Eating local and seasonal is one of the key principals of healthy eating. Why? Local and seasonal foods grow in the same conditions in which you live and thus help you thrive there—or should I say endure as the temperatures exceed 100 degrees in Kansas City. My CSA delivered plenty of tomatoes, cucumbers and zucchini this week. Plus I received more of the same, green beans and hot peppers from a patient who gardens organically. If you don’t know about CSA, please read my article Want Fresh Produce? Hire a Farmer!
My favorite way to cook corn on the cob is to shuck it and cook it in boiling water for 5 minutes. Another favorite is to leave it in the husk, soak it in water for 20 minutes, then put it on a hot grill for 5 - 10 minutes or until tender inside.
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