Corn harvest in the Santa Clara Valley kicked off last week, and we’re busy stocking displays with the season’s first ears from LJB Farms in Gilroy. LJB Farms, a small, fourth-generation farm, has been operated by the Bonino family for nearly a century, and we’ve had a relationship with the Bonino family for 30 years – a relationship which goes back to our flea market and Morgan Hill fruit stands days.
(Corn is 4 for 99 cents this week!)
The corn we bring in from LJB Farms is picked, packed and delivered all in the same day. Getting corn as fresh as possible not only tastes better, but it is better for you as the sugars haven’t yet converted to starch. Corn, like asparagus, begins to convert its sugars to starch from the moment it’s picked, so the sooner you eat it after picking, the sweeter it will be.
A few of you have called in for a corn recipe we featured a couple years ago, so we thought we’d share it again. Remember this one adapted from Joy of Cooking?
Sautéed Corn with Cherry Tomatoes and Basil This recipe is incredibly easy to throw together and is a perfect complement to grilled meat or fish. Serves 4. Ingredients:
2 ears of corn, shucked
1 pint cherry tomatoes, halved
A few leaves of basil, sliced thin
Salt & pepper to taste
1 TBL butter or Sigona’s Fresh Press extra virgin olive oil
1 tablespoon cream (optional)
Directions: Cut the corn from the cob and set aside. Heat butter (or olive oil) in a sauce pan over medium heat. Add the corn kernels and cook for 1 min. Add the cherry tomatoes halves and cook for another minutes until juices start to run. Stir in salt, pepper, basil and cream. Serve.
“Picked, packed and delivered all in the same day!” – Robbie Sigona