a few unfortunate people who don’t like tomatoes.  I’m not one of them.  I keep a basketful in my kitchen.  When you get the hungries,   slice a tomato, add a little salt, and any  cravings for high calorie snacks disappear.  Here’s the good news:  One small tomato has only 15 calories.   Tomatoes are a source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They  also provide vitamin C, potassium, folate, and vitamin K.

Sweet corn is a great substitute for potatoes.   A baked potato has 161 calories vs. 59 calories for an ear of corn.  Butter will add extra calories to both.   Caution:   Do not overcook corn.   If you do, it will taste tough and starchy.  Boil for no more than 15 minutes.

Some folks are allergic to watermelon, but most aren’t. One problem is that they’re so big, it’s a challenge to consume the whole melon while  still fresh.  But as I mentioned in my blog last month, it can be frozen in chunks  to use in smoothies.  There are only 49 calories in a cup of  watermelon, but it  has a high water content, which  makes you feel full.  And it  has beneficial nutrients like Vitamins A and C.

Zucchini squash isn’t one of my favorite veggies, but it’s colorful and crisp..  When serving dip to guests, substitute zucchini slices for potato chips.  Did you know that 10 potato chips have 100 calories, while 10 zucchini slices have almost none?

Thank heaven for local farmers help with weight control. Fill your tummy with fresh fruits and veggies, and you’re bound to lose a few pounds.

Posted on

DESPERATELY SEEKING SWEET CORN

This July was  a bummer for sweet corn in Indiana.     Just a couple years ago, there were farm stands all over the city, with piles of corn just picked that morning. You didn’t have to wonder if it was fresh, because you knew the guy who sold it, and trusted his college age kids who were bagging it and ringing up your sale.

It’s been a bad year for Hoosier farmers.   It rained so long and hard that they  weren’t able to plant corn in May.  Even at the first of June, the ground was still too wet.  They were finally  able to plant in the middle of June, but this was not good news for corn lovers.  The grocery stores had sweet corn over  the 4th of July,  but they imported  it from someplace else, and it was old and starchy.

Seet corn should be fresh picked and cooked for 10 minutes
Serving good sweet corn starts with choosing fresh ears, then cooking to perfection

Serving a delicious ear of corn  on the cob is a two step process.  First, and most important, is making sure that the corn you buy is fresh.  If it’s not, don’t even bother putting it in your basket. I’m always surprised at supermarkets that  sell sweet corn with dried husks and moldy tassels.  More surprisingly is that people will buy it.  Do they not know how good sweet corn should look, and taste?  You don’t just buy sweet corn, you choose it.  The husks should be green and almost damp to the touch, not dry, shriveled, or slightly yellow.

Fresh sweet corn is a heavenly treat, especially when cooked to perfection and slathered with honey butter.  Once you’ve purchased your ears of corn, you must know how to cook it. Over boiling will make it hard and starchy, so it pays to use a timer.  Boil  between 4 and 10 minutes.  

 Sweet corn on the cob is a perfect accompaniment to any entrée—especially salmon.  And it’s easy on the cook.  No peeling of potatoes or steaming of rice.  It’s one of the best things about summer.