Eat A Rainbow

If I remember anything from all of the healthy food initiatives I have heard over the years, it is to try and eat a rainbow.  No, they aren't talking about a bag of Skittles, as my children once suggested.  However, Summer time is the perfect time to eat a rainbow!  It becomes that much easier when you have your own farmer, who grows you a rainbow! 

This week's distribution had many colors.  We had a surprise visit from the Watermelon Fairy again, so there is a lovely watermelon that my kids can't wait to cut open.  There is corn...in case you missed it...LOTS of corn.  A whole crate of it in fact.  Something like 3 1/2 to 4 dozen ears can fit in that crate.  Yum!!!  Green Cabbage is winding down for the summer, but there is still one head of that in there (It will return again again in the Fall, along with its friends Red Cabbage, broccoli and cauliflower) along with onions, banana peppers, zucchini, yellow summer squash, green peppers, cucumbers, onions, heirloom tomatoes and green beans.  And don't forget farm fresh brown eggs.

 If that list doesn't have you eating a rainbow, no much else will.  So many possibilities with all of those wonderful fruits and veggies that I will share a little of what I am looking forward to this week.

FRESH SALSA!!!

Chopping up some tomatoes, green pepper, onion and a little banana pepper for heat.  Salt, a little cilantro if you like, and my favorite for this time of year, some raw corn, right off the cob, adds a great taste and texture to the salsa. 

100 WAYS TO COOK CORN

Well, maybe it is actually only 5, but if you get bored of boiling pots of corn on the cob, here are some other fun things I have done with it. 

Quick corn - if you want an ear, but don't have time to boil water, peel an ear of corn, wrap it in a wet paper towel, and stick it in the microwave for 2 minutes (thanks Tom!)

Corn for Winter - Peel corn, scrape corn from cob, put it in a freezer bag, label and store for later.  When you want to use it, I just take it out of the freezer, pop it into a microwave steamer (not with the bag!) and it is better than any of the frozen veggies you can buy at the store. 

Corn Chowder - Here is my favorite Corn Chowder Recipe and if you don't like soup in the Summer, freeze the corn for later, and use this in the Fall or Winter.  But, I like soup year round. 

Cornbread - pick a recipe and get to work on some yummy cornbread

Corn Salad - fresh corn off the cob, tossed with diced sweet peppers (green works, or use any color you like) a can or two (depending on how much you are making) of black beans, drained, some diced onion, cilantro, olive oil, cumin and other spices to taste. 

SAUERKRAUT!

I got a lot of cabbage last year, and wasn't sure exactly where to go with it.  But, it lasts almost forever in the back of the fridge, and also it can be turned into Alton Brown's Sauerkraut Recipe which can then be canned and used through winter, or used as a topping for your summer grilled hot dogs. 

SUMMER SALAD

I don't know if that is its real name, but that is what my mom always called it, and we have the ingredients for it in the distribution this week.  Chop up some tomatoes, some of the sweet onion, and cucumbers.  Toss it all with your favorite Italian dressing, and season with salt and pepper to taste.  Simple, fresh, delicious!

There are many, many more possibilities of things to do with your veggies.  Share some ideas in comments if you like. 

I'm hungry now, how about you?