I think most of us are trying to eat more sustainably, buy organic when we can, be more conscientious about buying locally and seasonally at farmers markets, etc. But I’d like to share a few tips that you may not have considered from 50 Tips for Eating Sustainably at Whole Living.
1. Use the whole vegetable: the stems of cauliflower or broccoli, the inner leaves of celery, the fronds of fennel, the greens of beets, even the stems of herbs: all edible, all tasty.
2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.
3. Get farm fresh food delivered: find a community-supported agriculture (CSA) farm near you at eatwellguide.org or localharvest.org and pay a subscription fee for regular batches of local produce (and, in some places, grass-fed meat).
4. Be package conscious – try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.
5. Google your milk: Until the USDA revised the standards, 30 to 40 percent of milk that was labeled organic was actually from factory farm-raised cows. Regulations are tighter now, but not all organic milks are created equal. Check your brand at sustainabletable.org — and opt for antibiotic- and rBGH-free (no artificial bovine growth hormones).
If you would like to see the slide show and all 50 tips, visit WholeLiving.com
What I’m focusing on today, is Tip #24:Eat more real corn – not processed corn, because according to the USDA, at least 85 percent of the corn grown in this country has been genetically modified, meaning the plants were altered to make them more pest resistant. Corn is easy to stockpile. While there is still beautiful, sweet, farm-fresh corn in the markets; buy a bunch, blanch the cobs, strip the kernels (its easy using a corn peeler) and freeze it. You’ll taste a little bit of summer every time you add it to soups and stews during those bleak winter months!
With that in mind, my long goodbye included grilling corn using a recipe adapted from Martha Stewart by Sippity Sup, a food blogger whose posts never cease to amaze, amuse and educate me, all at the same time. One of the only things I’ll eat at county fairs is the grilled corn with chili seasoning and this preparation is that and more.
- 4 ears of corn in husks
- 2 T mayonnaise
- 1 lime juice and zest only
- 1 ⁄4 t chili powder to taste
- 2 oz feta cheese
- kosher salt to taste
- lime wedges as needed
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Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.
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Peel back the husks of the corn without removing them completely. Remove as much of the silks as you can. Return the husks to as close to their original place as possible, tying them in place if necessary.
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Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.
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Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.
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Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes.
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Remove to a serving plate and dust with finely grated feta cheese. Season with coarse salt and serve with lime wedges on the side.
Shown served with Annie's Favorite Cornbread - it was a very corny evening.
Enjoy 🙂
Monet
September 14 at 9:07 amI am sure that feta cheese tastes amazing with this simple grilled corn. And I love the tips you included…I’ve been trying to eat more of the vegetables we purchase, specifically broccoli stalks. There are so many small, easy ways that we can start eating more sustainably!
.-= Monet´s last blog ..Edamame Corn Cake =-.
Sommer @ A Spicy Perspective
September 14 at 9:15 amGreat tips! I save all my roots ans stem for stock. It’s unbelievable how much flavor comes from the lesser veggie parts!
RavieNomNoms
September 14 at 9:42 amI went to this little stand by my house the other day and got corn that they grew in their fields. It was the most amazing corn I have ever had. I love fresh corn!
Priscilla
September 14 at 5:45 pmRavie – A fond food memory that I have is visiting some friends that lived near Groton, Ct and buying “sugar and honey” corn – it was the sweetest I’ve ever had!
Liren – I think the stems are a tad bitter, so don’t use them either. Maybe try using them in a soup stock.
torviewtoronto
September 14 at 11:07 amdelicious flavourful corn
.-= torviewtoronto´s last blog ..Kataifi =-.
Liren
September 14 at 5:10 pmAwesome tips, Priscilla! Number 1 reminds me of all the times my mom would tsk-tsk people who did not make use of broccoli stems – they really are so good (I may even like them better than the florets). But the one thing I struggle with at my house is using the stems of herbs – my husband can instantly taste if they are in a dish!
Sad to think that corn season will soon be gone…I’ll have to try this recipe before summer’s end.
.-= Liren´s last blog ..It Gives Me Great Joy =-.
citronetvanille
September 14 at 9:28 pmGreat advise and tips! yes unfortunately almost all corn and potatoes in the US are GMO, how sad…Hmm your corn looks so fresh, lovely recipe. Thanks!
kelly von hemert
September 14 at 10:35 pmLove all the tips but especially important to ditch the GMO corn. Imagine modifying corn so that bugs are obliterated just by landing on it. Now put it in your mouth. SCARY!
Great post! Yummy yummy!
.-= kelly von hemert´s last blog ..Crazy Susan =-.
pachecopatty
September 15 at 8:13 amLot’s of good information, we also ate things like beet greens and broccoli stalks growing up, I just think we need to get back to those thrifty ways of living. Thanks for sharing a delicious recipe as well:)
Lazaro
September 15 at 8:34 amI applaud you for getting the word out on sustainability. Love corn it is so versatile. Wonderful grilled corn course.
Nancy/SpicieFoodie
September 15 at 2:40 pmThese tips are fantastic. Sorry but I got an error when I clicked on the link for the rest,Can you help? The corn recipe is one of my favorite ways of eating fresh corn on the cob. Mexicans eat corn like this as snacks and when out walking about:) Your photos are so beautiful, so warm and sultry perfect for this subject.
.-= Nancy/SpicieFoodie´s last blog ..Arroz ala Mexicana for Bicentennial Celebrations =-.
Priscilla
September 15 at 3:49 pmNancy – Sorry about the bad link, here it is again. Thanks for reading! http://www.wholeliving.com/photogallery/eat-sustainably?xsc=eml_nat_2010_09_10#slide_1
I also corrected it in the post, for anyone else who wants to read all 50 Tips for Eating More Sustainably 🙂
Sanjeeta kk
September 16 at 2:29 ama treat for corn lovers! Nice to be here, hope to come more often. best wishes.
.-= Sanjeeta kk´s last blog ..Simple & Easy Almond Cookies =-.
Nancy/SpicieFoodie
September 16 at 5:54 amHi Priscilla, Thank you for the link 🙂
.-= Nancy/SpicieFoodie´s last blog ..Arroz ala Mexicana for Bicentennial Celebrations =-.
Priscilla
September 16 at 9:53 amNancy – You’re welcome and Happy Independence Day – Viva la Mexico!
Stephanie
September 16 at 7:14 amWhat great tips! Thanks for sharing Priscilla!
.-= Stephanie´s last blog ..Week 37- Candy Cap Mushrooms =-.
Magic of Spice
September 16 at 12:21 pmWow, what a glorious flavor selection…love it. And a wonderful post and tips 🙂
.-= Magic of Spice´s last blog ..Whats on the side – Scallops with Anise-Lavender chevriére and a Reduction =-.
The Duo Dishes
September 21 at 4:13 pmWe’ll both eat real corn any day. This is the cleaner version of our beloved elote. 🙂 The feta is perfect.
.-= The Duo Dishes´s last blog ..Gadgets Make Kitchen Play Fun =-.