Eat well and stock up!
—by Alison Einerson
Summer is here and farmers market season has us dancing in the streets! Many fresh vegetables are coming on now and in-season eating is the rule of the day. As a testament to the unpredictable nature of our region’s growing season, you’ll be hard-pressed to find apricots. Our unusually warm spring brought an early bloom for many of the region’s apricot trees, which was followed by an unfortunate late frost. So if you see apricots, snatch them up! They’ll be in short supply. Luckily, it looks like we’ll have an early cherry harvest and an abundant peach season. So don’t despair. Plenty of delicious tree fruits are or will be available. They are one of Utah’s great bounties.
What’s local now
Apricots (if you can find them)
Lettuce and greens (many varieties)
Summer squash and zucchini
Preparing and storing sweet corn
The joys of July include the region’s first sweet corn, a simple and perfect sign of summer. Grilled corn is one of my favorites.
Peel back the husk to the handle. Remove as much of the corn silk as you can, then soak in lightly salted water for 15 minutes or so. Drain and squeeze out excess water and replace the husk. Grill on medium for five minutes, then turn and grill for another five to 10 minutes or until the kernels are just tender and brightly yellow. Pair with an herbed butter (recipe below) and a sprinkle of salt and pepper.
If you find yourself with an abundance of corn, it’s excellent for freezing. You’ll want to start by blanching your corn, which stops any active growing enzymes in the corn and helps preserve its texture and flavor.
Put a large pot of salted water on to boil. Remove husks and silk and cut off an inch or so of each cob end. Once water is at a full boil, place a few ears of corn in the water at a time. Boil for one minute, then remove and place in a large bowl of ice water; this “shocks” the corn and stops the cooking process. Using a sharp knife, cut the kernels off the cob and place in zip-top freezer bags or seal in a vacuum sealer. It will keep in the freezer for six months.
Herbed butter for sweet corn:
Finely mince about 1 tablespoon of your favorite herbs (parsley, dill, basil, or cilantro all work well). Stir into a stick of room temperature butter (use unsalted if you like, just don’t forget to add a good pinch of salt). Add about a tablespoon of chopped scallion or chive and black pepper to taste. Mix well. Cover and refrigerate until ready to use. It’s great for just about any vegetable and also as a finishing touch to grilled steak!
Downtown Farmers Market (SLC)
Sugarhouse Farmers Market
9th West Farmers Market
Bountiful Farmers Market
Cache Valley Gardeners Market
USU Botanical Center Market
Park City Farmers Market
Park Silly Sunday Market
South Meadows Produce
Benson Grist Mill Historic Market
Spanish Fork Farmers Market
Ashley Valley Farmers Market
High Desert Growers Farmers Market
Cedar City Downtown Farmers Market
Long Valley Farmers Market in Orderville
Farm Fest Market—Sevier County
St. George Market at Ancestor Square
Zion Canyon Farmers Market
For more information on any of these markets, visit UTAHSOWN.ORG.