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
Heat the grill to high. Soak corn in cool water for 10 minute, turning occasionally.
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.
Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove from grill.
Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn.
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.
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.