THE MAINE MARKET BASKET

 A weekly news service for promoting 

 Maine's healthy, local and seasonal

 foods.

Featured crop: Sweet corn

You know that you are in the middle of Maine summer when the native sweet corn is as plentiful as the sunshine. 

Maine's 2000 acres of cornfields are shifting into high gear statewide and will produce over 6 million pounds of corn-on-the-cob by the time they're finished.

Maine's corn crop is now grown for fresh eating, but this wasn't always the case. In the early 1900s, Maine had 111 vegetable canneries, most of which canned corn.
 

Be sure to be part of Maine's great corn eating tradition this summer by buying some locally-grown ears of your own.

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Shopping info:

Since heat converts the sugar in corn to starch, it is best to choose corn that is displayed in a cool and shady place.  Look for corn whose husks are fresh and green and not dried out.

To examine the kernels, pull back a small part of the husk. The kernels should be plump and tightly arranged in rows. You can test for the juiciness of the corn by piercing a kernel with your fingernail. Corn that is fresh will exude a white milky substance.

Preparation info:

Corn can be prepared many different ways, although the simplest is to steam it on the cob for 6-10 minutes. For a change of pace, try roasting it in the oven at 500 degrees for 20-30 minutes in its husk or 15 minutes with husks removed.  Corn can also be also be grilled on the barbecue for 15-20 minutes (see recipe below). 

Sweet corn is also great served in summer salads.  The best way to remove the kernels from an ear of corn is to cut the cob in half first, stand it upright on the flat end, and saw downwards.  The kernels have a tendency to fly off in all directions so give yourself enough space. 

Featured Recipe:

Grilled Corn-on-the-Cob

Ingredients:

4 ears of corn

butter or margarine

fresh lime (optional)

chili powder (optional)

Procedure:

Peel back the husks from an ear of corn. Remove the silk. Bring the husk back over the cob. Soak the corn cobs in water for 5-10 minutes. Place cobs on a medium-hot fire. Grill the corn, turning frequently, until husks are dry and kernels are beginning to brown, 15 to 20 minutes. Serve hot off the grill, with butter if desired. For a Mexican twist, try it with a squeeze of fresh lime juice and a light sprinkle of chili powder. 

Serves 4

Did you know?

-Corn is a good source of B vitamins and fiber.

-When Christopher Columbus and other explorers came to the New World, they found corn growing throughout the Americas, from Chile to Canada.

-The average ear of corn has 800 kernels, arranged in 16 rows. There is one piece of silk for each kernel.

-Corn is one of the third most important food crops of the world measured by production volume, behind wheat and rice. In terms of acreage planted, it is second only to wheat.

What else is in season?

Seasonal availability of produce in Maine varies from week to week and from one farm or farmers' market to the next.

Fresh, Maine-grown sweet corn is available from mid July through September.

The following items are also considered widely available statewide as of this date: salad greens, cabbage, carrots, cucumbers, snap and wax beans, beets, blueberries, broccoli, beet greens, eggplant, herbs, leeks, melons, onions, peas, new potatoes, peppers, raspberries, sweet corn, swiss chard, scallions, tomatoes, zucchini and summer squash.

For more info on the seasonal availability of Maine produce, see the chart posted here.

Where to buy fresh, Maine-grown foods in your area:

       Find farmers markets in your area here

         Find farmstands in your area here

        Find CSA farms in your area here

     Find local "pick-your-own" farms here

For more info about the availability of Maine food and farm products, please see: http://www.getrealmaine.com

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