Season to Season

September - Crazy for Corn and more!

Some area chefs will say that September is a tough month because we're past the best of summers offerings. Others will take a stab at making a good thing out of one delight - fresh corn is in!

First we need to discuss purchasing corn. With all the chatter about GMO product on the market, you're best off sourcing organic local corn to be certain you're getting the real thing and not some kookie thing Monsanto dreamed up.

Second, let's cover the various ways to cook it. Boiling and steaming are the two most obvious.

Cooking it on the grill is probably the best way if you do it right. Begin by soaking the corn in its husk in water for at least 30 minutes. This ensures there's plenty of moisture to heat up around the corn as you grill it. After you've soaked it, peel back the husk; don't remove it though. Pull out the silk strands from the interior and give it a good coating of extra light olive oil or ghee (clarified butter). Since you're going to be heating this up pretty well, you want to stay away from low smoke point oils like standard olive oils or butter. Wrap it back up in the husk, preheat the grill and grill for 6-10 minutes at 375 degrees, turning it once and keeping it about 4" from the flame.

Enjoy it as corn on the cobb, or slice it off the cobb and have some fun.

You can make a nice pico de gallo.

Corn bread is always tasty. Add some real corn kernels when you're making it.

We love to make corn cakes at breakfast using Bob's Red Mill corn bread mix and adding 1/4 cup of real corn kernals per serving.

Then there is corn chowder. You can make some as a base to add a myriad of protein delights into chicken or fish. Speaking of soups, consider a golden corn gazpacho.

A corn salad combining other goodies like peppers, pine nuts, radishes and other veggies makes a taste treat. Again, peruse a myriad of recipes online and simply create your own.

Wrap some up in grape leaves with some feta and serve as an appetizer.

The fun never ends with all the things you can do with corn.

Also coming into season

We're starting to see our local apple crop hitting the shelves including the Northwest favorite, Honey Crisp. Keep in mind that apples are on the list of the dirty dozen, so organic is better.

Local bell peppers, sweet peppers and chilies are in as well. I've noticed a lot more people growing them at home than I've ever seen before.

How about a fruit salad with kiwis, huckleberries and grapes, peaches and plums? You'll find the local variety of each at the store now and you can add a banana and some fruit infused olive oil and balsamic to make a real delight!

From the sea, look for local fresh-caught crab, Coho and fall Chinook salmon. Freshwater-wise, Sturgeon is back on the menu as well.

Get corny and be sure to wash your fruits and veggies well!

Tom Mehren/September 2014