HAPPY INDEPENDENCE DAY
John Cromwell knows a lot about corn. He plants six varieties of bicolor and white sweet corn (all non-GMO) to extend the length of the harvest for six weeks. His corn generally comes in around the Fourth of July and is over by mid-August.
Freshness really matters. “The sooner you eat it, the better the flavor,” John advises. Bring a cooler with ice to market if you aren’t heading straight home afterwards and don’t shuck the corn until you’re ready to cook it. “Corn you buy Saturday is cut that morning and will be fine for three days if you leave it in the husk and keep it refrigerated,” he continues. “The downfall of corn is that the sugar turns to starch as it sits around.”
Corn freezes beautifully. Blanch the shucked ears in boiling water for about 5 minutes. Immediately shock them in ice water until cool enough to handle. Cut off the kernels and freeze in Ziploc bags. Toss the cobs in the stockpot for the start of a fine corn chowder.
Corn is America’s great gift to the world’s cuisines. Enjoy it fresh and sweet this Independence Day. And be grateful for one of summer’s grandest pleasures.
Gardening questions? Ask our wonderfully patient Master Gardeners. They have years of experience and book-learning to boot.
RECIPE
WATERMELON-FETA SALAD
Ingredients
1⁄4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 cups watercress
1⁄4 cup fresh cilantro, finely chopped
4 cups seedless watermelon cubes
1 cup crumbled feta cheese
1⁄2 cup pine nuts, toasted
Method
Whisk the olive oil, vinegar, salt, and black pepper together in a small bowl. Set aside.
- Combine the watercress and cilantro in a large bowl. Drizzle with the vinaigrette and toss to coat. Add the watermelon and toss to coat.
- Divide the salad among 4 or 6 plates. Garnish with the feta cheese and pine nuts and serve immediately.
Serves 4-6
From Chef Patrick Evans-Hylton
VENDORS
The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Bread Basket
Build Your Food
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Edmonds Farm
Fresh Batch Jams
Full Quiver Farm
Give, Treat, Love
Grace and Gratitude
Hashi Food Truck
Jubilee Seafood
Kombuchick
Mattawoman Creek Farms
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pennacock Peppers
Sandi’s Sandies
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
PATRICK EVANS-HYLTON
Website | Facebook | Twitter | Instagram | Flickr | Email
Executive Editor | Virginia Wine Lover Magazine Senior Editor, Food & Wine | Coastal Virginia Magazine
Food & Wine Editor | Lynchburg Living Magazine Culinary Advisor/Blogger | Commonwealth of Virginia
Dining Columnist | The Virginian-Pilot Newspaper
Culinary Advisor | Norfolk FestEvents
Resident Foodie | WHRO Public Broadcasting Culinary Travel Guide | Taste Tidewater Tours
Food & Wine Educator | Chefs Table, Bottles and Bites at Taste
Sensible Seafood Coordinator | SSP at Virginia Aquarium
Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10
Culinary Contributor | hrScene blog from WAVY TV 10
Instructor | Food Writing Classes at The Muse Writers Center
Author | Dishing Up Virginia | Popcorn | Nuts
Smithfield: Ham Capital | The Suffolk Peanut Fest
Media Awards Judge | The James Beard Foundation
Member | James Beard Foundation | American Culinary Federation |
Southern Foodways Alliance | International Association of Culinary Professionals
Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors
Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner
Proud to be represented by The Culinary Entertainment Agency
