{"id":3353,"date":"2010-09-14T05:35:35","date_gmt":"2010-09-14T12:35:35","guid":{"rendered":"https:\/\/shescookin.com\/?p=3353"},"modified":"2022-08-16T13:45:29","modified_gmt":"2022-08-16T20:45:29","slug":"corn-for-all-seasons","status":"publish","type":"post","link":"https:\/\/shescookin.com\/corn-for-all-seasons\/","title":{"rendered":"Corn for all seasons"},"content":{"rendered":"
<\/a><\/p>\n 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 \u00a050 Tips for Eating Sustainably at Whole Living.<\/p>\n 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.<\/p>\n 2. Get to the root: try to forgo packaging and buy vegetables with the roots still attached.<\/p>\n 3. Get farm fresh food delivered: find a community-supported agriculture (CSA) farm near you at\u00a0eatwellguide.org or\u00a0localharvest.org<\/a> and pay a subscription fee for regular batches of local produce (and, in some places, grass-fed meat).<\/p>\n 4. Be package conscious – try to select food that comes in the least amount of packaging possible or that is packaged in recyclable containers.<\/p>\n 5. Google your milk: \u00a0Until 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\u00a0sustainabletable.org<\/a> — and opt for antibiotic- and rBGH-free (no artificial bovine growth hormones).<\/p>\n If \u00a0you would like to see the slide show and all 50 tips, visit \u00a0WholeLiving.com<\/p>\n What I’m focusing on today, is <\/span><\/strong>Tip #24<\/span><\/strong><\/span>:<\/span><\/strong>Eat more real<\/span> corn<\/span> – <\/strong>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.\u00a0Corn is easy to stockpile. While there is still beautiful, sweet, farm-fresh corn in the markets;\u00a0buy 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!<\/p>\n With that in mind, my long goodbye included grilling corn using a recipe adapted from Martha Stewart by\u00a0Sippity Sup<\/a>, 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.<\/p>\n<\/h2>\n