Recipe: Corn Fritters

Fresh, sweet corn is one of the delights of eating in season. These fritters are a new way to enjoy fresh-shucked corn straight from the field.

Ingredients:

• 4 ears fresh corn
• 2 eggs, separated
• 2T heavy cream
• 2T minced jalapeno
• 1 cup all-purpose flour
• 2t baking powder
• 1 1/4 t baking powder
• 1/2 t cayenne pepper
• pinch of sugar
• veg oil, for frying (coconut oil can be used as sub)

Directions:

1. Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of a knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears. 
2. In a small bowl, whisk the egg yolks, about 2 minutes, then add to the corn. Stir in the heavy cream and jalapeno pepper.
3. Stir the flour and seasonings together in a bowl. Then stir this mixture into the corn mixture just until combined, taking care not to overmix.
4. Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
5. Fill a heavy bottomed Dutch oven or deep iron skillet halfway with veg oil (2-4 inches deep). Heat the oil over medium high heat. Tip: it will be ready when a dash of water sizzles when it hits the oil, or at 350 degrees)
6. When the oil is hot, carefully add 2 T scoops of the corn mixture, working in batches so that you don't overcrowd the pan. Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed. Remove and drain on a towel-lined plate.

Makes 24 fritters.

Keeping Your Farmers Market Produce Fresh

Love the gorgeous bunch of carrots with the tops on them....but hate when they turn soft in the refrigerator?

According to the U.S. Environmental Protection Agency, Americans throw away nearly 31.6 million tons of food every year. That breaks down to the average family throwing away nearly 470 pounds of food every year! 

Avoid throwing away food (and wasting your money) with these tips to keep your market produce fresh during the week:

• Basil: Don't place in the refrigerator! Place in an airtight container or jar with a small, damp piece of paper on the counter. Use it quickly.
• Beets: Cut the tops off and save! Place a damp towel over the beets and store in an open container in the refrigerator. Place the greens in an airtight container.
• Broccoli: Open container in the refrigerator, or with a slightly damp towel over it.
• Cilantro, Dill and other herbs: Trim the bottoms, and place in a jar with some water. Store on the countertop, or refrigerator.
• Carrots: Cut those tops off to keep them fresh! Either store them in a plastic baggie, or if you are trying to avoid single-use plastics, wrap in a damp towel, and store in a container.
• Celery: Wrap in a slightly damp towel and store in a container or plastic baggie. The moisture will keep it crisp. You can also put it in a shallow container of water on the countertop.
• Corn: Keep wrapped in the husk, in the refrigerator, until ready to use. But it will be the sweetest and juciest within a few days.
• Cucumber: Loose in the crisper drawer.
• Eggplant: Don't wash, keep loose in the crisper drawer.
• Fennel: Place it in a shallow container of water on the countertop if using within a few days, like celery. If you need to keep it for a longer period of time, try a closed container with a little water or damp towel.
• Garlic: Keep in a cool, dark place. Not in the refrigerator.
• Green Beans: Slightly damp towel placed over in a closed container.
• Lettuce: Wash and spin dry. Place in an airtight container with damp towel.
• Onions: Keep in a cool, dry spot out of the refrigerator.
• Okra: Best used right away. Store in airtight container.
• Peppers: Don't wash until ready to use. Keep loose in the crisper.
• Potatoes: Keep them in a cool, dry spot, like garlic and onions.
• Spinach: Open container in the crisper. Loves to be cold!
• Tomatoes: NEVER REFRIGERATE! Keep these out on the counter, away from the sun. Depending on ripeness, may keep for up to 2 weeks. 
• Winter squash: Keep out in a cool, dark spot.
• Zucchini: Store in the crisper. Will even keep on the countertop if using soon.