Getting the most out of fresh, SFlblocal produce

Simply In Season

By Beth Stefura

Ohio State University Extension Educator

Picking a ripe tomato from the garden is one of the treasures of summer in Ohio. Who can resist a fresh tomato in a sandwich, a BLT or one of the local favorites a freshly sliced tomato added to a grilled cheese sandwich? Local tomatoes are making their appearance in Farm Markets throughout the Valley and remind us that “nothing tastes better that an Ohio tomato in the summer.”

Produce in season this month: apples, beans, beets, blackberries, blueberries, cabbage, carrots, sweet corn, cucumbers, eggplant, peppers, squash, tomatoes and watermelon.

This month’s feature includes cucumbers, sweet corn, tomatoes and watermelon.

Cucumbers are high in Vitamin K. Select firm, crisp cucumbers with no blemishes or yellowing. Cucumbers that feel heavy for their size are likely to be crisper. Small cucumbers have fewer seeds. Store in the refrigerator in a loosely sealed plastic bag for up to one week. Before eating, wash in cold water. Remove tough or waxed skin with a vegetable peeler. Seeds may be removed by slicing the cucumber in half lengthwise and scraping seeds out with a spoon. Lightly salting cucumbers and letting them sit in a colander for about an hour will remove some of their water, which helps keep them from diluting salad dressings. Dry cucumbers thoroughly before adding to the salad dressing.

Serving suggestions: Enjoy cucumbers plain or with a flavorful dip. Slice and chop for use in tossed salads.

Sweet corn after boiled contains Vitamin B6, niacin, thiamin, folate and antioxidants.

Always choose the corn that is fresh. Choose ears with full, plump kernels. Avoid ears with wilted or dry husks. Refrigerate ears still in their husks for 1-2 days. Before cooking, remove husks and silks. Boil whole ears in a large pot of boiling water for 4-7 minutes. Steam ears in basket over boiling water, covered, 6-10 minutes. Roast or grill ears by pulling back the leaves remove silk and wrap leaves back around corn, soak in water 10 minutes, place corn directly on hot grill 15-20 minutes. Or remove husks and silk, brush with melted butter wrap in foil and roast 15-20 minutes on the grill.

1 dozen ears raw equals 6 cups kernels.

Tomatoes are high in Vitamins A and C, potassium and antioxidants.

Tomatoes are available in several colors and shapes. Yellow and orange ones are often lower in acidity than red tomatoes. Look for vivid colors and smooth skins when choosing a tomato. Store tomatoes on the counter, never in the refrigerator. Ripe tomatoes will last several days this way and tomatoes that need to fully ripen will ripen on the counter. Eat fresh tomatoes sliced or in sandwiches. Cherry or grape tomatoes are a tasty snack. Add chopped tomatoes, or halved cherry or grape tomatoes to salad or pasta.

Watermelon is a source of Vitamin A and C and contains about 92 percent water. Choose a firm, symmetrical watermelon that is free from dents, bruises or cuts. The watermelon should be heavy for its size with the high content of water. On the underside of the watermelon, it should have a yellow spot, called the ground spot where it sat on the ground and ripened in the sun. Whole melons may be stored at room temperature for 3-5 days. Store them too long and they will lose flavor and texture. Once a watermelon is cut, it should be wrapped and stored in the refrigerator at 41 F. After two days, in the refrigerator, watermelons will develop an off flavor, lose color and become pitted.

Visit a local farm market or grower to pick your own or purchase fresh local grown produce in the Mahoning Valley. The Mahoning Valley Agri Guide contains a list of local growers, farm markets and events occurring in the area. The web site is www.mahoningvalleyagriguide.com.

Enjoy local foods this month in the Mahoning Valley that are simply in season!