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What's Cookin'
Indian Street Corn
If you like corn, but don’t like eating it off the cob, this is a perfect dish for summer picnics and BBQs! The roasted corn and spices give this dish a great flavor.
Ingredients:
- 4 ears of corn
- 1 medium yellow onion, small dice
- 1 poblano chili, small dice
- 1 sweet red pepper, small dice
- 1 bunch scallions, thinly chopped
- 1 T cumin
- 1 t garam masala (you will find this spice mixture in the international aisle of any grocery store)
- 1 T olive oil for cooking
- Salt and pepper to taste
Directions:
Pre-heat grill on high.
- Rub corn with olive oil and season with salt and pepper. Cook corn until lightly charred (should take around 10 minutes), remember to turn over to get that even char.
- Once done, let cool and then cut kernels off the cobs and place in bowl.
- Heat large sauté pan on medium heat.
- Add tablespoon of olive oil to pan, then add onions, chili, red pepper and cook for 3-5 minutes, until onions are translucent.
- Add spices and continue cooking for 30 seconds, then add the roasted corn and scallions and mix well.
- Remove from heat and serve – can be eaten warm or at room temperature.
Recipe courtesy of Jarrett Manges of www.loudounchef.com. Jarrett is a strong supporter of locally grown food. We are so happy to have him contribute recipes that reflect what can be found at the Loudoun HomeGrown farmers markets.
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Family Fun
Harvesting tomato seeds
Tomatoes are finally ripening and you'll find many heirlooms and hybrids at the Farmers Market now. Whether you plan to grow tomatoes next year, or not, this project is fun to do with your kids.
When I suggested this to the kids at cooking camp, they all looked at me with a confused look. "Don't you just squeeze the tomatoes and have seeds?" they would ask. Well, yes and no. The seeds do come from the tomatoes, but there is an art to seed saving and a process to follow. Tomato seeds in particular are a bit tricky.
Consider it a science experiment. First you have to find a super ripe tomato. Squeeze the seeds and pulp into a jar with water. Cover with plastic wrap and poke holes for air circulation. The water will ferment and turn murky over the next few days. In 3-5 days, strain you seeds using a fine mesh and put the contents on a paper plate or paper bag. Allow them to dry over the next week, shaking them every day. Once they are completely dry, put them in an envelop and label with the tomato plant name and date. How much fun is that!
Read more about seed saving and tomato seeds here.
Maria Di Paolo-Greer is a Certified Health Coach and Founder of Ashburn-based Cooking with Fun LLC. Cooking with Fun offers cooking and gardening programs that inspire kids (and adults too) to explore foods they grow in the garden, to start their own garden at home, and to incorporate the garden-grown food into nutritious fun recipes that they make.
www.CookingWithFun.com
Editor's note: Teach your children how to gently draw their hands through the herbs they find at the market. They will discover it will put just enough scent on their hands to smell. Alternatively, they can "fan" scent towards their nose with their hands.
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