MuskogeePhoenix.com, Muskogee, OK

Features

July 1, 2014

July means sweet corn

Nothing else quite feels so right as a fresh-picked ear of sweet corn on the Fourth of July.

Despite a mild June some mainstay summer crops are available at the Muskogee Farmers’ Market.

Sweet corn and vine-ripened tomatoes are abundant, just in time for Fourth of July cookouts and gatherings. Other fresh produce available at the market includes arugula, beets, bell peppers, bok choy, broccoli, cabbage, carrots, collard greens, cucumbers (picklers and slicers), garlic, grape tomatoes, green beans, green tomatoes, greenhouse tomatoes, honey, jalapeno peppers, kale, kohlrabi, lettuce, microgreens, mustard greens, new potatoes, onions (green and bulb), peaches, radishes, rhubarb, red ripe tomatoes, shelled peas, spinach, sugar snap peas, sweet corn, sweet potatoes, swiss chard, turnips, yellow squash, yellow wax beans and zucchini.

Growers offer cut herbs such as cilantro, dill and basil; potted herbs, cut-flower bouquets and a few water plants. Other food items include farm-fresh free-range eggs, Lovera's hand-formed cheese, Italian sausage, pasta sauce and pickled products; jellies, honey, syrups, dried herbs and spices, handmade tortillas, tamales and burritos, plus hot dogs, polish sausages, chicken or vegan dogs with grilled veggies, all the fixings and lemonade with fresh mint.

Vendors will also offer jewelry and handcrafted items including chunks of hickory, pecan and fruitwood for smoking, candles, soaps, incense, natural body care products, pet treats and more.

ROASTED

CORN SALSA

Serves four

4 to 5 large ears sweet corn

1/2 cup minced red onion

1 1/2 cup chopped tomato

1 or 2 jalapeno peppers (to taste), seeds removed and minced

1/4 cup minced cilantro

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 teaspoon ground cumin

Salt and black pepper, to taste

Soak ears in water for 10 to 15 minutes, remove and let drain from tip briefly. Pull silks just from end of ear, but don't peel back husks. Place ears over medium temperature coals or burner and turn every four to five minutes, until husk is evenly light brown or place on cookie sheet in 375 degree oven for 20 to 30 minutes, rotating once or twice. Remove from grill or oven, allow to cool slightly and shuck. Cut kernels from ear until you have at least 2 1/2 cups. Combine kernels with onion, tomato, jalapenos, and cilantro. Add olive oil, lime juice, and cumin. Stir in salt and black pepper. Cover and chill for 30 minutes. Best served same day.

Reach Doug Walton at (918) 360-2012 or doug.ewalton@gmail.com.

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