Finally corn! The Accidental Locavore was hoping there would be some in the box this week, and there it was! I’m soaking it and tossing it on the grill husks and all. The other good quick way to do corn, is to cut off the ends, peel a few layers of husk, and pop in the microwave. Takes about 2 minutes an ear depending on your microwave and the number of ears.
Along with the corn, green peppers, green beans, radishes, beets, broccoli, cauliflower, zucchini, summer squash, and a big cabbage. On Friday I’ll give you my recipe for Turkish inspired stuffed cabbage.
My husband was asking about pickling the beets, so I boiled them until tender. Peeled and sliced them. Put them in a bowl with:
- Red wine vinegar
- Sliced red onion
- A little olive oil, salt and pepper
- Two hard boiled eggs (shelled and whole).
He added more vinegar, as I can’t stand beets, so wasn’t able to taste them. Hey, I’ll cook them but don’t ask me to eat them!
There’s a lot of zucchini, and squash. I may stuff some of them, but one of my favorite ways to cook them is really simple:
- Take some small zucchini or summer squash, and cut the ends off
- Place each squash on a small piece of parchment paper
- Drizzle a small amount of olive oil, use the good stuff here, over the squash
- Add a sprig or two of thyme, and sprinkle with sea salt (also time for the good stuff, I like Maldon here)
- Fold the top of the parchment up, and fold in or twist the ends to make a packet
- Put in the microwave for 5 minutes (depending on the strength of your oven) until tender
- You can also put them on a cookie sheet in the regular oven at 350 for about 20 minutes until tender
- If you use aluminum foil instead of the parchment, you can grill them for about 20 minutes.
Serve them in their packets, or remove and slice for presentation.